Add Yahoo as a preferred source to see more of our stories on Google. Shortcrust pastry pies mtreasure / Getty Images A favorite culinary tradition of mine is making homemade quiche during the fall ...

Fall is the perfect time for pie lovers, with flavors that capture the essence of the season. And it all begins with the ...

When it comes to baking pies, the most daunting part is learning how to make the perfect flaky pie crust. After all, you want a dependable (and tasty) foundation to hold the delicious filling. Once ...

Getting your Trinity Audio player ready... Making pie crust isn’t hard, but it can be daunting. I can help. I come from a long line of pie ladies, and we’ve made thousands of crusts, both flaky and ...

Making a good pie dough is a delicate balancing process, and the last thing you want to do is trip at the finish and mess up the measurements on your double-crust pie. If you're someone who makes a ...

Despite the fact that I have amassed 30 years of practice at pie making and have been a food writer for more than 15 years, I admit that my crusts are far from consistent. Similar to my ...

As we draw ever closer to Thanksgiving, only one dessert comes to mind: pie. And we're not just talking about pumpkin pie; we're talking about apple pie, cherry pie, blueberry pie, pecan pie — pretty ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Apple pie deserves a perfect crust. You want it to be light and flaky with a buttery flavor. This can be hard to accomplish, so we spoke with Meghan Brophy, the executive pastry chef at Pastis Miami, ...

At age 28, I made my first pie from scratch, and it was incredible: a perfect apple pie. The crust was flaky and golden brown and the filling perfectly cooked, with apples soft but not mushy. I ...

A favorite culinary tradition of mine is making homemade quiche during the fall season. I love a classic quiche Lorraine, filled with smoky bacon, rich Gruyère cheese and shallots. But I’ve also tried ...