Originally from Singapore, Stacey Mei Yan Fong loves baking and America. For a project she calls 50 Pies/50 States, she's made an elaborative representative pie for each state.

It can cost more to ship a pie than the price of the pie itself, and causes bakers a lot of headaches. So why does business boom over the holidays? Well, that's personal.

(Image credit: Beryl Striewski)

A Bluegrass State specialty, this well-loved, sugary dessert is one of the most basic to make — and maybe that's part of what has made it so popular for so many years.

(Image credit: J. Tyler Franklin)

In the past year, sales of pie — and the opening of pie bars — has taken off. One possible reason? Pie brings people together, bakers say, especially in times of tragedy and political discord.

The off-Broadway musical, in which a barber's clients become filling for meat pies, may make you lose your appetite. But former White House pastry chef Bill Yosses bakes a tempting pre-theater treat.

Great pumpkin pie is elusive. You could end up with a soggy crust or a grainy filling. Reporter Maanvi Singh embarked on a months-long quest to crack the code for the ideal pie.

Great pumpkin pie is elusive. You could end up with a soggy crust or a grainy filling. For months, reporter Maanvi Singh has been on a journey to learn the art and science of the ideal pie.

The sweet potato pie, sold in boxes bearing LaBelle's face, was a ho-hum seller until a video singing its praises went viral last week. Why pie fever? Partly, it's about celebrating black culture.

As math lovers know, it's Pi Day. And what better way to celebrate than by rolling out the dough? An NPR editor known for her experimental baking shares some of her favorite recipes.

Although some tout lard as a "healthy" animal fat, it's still high in saturated fat, like butter. So eating a lot of it is not really good for you. But tasters agree, it makes a darn fine pie crust.

(Image credit: Steven Depolo)