Think of a slab pie like the sheet-cake treatment for your favorite pie recipes, but even simpler, more convenient, and ...

This is one option, but another is store-bought pastry from the freezer or the chiller. The experts I spoke to generally ...

Crushed-cookie crusts and shortcrust taste great chilled, for example. Flaky pastry may taste lovely out of the oven or at room temperature, but chilling it makes it a bit firmer and can also tone ...

Instead, you’ll first prepare the pastry dough, which is a simple combination of flour, sugar, salt, cold butter and ice water and let it chill in the refrigerator for at least an hour.

Sprinkle evenly with Gruyère. Arrange chilled pastry round, mustard side down, over cheese. Fold edges of pastry inward, as needed, to fit inside skillet. Bake tarte Tatin at 425°F until pastry ...

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 until crisp. I’ve been making pies for years ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.

With a rubber spatula, fold in the mixed nuts. Pour the mixture into the chilled pastry shell. Place the pecan halves on top of the filling in concentric circles. 5. Bake the pie on the bottom ...