I have been making Pie crusts at home for the last 10 years, and nothing beats Paula Deen Pie Crust recipe. This recipe is ...

Divide the dough into two balls, wrap in plastic wrap, and store in the refrigerator for at least 30 minutes, or until you are ready to roll out the crust. — Rebecca Grasley with Willy Blackmore ...

This all-butter pie dough recipe will help you make double-crusted pies, tarts and galettes that come out perfectly flaky and tender every time. Making the dough really is as easy as pie.

Brush excess flour off dough and transfer to a 9"-diameter pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang.

This super-easy no-roll pie crust can be pressed into the pan for an easy dessert. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago. Food & Wine named her one of the ...

Roll out the pie dough and lay it over a 9-inch pie dish. Pour the filling into the crust, leaving about half an inch of space below the top edge of the crust to avoid overflow while baking.