Making a pie is a lot of work, so it’s especially disappointing when the crust is tough rather than flaky. And a filling that doesn’t set up or turns out too starchy is just as unwelcome. Luckily, the test kitchen knows how to bake a great pie. We have recipes for all the holiday classics—and several regional favorites, too.
Rolling and Fitting Pie Dough
Here's the test kitchen's method for easily rolling and fitting pie dough.
Crimping Pie Dough for a Single Pie Crust
Here's the test kitchen's method for easily crimping pie dough for a single pie crust.
Making a Double-Crust Pie
Here's the test kitchen's method for easily making a double-crust pie.
How to Make a Lattice-Top Pie
Here's the test kitchen's method for easily making a lattice-top pie.
Three Common Pie Dough Mistakes (and How to Avoid Them)
The thousands of pies we've baked over the years in the test kitchen have taught us a thing or three about what can go wrong when rolling the dough. Here are the three most common problems—and instructions for avoiding them.
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