Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

Sadly, this pie crust fell flat. Testers described it as “bland” and “flavorless.” The texture was tough and chewy, not light ...

(This can be done ahead.) The crust can take various routes from here; refer to whichever pie or tart recipe you’re using for ...

If you plan on whipping up a custard pie anytime soon, you'll want to heed the expert advice from a pastry chef to avoid a ...

From sticky dough to a soggy bottom, here are five common pie-making problems and how to fix them so your crust turns out ...

It’s best to make the dough and refrigerate it overnight before using it. Should I blind bake the pie crust? I don’t usually blind bake my pie dough, but it’s not a bad idea when working with such a ...

To mix the ingredients, cream the butter into the dough, chill the dough, and blind-bake it takes at ... Bake the crust on a ...

To avoid that dome shape, ensure your oven is at the right temperature — using an oven thermometer can help. You can also use ...

To make this blind taste test as useful as possible, we targeted pumpkin pies from market chains with a multi-state presence. We did hit up one local So-Cal chain, Vons, but Vons’ parent company is ...

Like all the experts I spoke with, Grey explains she is “a strictly-from-scratch pie baker who seldom turns to store-bought.” ...

Even thickened juices can sog up a crust. If you are making a custard pie of any kind (like pumpkin!) please blind bake your ...