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 ...

"If a store-bought crust will get people to bake, I'm all for it," says Christine, our senior recipe editor who herself opts for the frozen stuff 25% of the time. She's not the only food editor at The ...

The craggy, crunchy top on this classic pie gives way to that delicious, rich interior FULL to the brim of nuts. We provide instructions for a flaky, buttery pie crust, but this pie tastes nearly as ...

Don't toss out your leftover pie crust—even if it's just scraps. Discover sweet, savory, and creative ways to use up those extra bits of pastry.

This recipe is inspired by a Southern summer staple: tomato pie. It’s traditionally made with fresh tomatoes, mayo, and cheddar cheese, but we’ve swapped the cheddar for Pecorino Romano PDO for a ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. “If a store-bought crust will get people to ...