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 ...

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 ...

Metal pie plates excel at conducting heat quickly and evenly, creating a deeply golden, flaky crust with minimal shrinkage. Their lightweight, durable design also allows for seamless transitions from ...

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 ...

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 ...