Whoever coined the expression "easy as pie" never made one. Pie, or more specifically, pie crust, is anything but easy, which is why so many people either buy packaged dough or pre-made crust or avoid ...

Pablo Picasso once said, “Inspiration does exist, but it must find you working.” Never was that more true for one true artist, who has found her perfect medium in manipulating buttery dough and fruity ...

In Germany, a country known more for kuchen than pie, one baker has become a sensation for her design-savvy, American-style pastries. Karin Pfeiff-Boschek makes three pies each week, posts pictures of ...

1 of 5 — To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter, 4 ounces ice water. Keeping it cool is key. 2 of 5 — Cut the butter into half-inch chunks.

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It's time to bring an end to pie crust intimidation. To leave behind the feeling that the only way you'll be able to turn fat, flour, salt and water into a dough suitable for holding fruit or custard ...

On a recent trip to Brooklyn, pie artist and Instagram sensation Helen Nugent spotted something inspiring. It wasn’t a whimsically-shaped cronut or trendy new pizza she saw in a restaurant window, but ...

Flaky Pâte Brisée Pie Crust 2 servings pie crusts or 1 double crust for a 9-inch pie True to its name, this is about the flakiest pie crust we have tested. Its tensile strength makes it especially ...