This is one of my favorite pie tips, and it's specifically helpful for beautiful edges. When you go to trim away the excess dough, leave yourself about 1 inch of excess from the edge of the pie plate.

When the dough is the right size, the top sheet of wax paper is peeled away, the crust is flipped into the pie pan, and the other sheet is peeled off. I tried this, and it indeed worked beautifully.

To blind bake, place a piece of parchment paper in your chilled pie shell and fill with baking beans or pie weights. Bake in an oven preheated to 375 F for 25 to 30 minutes.

Get a sheet of aluminum foil that’s slightly larger than your pie pan. Fold it in half, fold it in half again, then fold it ...

Store this pie crust base in the refrigerator in an airtight container for up to two months. When making a pie crust, use around 3 cups of the crumb base and mix with 3 tablespoons cold milk.

Make one mistake, and your homemade pie crust could turn into a leathery, brittle, gummy, crumbly, tough, or—worst of all—soggy mess. And that’s because science is standing in the way of ...

If you’re making a pie with sliced fruit (apples, pears, whatever, go nuts) The New York Times recommends slices, laid flat, as opposed to a chaotic jumble of wedges and chunks.

My crust has only four ingredients: all-purpose flour, a pinch of salt, butter, and ice water. I like to keep things simple because I often find myself making pies at the last minute.

Pie dough is so simple, made with only a half dozen ingredients. Yet, making crust from scratch can be a challenge. It's probably the reason so many home cooks purchase pre-made pie crusts from ...

Two general tips: Throughout your crust-making, be sure to keep the ingredients as cold as possible—like an M&M's chocolate, you want the fat to melt in the oven, not in the bowl.