You ought to have all the tools in your pie baking toolbelt you can manage. Blind baking and par-baking are tools for making ...

A no-bake pie—like a coconut cream or strawberry ... pressing gently into the corners, and then fill the empty, uncooked ...

Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 18 to 22 minutes.

A store-bought pie crust is a great way to lighten the load on baking days, and a near necessity for folks who struggle with pastry. The primary goal is to get rid of the obvious store-bought look ...

Together, they form a base you can easily press up the sides of any pie dish. From there, you can either bake your crust for a few minutes or refrigerate it until the crust sets. While both ...

Learning how to make a perfect pie crust is a little like how to ride a bicycle. It takes a lot of effort at the outset and a willingness to fall a few times — or in this case, eat a few lousy ...

The key is to rolling pie crust is to roll it quickly and efficiently, and not allow the dough to get too warm. If you are a ...

Chilled pie crust will also produce a flakier texture. To blind bake a crust, start by rolling out the pie dough and placing it on the bottom of the pan. Next, line the crust with parchment paper ...