We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

The recipes may differ in the types of syrup (corn syrup, cane syrup, etc), sugar, and additional stir-ins ( bourbon and ...

It's common knowledge that, when it comes to types of pie crusts, hot-water holds up best -- but what's not as common ...

Sign up to get a taste of Los Angeles — and the world — in your own home and in your inbox every Friday When it comes to the fat in pie dough, there are no kings ...

I asked Tanya what kind of pie she would like for her goodbye and thank you send off. I was pleased to hear her say “Peach Pie, double crust, and by the way use the lard I brought from NYC for you.” I ...

Adding buttermilk to your piecrust instead of water results in well-balanced flavor, enhanced flakiness and tenderness, and rich golden color. If you’re worried about a tough piecrust, substituting 50 ...

It started off so innocently: Elizabeth Thomas, pastry chef forWaterCourse Foods and City O’ City, was visiting her sister, who works at Marczyk Fine Foods, and got a taste of the pie that John “Haji” ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. “If a store-bought crust will get people to ...