If you don't want to go through the hassle of making fresh pie dough every time, just make a big batch and freeze it. But ...

She’s not the only food editor at The Kitchn who keeps a premade pie crust on ice: “I always have frozen store-bought pie crust in my freezer,” says Patty, our staff writer and pie maven.

You've made a pie crust and rolled it to perfection ... Luckily, all you need is a bag of frozen veggies to prevent a batch ...

Fried Apple Pies are the perfect fall treat, and this recipe will help you make them from scratch just like Grandma does. The ...

Place 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, 1/2 ...

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The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?

Erica Jong's quote, "Live your life by a compass, not a clock," captures a bit of my philosophy when exploring places both ...

I’ve tried the frozen gluten-free pie crusts and they aren’t too bad ... t chill it as long as Jeanne’s recipe, but it still rolled out and topped my beef pot pie easily.

For solid top crust, roll remaining dough as before ... Use as directed in your favorite recipe; after filling pie and sealing crusts together, refrigerate 30 minutes before baking.