Unlike most savory pies, pot pie only has a pastry top, no bottom or sides — making it easy ... crust for a layer of creamy mashed potatoes, sometimes garnished with a sprinkle of cheese or fresh ...

Martha's take on the Bavarian classic, featuring cherries and chocolate, has the key components on display: Moist chocolate ...

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

Applebee's has officially entered the value meal war with an unbeatable deal that rivals many of the promotions currently ...

But which fat is best for pie dough? Vegetable oil will produce a crumbly textured dough. Lard produces a crisp flaky crust.

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

Apple Pie Sorbet: Made with brown sugar, cinnamon, fresh applesauce, and topped with gingersnap crumbs, this refreshing sorbet brings all the flavors of apple pie in a cool, festive dessert that’s ...

Chef Janet from Sip and Saute is back with two simple, yet so delicious recipes this time! She made a BLT dip and a crustless ...

From pies to sheet cakes, these chocolate desserts are rich, delicious family favorites. Grandma loved these chocolate ...

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

My preference for the pie crust is a flaky American pie dough or a classic pâte brisée. The bits of fat in the dough give a very light and flaky texture. If you’re making the dough, the biggest ...

But there's still hope! A simple technique can transform the pale, baked apple pie into the comforting classic with the same ...