On one hand, if don't roll your pie crust out enough, you may have issues with it collapsing in the tin. But, if you make a crust that's far too large for your tin, then you'll end up having to cut a ...

Some bakers recommend the use of several tablespoons of vodka instead of the same amount of water (or vinegar or lemon in our case). In the case of crusts, as said, the aim is to cut down on the ...

Every time I feel a new season roll in, I think to myself, “It’s pie season!” Summer? Yes. Winter? Yes. Spring? Let’s have pie! Now that summer is going strong, we’ll start seeing plenty of ...

Add Yahoo as a preferred source to see more of our stories on Google. Par-baking is the process of partially baking a pie crust before adding the filling. It’s essential for pies with custard or ...

Chill the crust for 30 minutes in the refrigerator before filling and baking, Rogers said. She does not recommend blind baking (baking crusts before filling) for pumpkin or other custard pies. Rather, ...

Turns out, you can improve upon an all-butter crust. Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens ...