The best way to use those in-season blackberries is in a sweet blackberry pie with a homemade buttery and flaky crust.

No matter how many pies you make in a lifetime, there's one task that always feels strangely daunting – making the pie crust. Whether you want to roll out a classic all-butter pie dough for apple pie, ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

Bakers share the store-bought pie crusts they trust for easy homemade pies. Making pie crust from scratch can be rewarding, ...

We've heard of upside down cake, but upside down pie crusts? Yup. This clever hack eliminates a lot of the hassle and extra ...

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The secret to Garten’s “Perfect Pie Crust” is her ratio of ingredients and the chilled temperature of fats and water. The pie crust can be made by using a pastry blender to cut the ingredients ...

This pie’s crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines ...

Many would argue that a pie's crust is its most important attribute. Yes, the filling plays a vital role, but the crust is what holds the pie together and serves as the dessert's foundation. As part ...

There are few things more satisfying than a really good homemade pie crust. You know the kind: impossibly flaky, deeply buttery, with crisp layers that practically shatter under your fork. But getting ...

This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do ...