Here are all the ins and outs of making pie, from flaky crust to fresh berry filling. Most important? Whether or not it turns ...

Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of the fine print is blind baking.

Many pie beginners are so afraid of over-cooking or burning their pie that they under-bake it instead. But browning is good! A brown crust is a crispy, flaky crust.

You bake your pie longer. Even if a recipe says "Bake time: one hour," don't just blindly follow that instruction. Take your pie out of the oven and look at the color of the crust. Besides, every oven ...

How do you know when a fruit pie is done baking? Recipes typically call for baking fruit pies at a high temperature, about 425°F, then reducing the heat and baking for an additional one to two hours.

The cream filling: Once set, typically after 4 to 6 hours in the refrigerator, the ideal no-bake pie filling is airy, light and creamy, but with enough structure to cleanly hold its shape when ...

A pie crust shield is a tool every homebaker should own, but there are two versions: aluminum and silicone. Here’s how each one works, and the version that you should buy. And the best part is ...