Line the crust with parchment paper, then fill the crust with pie weights or uncooked rice to help it keep its shape as it ...

Pastry chef Pichet Ong, author of “The Sweet Spot” cookbook and pastry chef of Hiraya Café and Kayu in Washington, D.C., recently tried a frozen pie crust that exceeded expectations.

Discover the best and worst chicken pot pies across restaurants in North Carolina, from comfort food triumphs to ...

From fresh herbs to unexpected add-ins, these ingredients make homemade chicken pot pie even more irresistible.

Pastry chef Camari Mick of Raf’s and Musket Room, both in New York City, uses a combination of approximately 80 percent all-purpose and 20 percent whole-wheat flours.

Flaky pastry . The most American of pie crusts, flaky crusts range from super-puffy all-butter crusts (my preference) to tender lard or shortening-based crusts.

Marie Callender's Deep Dish Pastry Pie Shells The crust is tender like a soft cookie and tastes greasy—my tongue felt like it was coated with oil. This is the only pie crust that came in a tin ...

Courtesy of Amazon. Best classic: Marie Callender’s Pastry Pie Shells From the 1930s to today, Marie Callender has evolved from the work of a single baker to the most recognizable premade pie ...