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.

Sheehan's method is a game-changer because it skips all those tedious steps—no mixing, resting, rolling, or digging around ...

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.

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 ...

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 ...

Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in ...

Roll out pie dough into a pie plate, prick the bottom of dough and cover with parchment paper and pie weights; bake at 350 F for 15-20 minutes.

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.