Pie

Let me tell you the secret to holiday baking success: You can fully bake pumpkin pies right now and freeze them to enjoy later. Because of their fat content, fully baked pie crusts freeze beautifully, and the rich custard fillings of pumpkin pie and sweet potato seem as if they were designed to be frozen, too. Follow these tips to learn how to freeze a pumpkin pie—and defrost it perfectly when you’re ready to serve. Cool the pie completely.

Crimping a pie crust is like putting on a piece of statement jewelry before you leave the house. It’s strictly decorative and won’t make your pie any tastier (or will it?), but looks oh-so nice for your pie presentation.There are, in fact, a few keys to knowing how to crimp pie crust like a professional.

Give it a nice wiggle to see if it's ready to be served.

What's your favorite slice?

Making your Thanksgiving pies ahead of time can be a lifesaver, but there's a right and wrong way to do it.

This is a total game-changer when it comes to the perfect pie crust.

The secret to perfectly even graham cracker crusts? Check your kitchen cabinets.

My favorite part of a pie or tart, hands-down, is the crust. In fact, if there’s a double crust, I’m even happier. And while graham cracker pie crust is one of the easiest crusts to make, don’t forget that there is a whole world of other fun possibilities out there that are equally delicious. Pretty much any crunchy thing that’s cookie or cracker-like can work in as a pie crust. You just have to grind it up, mix it with some butter to hold it together, and press and bake.

Just like the professionals!

Whether you made it (or bought it) ahead or have leftovers, here's how to safely store pecan pie.