Switch things up from plain old pumpkin pie with this sweet and salty peanut butter pumpkin pie, which features a unique ...

Add the cold butter ... making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies.

Good piecrust, most will agree, is nothing short of baking perfection. Flaky and tender, a properly made crust melts in your ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

For this apple streusel pie, layer upon layer of tender apples is topped with a buttery, warmly-spiced streusel. A ...

If pumpkin pie is on the menu for any upcoming events, it's important to know what type of crust best suits the filling. Here ...

This recipe makes enough filling for one standard deep-dish pie (1½ to 2 inches deep). If you use a shallow pie pan (or pre-made frozen crust), you ... unsalted butter, cut into small cubes ...

While the pie crust chilled ... Drummond's apple pie is my new go-to, but I'd make Ramsay's recipe again Anything loaded with butter and sugar is bound to be delicious, and that's definitely ...