The secret to a really good pie is its crust! Ditch the store bought crust and learn how to make my family’s favorite all ...

As the crust bakes, those tight strands of gluten constrict, pulling the dough in. The acid in vinegar helps keep the gluten in the flour relaxed and thus, safeguards agains shrinkage. Using ...

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard ...

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.

This recipe uses Granny Smith apples for the filling, but the most notable part was the amount of butter and shortening ... half of butter. This pie took a couple of hours to make I made the crust ...