Remove pie from fridge, and trim edges to a 1” overhang. Tuck edges underneath to be flush with edge of pie plate, then crimp ...

Heat the oven to 375 degrees. Tear off a sheet of parchment paper, wad it into a ball, then unfurl and flatten it. Place the sheet over the frozen pie crust, then fill it to the top (about 4 cups ...

How To Make Julia Child’s Fluffy Pumpkin Pie Note: This makes an 11-inch pie (who owns an 11-inch pie pan?) OR two 9-inch pies. I went the 9-inch route and it worked great. Serves 16. You’ll need: ...

Spread the pumpkin filling in the pie shell and sprinkle the top with cinnamon. Bake for 30 to 40 minutes, or until a knife inserted halfway between the center of the pie and the edge comes out clean.

Autumn is finally here, and the best way to welcome the cozy fall feels is with a warm, oven-baked pumpkin dessert, right out of your ever-dependable 9x13-inch pan. Flavored with baking spices ...

Preparation 1. Position a rack in the middle of your oven and preheat it to 400 F. 2. Lightly flour a clean surface and unroll the refrigerated pie crusts. Using a rolling pin, roll them together ...

Place the pie pan on a baking sheet, pour the filling into the pie crust, and bake until the filling is set, about 1 hour. Refrigerate until cooled completely before serving.

According to Smith, this means cooling the baked pie completely before transferring it to the freezer and minimizing the time it takes to freeze. He stresses you should do all you can to keep your ...