Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side ...

Wrap in plastic and chill for 30 minutes or until firm enough to roll out The dough can be frozen for up to two months. Bring a cup of apricot jam or preserves to a boil with 2 tablespoons water.

A variety of a tart, this egg-filled pie is made in a pie (or quiche!) dish with a basic pie crust on the bottom. It's usually filled with a light, fluffy mixture made with eggs, heavy cream, milk, ...

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...

Fall pies filled with autumn spices, fruit pies that blend tart and sweet and savory pies for dinner — whatever the filling, the best pies come down to the perfect crust. These pro tips will make ...

Preheat the oven to 350°F. Combine the flour, butter, and salt in a food processor. Using an on and off motion, process until the mixture looks like cornmeal. Add the egg; process just until the dough ...

PITTSBURGH — Pie crust looks like it should be the easy part of making a homemade pie. All you need to create a flaky foundation for your favorite filling is a handful of basic ingredients most home ...

The egg enriches this crust, giving it less flakiness but more flavor and body than a typical pie crust. Preheat the oven to 350°F. Combine the flour, butter, and salt in a food processor. Using an on ...