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.

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

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

Crimp or finish the edges however you see fit ... I stash dried beans in a Mason jar in my pantry to reuse blind bake after blind bake. Next, bake your pie crust according to the recipe's instructions ...

Credit: Allie Chanthorn Reinmann Smash the edge of the pie crust with your fingers to flatten ... will make it look even more homemade. Fill and bake as intended, or chill in the freezer for ...

After shaping the edge of the dough, chill again for a few minutes to allow the dough to relax and set before baking. To help the bottom of the crust brown well, make your pie in a glass pie plate ...

and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 ...

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

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

Blind baking is just fancy talk for baking a pie crust before filling it. This technique is essential for pies that don't get ...