Margaret Chen · October 25, 2026
Blueberry lemon pie with zest rubbed into the sugar and just enough juice to brighten the berries and help the filling set. Sliceable, never soupy.
Margaret Chen · October 25, 2026
The all-butter pie crust I use for every pie on this site: butter vs shortening vs lard, how much water, rolling temperature, resting and blind baking.
Margaret Chen · October 25, 2026
A soggy pie bottom is a heat and moisture problem, not bad luck. Four tested fixes: blind baking, oven rack, pan material, and filling control.
Margaret Chen · October 25, 2026
Cherry crumb pie with one bottom crust and a buttery crumb top that lets steam escape, so a very juicy filling sets instead of flooding the slice.
Margaret Chen · October 25, 2026
A double-crust blueberry pie that actually holds a slice. Learn how much cornstarch a pound of berries needs and why mashing some of them matters.
Margaret Chen · October 25, 2026
Classic lattice peach pie with a clear, sliceable filling. Blanch-peel peaches in 40 seconds and thicken with tapioca so it sets without slumping.
Margaret Chen · October 25, 2026
A blueberry crumb pie with an oat crumb that soaks up stray juice, plus the flour-to-oat ratio, butter amount, and bake cues that keep it crisp.
Margaret Chen · October 25, 2026
A peach crumb pie where the topping stays crisp over a juicy filling. Here is why a thick butter crumb beats a thin one, and how to bake it.
Margaret Chen · October 25, 2026
A bourbon brown sugar peach pie that slices clean: simmer the bourbon with brown sugar into a syrup first so the filling sets and the flavor stays warm.
Margaret Chen · October 25, 2026
Classic pecan pie with a smooth, glossy, never-grainy filling. Learn what corn syrup actually does, why deleting it fails, and how to bake a clean slice.
