How to Blind Bake a Pie Crust (Because You Probably Should)
Baking a pie or tart is theoretically simple—filling goes in the crust, bake, and eat. But the devil is in the details, as they say, and one part of the…
Make This Single-serving, Crustless Pumpkin Pie in Your Microwave
Photo: Claire Lower For whatever reason, I hate-follow a bunch of keto-focused influencer accounts on Instagram. They’ll lure me in with a bunch of meat, then hit me with a…
Pop-Tarts Are the New Toast
Photo: Allie Chanthorn Reinmann At least once a year, I go on a Pop-Tart kick, and I’m currently working at Rockette levels. You can use them to make holiday pie…
Make Your Next Pie Crust With Pop-Tarts
Making a graham cracker crust for your no-bake pies and cheesecakes is a bit old hat these days. Usher in this festive season with a crumb crust that’s far from…
This Air Fried Key Lime Pie Is So Easy, It Feels Like Cheating
Air fried key lime pie is a cheater’s pie if I ever saw one. It doesn’t contain any true key limes, just your average, run of the mill, bottled lime…
Make This Quick Air Fryer Apple Turnover for Rosh Hashanah
All fruits have their season, but apples never go out of style. Whether you’re celebrating Rosh Hashanah or you’re just looking to cozy up with a sweet apple dessert, I’ve…
The Fail-Proof Way to Make a Lattice Pie Crust
After a meal so gigantic that only stretchy pants will do, there remains one dish that everyone still looks forward to: pie. There’s pumpkin pie and pecan pie but, oh,…
Turn an Overflowing Garden Into a Batch of Dumplings
It’s flying fast, now, the garden; each day I collect a mélange of vegetables or berries. From day to day, there’s rarely enough of any one crop to make a…
Save Soft, Melted Pie Dough With a Bag of Frozen Vegetables
Heat is the enemy of pie dough, which makes the summer pie an especially challenging task. Even if your home is climate controlled, the oven’s resonating heat and the warmth…
The Best Way to Weigh Down Your Pie Crusts
Photo: Adri Smuts (Shutterstock) Blind baking pie crusts should be simple: You line crimped, chilled pastry with parchment or foil, fill with dried beans to weigh it down, and bake…