We should all have a solid command of the ABCs of baking. Today, cookbook author Erin McDowell and photographer Sarah Stone are here to help us all make flakier, creamier, just-plain-better pies. This lesson covers how to par-bake pie crusts, so they're crisp, golden, and perfect every time. Plus, all the ways to fill them.
Alright, you’ve mastered the how-tos of mixing your pie crust. Now comes the pie-related question I am asked more often than any other: How do you handle baking? And a lot of this comes down to par-baking.
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