While most of our testers had never heard of Wholly Wholesome before tasting, we can now confidently say it’s the best frozen ...

(2 1/4 sticks) cold salted butter, cut into pieces ice water, plus more if necessary distilled white vinegar Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to two days or ...

The water steams when baked making the crust puff up with lovely flaky layers. Many expert pie makers use a combination of ...

The key is to rolling pie crust is to roll it quickly and efficiently, and not allow the dough to get too warm. If you are a ...

If pumpkin pie is on the menu for any upcoming events, it's important to know what type of crust best suits the filling. Here ...

However, the meal isn’t complete without desserts like pumpkin or pecan pie. If you want to achieve a light and flaky crust for your ... time will achieve the best results.

And if you’re going through the effort of making a pie (especially if you’re making your own crust), you don’t want to put yourself at a disadvantage before you even get the butter out of ...

Who doesn’t have cravings for the perfect pie, with its tender golden buttery crust filled with fillings of infinite variety?

Add the cold butter and ... approximately 2 inches larger than your pie plate. To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can ...

Read on to learn everything I know about making pie crusts, in particular, that flaky, buttery crust we call pâté brisée. I use our basic Pâte Brisée recipe for pie dough. Sometimes ...