But which fat is best for pie dough? Vegetable oil will produce a crumbly textured dough. Lard produces a crisp flaky crust.

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Sadly, this pie crust fell flat. Testers described it as “bland” and “flavorless.” The texture was tough and chewy, not light ...

Unlike most savory pies, pot pie only has a pastry top, no bottom or sides — making it easy ... crust for a layer of creamy mashed potatoes, sometimes garnished with a sprinkle of cheese or fresh ...

Indulge in the delightful simplicity of this French apple tart. With its buttery pastry and tender, thinly sliced apples, ...