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.

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 ...

I like to roll out my chilled dough, line the pie pan, and then freeze it for at least ten minutes. This firms up the dough so that you don’t mess up the crust when you add baking beans (to par ...

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.