Pie

Feast on pigeon pie, direwolf bread, and Sansa's lemon cakes.

If using beans or rice as pie weights, use a lot.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

Juicy, fruit-filled pies call for a baked-through bottom crust.

Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.

The salt and vinegar chip-flavored pie was once made when fresh fruit wasn't in season. Now it's back on the menu.

It's official: This show-stopping no-bake chocolate cream pie is the dessert of the season.

This simple trick for turning stew into pie has us wondering what we've been doing all our lives.

Pumpkin pie isn't hard to make… or is it? From a cracked custard to soggy crust, here are all the ways you can screw it up (or not).

Why is it so hard to remove the first piece of pie without it turning into a crumbly, sticky mess? We got to the bottom of this mystery: Here's how to achieve the perfect first slice, every time.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

It's time to rethink the most important dessert of the year.

The only better than not having to turn on the oven for this pie is that you can also make it ahead.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

That phrase "easy as pie"? It's about to make sense.

Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.

Ever thought you couldn't master a perfect pie crust? This slit crust technique is made for baking beginners and pros alike.

Weave your way to a classic lattice crust.

Circles, squares, or diamonds—we're into all of them for this stunning punch-out pie crust.

When making pies, you've got to know how to roll ’em (gently) and know how to fill ’em (pile it on!). Here's how you do it.

Ready to fill that buttery pie crust with a pile of gorgeous, ripe fruit? We're here to set you up for pie filling success.

No machines required for the best damn all-butter pie crust you've ever made. Ready?