This has been my go-to homemade pie crust recipe for over 25 years. I've used it to make hundreds of pies of every variety and it hasn't failed me yet. This crust is tender, flaky, and flavorful. And, ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

I had to find out for myself by blindly taste-testing them. Pie crust shouldn’t shrink or crack because there's no point in having a crust if it can’t actually hold the filling. It should ...

But once you’ve got it, you’ve got it for life. A pie is only as good as its crust. No matter how tasty your filling — be it apple, chocolate, pumpkin or coconut cream — a pie will crumble ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a ...