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

(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 ...

all-butter homemade pie crust, you can count on Walmart’s in-house brand. Although Wholly Wholesome narrowly surpassed this ...

She is now a freelancer specializing in recipe ... flaky layers). Stash your cooking fat (such as butter, shortening, or lard) in the fridge overnight to keep it very cold. When a pie dough ...

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 holiday menu, All Recipes suggests a secret ingredient you ...

Pie crust: Even if you’re terrified of making pie crust, I urge you to try our Perfectly Flaky Pie Crust recipe. Though I am ...

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 ...

The iconic holiday dessert boasts a smooth, silky filling and buttery flaky ... For the crust. My flawless homemade pie crust consists of pantry staples: All-purpose flour, butter, granulated ...

Add the cold butter ... making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies.