When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything ...

Make the crust: Preheat oven to 375 degrees. Roll dough out to a rough 12-inch round and transfer to a 9-inch pie pan. Fold under edge of dough and crimp. Place a second pie pan over dough-lined ...

One thing that makes this pie special? A thin layer of brown sugar lines the bottom of the crust (often referred ... roll out the dough into a 13-inch circle about 1/8-inch thick.

Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges. Line piecrust using a piece of parchment paper or aluminum foil, fully covering crust and edges. Fill piecrust to ...

And any great pie starts with a perfect pie crust — Ina Garten’s recipe is just that. Making homemade pie dough is so much easier than you might think. If you have a food processor ...

Lightly oil a 9-inch springform pan with neutral cooking spray, then spray your hands and press crust into bottom and up sides of pan ... 2-3 minutes. To serve, top pie with whipped topping. Zest ...

However, the absolute best thickness for pie dough is about ⅛ of an inch thick, or about the height of two quarters stacked ...

Is there anything more nostalgic, more all-American, more all-around satisfying than a well made pie? Swirls ... in a delicate flaky crust. Pies are available in 6- and 9-inch sizes for $14 ...

1. Preheat the oven to 350. 2. Prick the bottom and sides of a pie crust with a fork. Bake for 10 to 12 minutes or until the crust is light brown. Remove from the oven. 3. Layer tomatoes ...