Pie

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.

You asked our test kitchen your burning questions on Thanksgiving desserts so that your grand finale will be worthy of the epic feast before it

Nobody doesn't like pie—not even celebrities. From Elijah Wood to the Obamas, a look at the famous and the pies they love

A little cider vinegar in the filling keeps this apple pie from being too sweet.

Barley malt syrup offers a rounder, less-sweet note in this take on pecan pie.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

In the most important debate of the 21st century—which is better, Cake or Pie?—Bon Appétit readers made their choice known, loudly

At the Southern Foodways Alliance symposium, the storied desserts faced off—via the NYT's Kim Severson and CNN's Kat Kinsman. For whom was victory sweet?

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins.

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

Expert advice on gathering your friends together for a big-time pie party

These little blueberry pies are simple to make. And thanks to their rectangular shape, you won't end up with wasted scraps of dough

We can't decide if we like ice cream pie or ice cream cake better, so we'll just eat both.

On a 3,519-mile drive through 13 states, Rebecca Flint Marx found 10 worthy pies, from apple to rhubarb to "razzleberry," that prove this nation's baked greatness

You can use this easy dough for just about any dessert that requires a buttery crust.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough. 

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.