Ready to take your pies from simple to stunning? This tutorial is packed with eight beautiful and surprisingly easy pie crust ...

Before you start considering leaf designs and woven crusts, try arranging the vent slits in a decorative pattern. Top the pie with a full sheet of flaky pastry. Crimp the edges shut, as usual.

This is one of my favorite pie tips, and it's specifically helpful for beautiful edges. When you go to trim away the excess dough, leave yourself about 1 inch of excess from the edge of the pie plate.

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.

Since pie crusts can be a world of their own, we put together some tips for you on how to choose the best store-bought pie crust for your next bake. Read the original article on Tasting Table.

The recipe I use to make strawberry-rhubarb pie, from King Arthur, makes one 9-inch round pie or two 6-inch round pies. I've included the directions for the 9-inch pie here, as it's the one I make.

To make the crust, combine flour, salt and butter in a large bowl, mixing together until the dough is crumbly. Add 1 tablespoon ice water and knead the dough by hand, working quickly so it doesn ...

Unroll the prepared pie crust and fit it into a 9-inch pie plate. Attractively crimp the edges of the crust. (Or if you’ve purchased a pre-made pie crust already in the pan, skip this step).