Forget finicky pie crust. We found a secret ingredient for a pie crust recipe that’s easy to make, easy to roll out, tender and doesn’t shrink when baked.

Learn exactly how—and when—to prep dough and filling in advance, whether you’re making a custard or fruit pie (or both, please!).

Your baking steel (or stone) is your secret weapon for faster pies with better browning.

Don't question it. Just put Portland, Maine baker Briana Holt's amazing pie on your holiday table.

In this Pumpkin Tart, we sauté canned pumpkin purée with brown sugar for deeper flavor, and we use crème fraîche for tang and richness without the weight.

From Southwestern France, this pecan pie-like, pat-in-the-pan dessert actually taste like nuts.

Excerpts from an interview with "The New Pie" authors Paul Arguin and Chris Taylor.