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

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press ...

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 ...

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).

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 ...

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 ...