Perfecting the Pie Crust
Perfecting the Pie Crust
Evan Kleiman
Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.
Curiously Similar
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Create quick and easy pies that always please. Master classic confections, like butterscotch meringue, Key lime and even cobbler!
Nancie McDermott
Nancie McDermott
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Enjoy impressive teatime treats — no tea required — as King Arthur Flour's Martin Philip demystifies tender scones, moist quick breads and more!
Martin Philip
Martin Philip
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Bring the joy of perfect pastry within reach!
Gesine Bullock-Prado
Gesine Bullock-Prado

Join the discussion! While your instructor may choose to chime in, this space is intended as a maker-to-maker forum.

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Every great pie starts with a carefully constructed crust. But, tragically, that's also the most intimidating part. To set you up for pie success, we're sharing a few of baker extraordinaire Gesine Bullock-Prado's top tips. These little nuggets of expert advice come from Gesine's class, Pies & Tarts for Every Season — consider this an exclusive sneak peek.
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Pie doesn't really need to be fancied up — it's what's on the inside that counts, right? — but for presentation's sake (and Insta, tbh!) a lattice pie crust is extra drool-worthy. And here's a little secret: that lattice top isn't so difficult, but definitely earns you major cred.
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Perfecting the Pie Crust