The pie crust isn't just there to keep the filling in place. If the texture is off, the whole dish is ruined. Say goodbye to soggy pie crusts with this trick.

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...

Getting your Trinity Audio player ready... Making pie crust isn’t hard, but it can be daunting. I can help. I come from a long line of pie ladies, and we’ve made thousands of crusts, both flaky and ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

Cookbook author Jeremy Scheck shared the secret behind his viral crust recipe. Thanksgiving will be here before you know it, so for anyone hosting or who offered to handle dessert, this pie crust ...

All three of these materials have their pros and cons, but how does each one affect the bake on a pie crust—and which one ...