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recipes 2006 11 mushroom pie with sour cream crust
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Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Cooking
Melissa Weller has all the tricks up her sleeve.
Melissa Weller
Cooking
Are you a pie ninja? Do you want to be? These challenging pie recipes are also our most rewarding.
Rochelle Bilow
Cooking
In a blind taste test, there was one clear winner.
Sam Stone
techniques
If you don't already blind-bake your pie crusts, this is why you should start.
Claire Saffitz
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Culture
Sour cherries are not the most pleasant snacks. Too tart to be eaten raw, they shine when baked into pastries like our June 2008 sour cherry pie.
Diane Chang
Cooking
It’s delicious. It’s epic. It makes all your nostalgic diner dreams come true.
Sasha Levine
Cooking
Here's how Brad Leone and Claire Saffitz came up with the pie that has it all.
Alex Beggs
Lifestyle
Five pies, two ovens, one stoop.
Christina Chaey
Cooking
It’s an architectural masterpiece—and it’s super easy to make.
Rachel Karten
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
techniques
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).
Rochelle Bilow
test-kitchen
Knowing how to make pie crust from scratch is infinitely rewarding, but it does require some planning. Here are our picks for best store-bought brands when you're in a pinch.
Guest
techniques
Never mess up pie dough again.
Dawn Perry
Culture
My long history of pie-failure fell off me as I lifted this golden beauty from the oven. The crust was perfection. I think I've found my standard pie dough recipe.
Chris Hall
techniques
That phrase "easy as pie"? It's about to make sense.
Alison Roman
Shopping
Thanks to King Arthur, gluten-free pie crust is a casual endeavor.
Kori Perten
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Non-Pie Thanksgiving Dessert."
Julia Bainbridge
techniques
Bumping up the flavor of everyone's favorite confection is as easy as pie.
Andrew Milne
test-kitchen
Che Fico pastry chef Angela Pinkerton shares the foolproof method she relies on for fast and flaky crust.
Chris Morocco
Culture
It's our job to print recipes you can count on, so we do our best to make things right when BA's sharp-eyed readers catch something our kitchen missed.
Bon Appétit
techniques
The perfect key lime pie is a balance between tart and sweet.
Alison Roman
best-new-restaurants
Tartine Manufactory's ice cream concoction is the stuff sweet dreams are made of—and now you can make it at home
Christine Muhlke