Making your own pie dough from scratch gives you more control over how your pie will turn out, but there's a trick you need ...

After your dough is about 90% rolled out and the center is no longer the thickest point, you can look around for thick spots and do some precision rolling to even everything out.

You have to measure everything properly, get out the mixer, and mix the ingredients (not to mention wash the mixer afterward) ...

Rolling out a flaky pie crust is a pain in the ass. It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure.

Whether you’re rolling out dough that stubbornly sticks or trying to avoid the dreaded soggy bottom, pie-making can feel like more pressure than pleasure—and nobody wants that.

We’re fans of store-bought pie crust. It’s convenient, it tastes good and, most important, it can be turned into the greatest creation of all time: cinnamon-roll pie crust. It’s the perfect ...

This Plastic Bag Is the Easiest Way to Roll Out Pie Crust Without Sticking By Maxine Builder , former editor of the Strategist. She joined the site as a writer in 2017.

Thanksgiving is not that far off, believe it or not. So today we offer part two of our pie-baking primer. Last time we showed you how to combine fat and flour to make pie dough. Now comes a more ...

For these teeny tiny rolls, roll out the dough, starting from the center, to an 1/8-inch-thick. Brush the dough with egg wash, and then sprinkle it with an even layer of cinnamon sugar (not too ...