Pies are a perennial kind of dish. Whether it's the heart of summer or frosty fall, pies are welcome for any reason in any season. Besides not containing enough filling, a pie's biggest downfall can ...

It all starts with the pie pan. Choose a glass pie plate or metal pie plate with a dull finish (vintage pie pans are a great option). Glass heats up gradually and allows your crust to bake evenly.

Professional chef Frank Proto demonstrates how to bake a perfect pie crust, avoiding the dreaded soggy bottom.

Every time I bake a pie, the bottom crust does not get done. Do you have any tips or suggestions? There are a few strategies that will help create a crisp bottom for single- and double-crust pies.

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 ...

Many of us assess the success of our pie on the success of the crust, no matter the type of filling, and can feel vexed and disappointed when our pie shell slumps or sags in the pie pan, or turns out ...

Divide the dough into two pieces and shape into rough disks (this will make rolling it out easier). Wrap tightly in plastic ...