In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best single-crust and double-crust pies for Thanksgiving. Whether it’s for apple ...

I've made many, many pies in my lifetime, and if there's one thing I know, it's that a good pie crust is (literally!) the foundation to a great pie. If you don't get it just right, then it doesn't ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

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 ...

The quintessential summer pie always has that perfectly woven lattice pie crust topping. I love how rustic it looks, and how it creates windows to the fruity filling underneath. But how do you make ...

Add Yahoo as a preferred source to see more of our stories on Google. When making pie dough you need to keep everything cold – especially your choice of fat, whether you use butter, lard, or ...

In honor of our upcoming Pie Social (it's November 13 on Roosevelt Row -- get all the sweet details here) we asked Chow Bella's resident chef, Carol Blonder, for some instruction on making the perfect ...

From flaky frozen shells to graham cracker crusts, shoppers say these store-bought pie crusts deliver every time.

When making pie dough you need to keep everything cold – especially your choice of fat, whether you use butter, lard, or shortening. The cold butter, for instance, is coated by the flour but, if warm, ...