The truth is, a perfectly flaky pie crust takes practice … and planning (so does an imperfectly flaky pie crust, while we're being honest). Even our senior food editor, Kristina, who worked at a ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

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 rebuttal), ...

Preparing and freezing pies is a convenience when meal preparation time is limited or when you want a special dessert. Numerous options exist for freezing pies and pie shells. Pre-baked pies will keep ...

Members of the Food staff and a few other committed Post colleagues tasted store-bought frozen pie shells and roll-out refrigerated doughs to see whether any brands are worth using in a pinch. The ...

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 ...