The Complete (Short) Guide To Acing Your Thanksgiving Pie


[Photographs: Lauren Weisenthal]

It's almost Thanksgiving and there's a good chance you've spent the last few weeks reading about the best way to cook your turkey and browsing through sides. No problem. Here's the quick lowdown on acing your pie.


First step: pick your recipe. On Thanksgiving, most of us will serve part of the piefecta of apple, pumpkin, and pecan. Here are eleven versions of apple pie. And for pumpkin lovers, we have 11 of those, too. Pecan pie your dessert of choice? Here are some ideas to refresh the classic.


No matter what recipe you choose, all good pies start with a great crust. Here's our tried and true recipe for easy, flakey, buttery pie crust.

Once you've made the dough, here's how to make it look nice by crimping the edges and making a lattice top.

Does your recipe call for blind baking? Here's the low-down on how do it. And don't forget to wash the crust. Here's why it might be the most important part of making your pie.

If an apple pie is on your menu, here's the deal with choosing varieties of apples, par-cooking, and preventing the filling gap, courtesy of The Food Lab.



A slice of hot pie calls for a scoop of cold vanilla ice cream. Here are recipes for traditional vanilla, spiced vanilla, and vanilla ice cream you can make without a machine.

If you're not the à la mode type, check out this guide to making flavored whipped cream.

Don't Have Time To Bake?

Here are our favorite pies in:
New York
San Francisco
San Diego

And lastly, if you absolutely must buy a frozen pie (we're covering our ears) then check out our taste tests for frozen apple and pumpkin pies.

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