What is a hot water crust and when should you use it versus a traditional pie crust? Here's everything you need to know about ...

This vanilla wafer crust is easy to make, holds its shape, and works with a wide range of creamy fillings. If you’re looking for a dependable base, it’s a great fit for everything from chilled pies to ...

Pie crusts are usually left unseasoned, but that's so much wasted potential. The crust is an important element, and here's ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Here is the recipe for the Wesson Oil pie crust that Selma Williams used to make. Wesson Oil was originally 100-percent cottonseed oil. Now Wesson makes a number of oils, none of them containing ...

It's common knowledge that, when it comes to types of pie crusts, hot-water holds up best -- but what's not as common ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

“Easy as pie” doesn’t mean what many of us think it means, which should ease some bakers’ guilt. The phrase is meant to describe the act of eating pie, which we all know is ridiculously easy to do. No ...

From classic silky custards to inventive bars and hand pies, explore our favorite takes on this beloved dessert. Ashley Day is Food & Wine's associate editorial director. She's edited and directed ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...