Granted, both of these top-crust methods look all right — unfortunately, they taste like nothing special. Face it: Pie crust is not an exciting pastry.

This simple recipe for blackberry pie highlights the season's best berries inside of a tender, golden crust. Make sure to cool it for at least four hours before cutting a slice so that the filling ...

Place into pie plate. Toss together the filling ingredients and pour berry mixture into pie plate. Make the top crust slightly thicker — it helps when cutting and lifting it onto the pie.

Add pats of butter on top. Roll out second pie crust (on lightly floured surface) into a circle large enough to fit as a top crust with overhang (about 11 inches) and place on top of filling.

The pie can be stored at room temperature for up to two days. Alternatively, you can use a sweet, buttery crumble topping on this pie (or any other fruit pie) in place of a top crust.

Believe it or not, duck fat is the secret ingredient that results in the flakiest, most tender crust for peach pie.

Think of a slab pie like the sheet-cake treatment for your favorite pie recipes, but even simpler, more convenient, and irresistibly flaky.

Blueberries take center stage in this traditional pie made with a flaky all-butter pastry crust. You'll need four cups of fresh blueberries to make it, though you can swap in frozen berries when ...