Uploaded November 2025 | Updated September 2026, 1 day ago

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Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for Pie Pastry, then uses the crust to make a Pumpkin Pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Mixed Berry Crostata.

Get the recipes:
Flaky Pie Pastry: bit.ly/4oJuiWx
Pumpkin Pie with Honey-Orange Whipped Cream: bit.ly/47udCLA
Mixed Berry Crostata: bit.ly/49mSPfw

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