pie

Everyone has culinary issues and one that I'm constantly working on is my fear of dough. Pizza dough, bread dough, pasta dough, pie dough — I'm totally intimidated by it all. However, last Summer, in an attempt to face my (irrational) fear, I started making pies. Peach pie, blueberry pie, cherry pie, raspberry pie. With each pie I made, it became a little easier.

It's been months since I made a pie, but with the bounty of ripe fruit at the market calling to me, I was inspired to try this chocolate raspberry pie. From the ultimate pie queens at Martha Stewart Living, this pie is divine. The dough is chocolate pate sucree and the filling is a layer of chocolate ganache covered with a luscious raspberry topping.

Although I ran into a little difficulty with the dough, it was rewarding to slice into the finished pie. Want to show off your pie-making skills with this decadent dessert? Check out the recipe.

When the weather is hot, we love easy no-bake desserts! Here, Gabriela Une Vie Saine shares her favorite no-bake treat, an uncomplicated raspberry nutella pie.

A decadent no-bake pie with Nutella and raspberries as the star ingredients!

Get the recipe on her blog and don't forget to share your dishes in the YumSugar Community.

We always try to promote seasonal cooking, so it's exciting to see when you do the same! RetroinAL uploaded these delicious-looking photos of a recent Spring meal in the community.

Arugula and strawberries are both in season at the moment, so why not make tasty and healthy dishes that capitalize on their abundance?

And not to forget dessert...

For the recipes, be sure to check out her blog. Have you made a memorable in-season dish recently? Share it with us in the YumSugar Community, and we might just feature it here!

The cupcake craze seems to be reaching its peak, but there's a new trendy dessert poised to take its place — pie. The most traditional of baked goods has been enjoying a resurgence lately, with 12 million more slices sold last year than the year before.

With pie's popularity on the rise, chances are you'll be seeing the new bakeries pop up with over-the-top latticed creations ready to compete with those ubiquitous cupcakes. If you need a sugar fix, which baked good is better for you — a slice of pie (typically 1/8 of a nine-inch pie, or about three ounces) or a cupcake with frosting?

Check out the nutritional breakdown of what you're craving after the break.

Many recipes for cheesecake or pie call for a cookie crust. If you have a food processor, they're very easy to make, you just blitz until the cookies turn into fine crumbs. Then mix well with melted butter, this ensures that all of the crumbs are coated. When pressing into the pan, it's essential to create an even layer. To do this, I like to use the bottom of a measuring cup. Press gently on the bottom and up along the sides of the pan. This distributes the crumbs evenly. Do you have a tip for cookie-crumb crusts? Please share with us below!

When it comes to Thanksgiving, it's like a war of the pies. Be it apple, pumpkin, cherry, or pecan pie, there's bound to be some sort of competition between the sweets. If my taste buds could have their druthers, we'd dive right into the pecan pie and never look back. Unfortunately for my senses, yet fortunately for my skinny jeans, my willpower is better than that. While no pie is truly a good choice, some are better than others. In the true autumnal spirit, I chose the two pies most commonly associated with a Thanksgiving supper and compared them side by side. Come check out the nutritional breakdown and tell me what you would choose!

Whether you're spearheading the entire feast or just bringing dessert, one thing's for sure: You don't want to fudge up everyone's last bite, the pie.

You skip the store-bought stuff in an attempt to make your own from scratch, but the dough won't stop breaking apart when you try to roll it out. What should you do?

If the pastry is crumbly and difficult to roll, then the crust is most likely too dry. Adding moisture will help the dough become more coherent.

Add a few sprinkles of cold water (no more than a teaspoon at a time), handling the dough as little as possible until it's evenly moistened. Is the dough cracking only a tiny bit at the edges? If so, it simply needs to warm up a little bit — but not too much, otherwise the crust won't come out flaky.

Worried that your turkey's too dry? Gravy's too lumpy? Bread doesn't rise? Then write us in the YumSugar Community to get that problem solved!