Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether shortening (like Crisco), butter, lard or a combination is the best choice ...

Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and ...

Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top with a palette knife and bake for 15-20 minutes. The pie is ready when the filling has a ...

Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.

Year-round, I opt for savory pies. But come fall, I ditch my go-to chicken potpies for the season's staple: apple pie. When it comes to pies, everyone has their own traditions and favorite flavors ...

Toss until everything is well mixed. Pour the filling over the pie crust in the baking dish. Lay the remaining pie crust on top of the filling. Press the edges to seal, using a fork dipped in ...