Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

Between its sweet fruity filling and its buttery and flaky crust, made-from-scratch pie takes taste buds on a gustatory ride that's hard to top. But, what if there was a way to make each bite taste ...

For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar ...

Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the ...

Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8 1/2-inch round) lined with parchment paper. Use the back of the ...