Pies are simply delicious, but that doesn't mean the terminology around them can't be confusing. Here's all you need to know ...

Transfer the dough into a lightly greased 9-inch pie plate, gently pressing down into the corners and up the sides. (If the dough becomes too soft, chill in the refrigerator until firm again).

Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart ... dough a little bit more crumbly. A little bit closer to, in French pastry they would call a sable ...

Pop-Tarts. You can substitute a load of different cookies in a graham cracker crust recipe to achieve new flavor profiles, but they usually require other ingredients, like butter, and maybe extra ...

Chill for about half an hour. After the dough has chilled, roll out the dough to 1/4-inch thickness on a lightly floured surface, then place in a 10-inch tart pan. Trim edges so the dough is flush ...

Thanksgiving means it’s pumpkin pie season, and if you're looking to go classic, consider the recipe below ... Place the dough on a floured surface and flatten it into a disc.

And any great pie starts with a perfect pie crust — Ina Garten’s recipe is just that. Making homemade pie dough is so much easier than you might think. If you have a food processor ...

Generously pierce crust with a fork. Bake according to your pie crust recipe or according to package directions, until golden brown. Remove from oven and allow crust to cool. In a liquid ...