Add vinegar (or vodka) to ice water for an ultra-flaky crust. Add herbs (and cheese!) in the dough for a flavor boost. Grate ...

A heat-resistant silicone mat is ideal for rolling out dough, but you can also use parchment or waxed paper. A glass pie plate is a must because it’s the best heat conductor for a golden bottom crust.

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

If you have heaps of holiday baking on your plate, don't let that leftover pie crust go to waste. Instead, try these simple ...