Bake in the middle of the oven for 30 minutes. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. If the ...

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 ...

A thin layer of crushed graham crackers under fruit filling keeps the pie crust from getting soggy. Graham crackers soak up juices, thicken the filling and add a warm, sweet flavor to every bite. This ...

Lemon meringue is a delicious type of pie to eat, that's for sure. But to make? It's a little less of an enjoyable experience. The reason why lemon meringue pie is such a difficult recipe to make at ...

It's often said that cooking might be an art form, but baking is a science. That is especially true when it comes to pies, where the balance of ingredients and precise steps are key for the perfect ...

Few things are more disappointing than pulling a homemade pie crust from the oven and discovering cracks running across its surface. Quelle horreur! While they may seem minor, these tiny tears can ...