The original recipe calls for lard, but I substituted shortening. But which fat is best for pie dough? Vegetable oil will ...

If you’ll be serving your pie to alcohol-sensitive individuals, All Recipes suggests using apple cider vinegar or rice ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe ... s crust to be well-seasoned ...

In a large bowl, mix together the salt and 2 cups of the flour until combined. Add the cold butter and, using your fingers, squeeze and rub the butter into the flour until it is almost fully ...

The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?

The store-bought pie crust of choice is available at most conventional grocery stores. As flaky and delicious as homemade pie ...

Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes. Line the crust with parchment paper or foil and ...

But we’ve got all the tips and tricks for a tender, flaky ... recipe specifies). Then carefully remove the parchment and pie weights, and bake a few more minutes to dry out the bottom of the crust.

The iconic holiday dessert boasts a smooth, silky filling and buttery flaky crust so good ... the need for blind baking the crust. Use a deep-dish pie pan. This recipe makes enough filling for ...

Impact Link I don't have a go-to recipe ... the pie for about 40 minutes. Despite the crust issues, the pie turned out great and looked better than I expected The crust was crispy and flaky ...