Use a pie recipe you love. This All Buttah Pie Dough is a classic. It'll turn out expertly flaky, so long as you let it chill well before rolling. Which brings me to the next point . . . Make sure ...

This is one of my favorite pie toppers because the only skill it takes is knowing how to stop before you make too many cut-outs. Roll out a top crust, or unravel one from a box, and cut out a big ...

Don't discard those cut-out shapes that you remove from the dough, though, as they can be used around the outside edges of the crust for a fancy low-effort pie. Refrigerate the cut-out scraps for ...

It turns out, there really is one, and it goes against most conventional pie crust wisdom. But if Martha Stewart says it’s okay, we’re definitely going to try it out.

This reliable classic easy pie crust is a simple combination of flour, water, salt, and butter. This minimal ingredient ...

Preparation. Step 1. Roll out a disk of dough on a lightly floured surface to a 13" round (about ¼" thick). Transfer round to a parchment-lined baking sheet and chill while you roll out remaining ...

Roll out the second chunk of pie dough one inch larger than pie plate. For a unique or more creative top crust, use a tiny cookie cutter and cut out designs in the top crust.

Take the pie crust logs out and cut half-inch segments. I like to use the floss method to keep the swirl shape intact. Lay the swirls, jammier-side up, on a parchment lined baking sheet.

When it comes to Thanksgiving, turkey gets a lot of attention—and it's usually considered the centerpiece of the feast. For many of us, however, the Thanksgiving dessert table is the real star ...