Want to make pie for a crowd this summer? Slab pie is your solution! This simple twist on traditional pie is a great way ...

If you've always wondered when you're supposed to blind bake pie crust, this expert offers some advice you may need to hear.

Southern tomato pie has nothing to do with pizza. It’s a savory deep-dish pie with a pastry crust and layers of ripe tomato ...

Packed with roasted cauliflower and a rich three-cheese sauce, this rustic pie is tucked into parmesan-spiked pastry and topped with golden breadcrumbs. It's the kind of vegetarian bake that's hearty ...

Place the bottom crust dough in a tin, add the filling, cover with the top, laminated crust, press the edges to seal, brush with the egg wash, slit a couple of holes to let the steam out, and bake ...

I bought the Pillsbury pie crust on sale for $3.50, although it usually costs $4.49 at my local grocery store. The other two brands instructed me to remove one pie crust and let it thaw on wax ...

Pour filling into pie crust (Chef Bec does not prebake her shells) and place on a rimmed baking sheet. Bake in 350-degree oven until center is still wobbly, around 45 to 60 minutes.

The weights hold the crust—store-bought or homemade—in place, and they help it maintain its crisp structure while par-baking or blind-baking, resulting in a perfectly even layer to house the ...

For custard pies, jump-start the cooking of the filling by baking at the same temperature you used for blind baking, and then lower the temp to about 350°F to more gently finish cooking the custard.

If you are using a no-bake filling, return the crust to the oven after removing the pie weights and bake through until golden brown, 12 to 15 minutes more. Let cool to room temperature.