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, ...

2. Partially fill the saucepan with water. Bring to a boil. Put the chocolate and butter into the bowl and set it on the ...

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 ...

You can serve whatever other desserts you want, but let's be real—it's just not Thanksgiving without pie. No matter how much you stuffed yourself during dinner, it's tough to turn down a slice. I'm ...

We independently review everything we recommend. We may get paid to link out to retailer sites, and when you buy through our links, we may earn a commission. Learn more› By Lesley Stockton Lesley ...