It's common knowledge that, when it comes to types of pie crusts, hot-water holds up best -- but what's not as common ...

Don't toss out your leftover pie crust—even if it's just scraps. Discover sweet, savory, and creative ways to use up those extra bits of pastry.

Discover the versatile pie crust that's so easy to make and perfect for any filling, from creamy custard to fresh fruit or ...

An old-fashioned pie crust recipe just like Grandma used to make. What makes this recipe slightly different is using cold milk instead of water. This flaky crust will be perfect for any holiday pie ...

Here is the recipe for the Wesson Oil pie crust that Selma Williams used to make. Wesson Oil was originally 100-percent cottonseed oil. Now Wesson makes a number of oils, none of them containing ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Graham cracker crusts are the perfect base for a myriad of pies. From fruit pies to chocolate pies and everything in between ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

A five-ingredient wonder, this no-bake eggnog pie belongs on every Southern holiday dessert table, alongside classic cakes and cookies. Its creamy, cool bite is a welcome change of pace.

Mix well-beaten eggs, sugar, spices, salt and pumpkin. Add milk and water, then stir until mixture is smooth. Pour into a ...