2 (15-ounce) cans pumpkin puree (I prefer Libby’s) ...

Grant's recipe keeps the ingredient list classic, with one very surprising twist. To make this pie, you'll need pumpkin purée ...

Blind baking a pie crust is essentially pre-baking the pie crust. Par-baking, as the name implies, means to partially bake ...

Blind baking is a step beyond parbaking, meaning the crust is fully baked before the filling is added. This is what you want to do for any pie filled with something that needs no further cooking. That ...

As a Pastry Chef, I've made hundreds of delicious pies. Here are the answers to the top troubleshooting questions I get, ...

Ugly Pie co-owners Heather Hall and Shaina Daly know pies. They sat down to answer pie based questions for Thanksgiving.

Adding buttermilk to your piecrust instead of water results in well-balanced flavor, enhanced flakiness and tenderness, and rich golden color. If you’re worried about a tough piecrust, substituting 50 ...

Sarah Jordan is an award-winning chef from Dublin and now based in Chicago. Food & Wine named her one of the country’s Best New Pastry Chefs in 2013 for her bold, risk-taking style and signature use ...

Ready to show off your pie-baking skills? From a classic Bourbon Pecan Pie to a nostalgic Butterscotch Meringue, these recipes have it all. Try the bright Lemon Lime Cream Pie or a cozy Apple ...

Tender, tasty, pretty and fun to prepare, turnovers are one of my favorite pastries. And, if you have cream cheese in your fridge and a pie crust in your freezer, they’re halfway to the oven. These ...

Southerners may think of themselves as being preeminent pie makers, but according to food historian KC Hysmith, many Southern pies are adapted from our country’s Colonial history. “We brought the ...