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

Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

Want to bake a pie like a pro and get the best pie crust? Here is an industry secret that will help you get that crust flakey ...

As Thanksgiving approaches, check one item off your ever-growing to-do list: grab a frozen pumpkin pie (or two). With grandma ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

If you're a Harry Potter fan with a sweet tooth, this Harry Potter Treacle Tart is for you! It’s delicious and fun to make ...

The Vegetarian Lasagna with Marinara Sauce and Garlic Toast is so good, it will make even the most dedicated carnivores ...

If you want to achieve a light and flaky crust for your holiday menu, All Recipes suggests a secret ingredient you may have never considered: vodka. The science behind the trick is simple.

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

You can make pie dough well in advance. Wrap it tightly in plastic wrap and stash it in the fridge for two to three days or in the freezer for up to two months. To ensure a flaky piecrust ...