The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

From pumpkin to apple to pecan to pear, people expect to see a pie on the table after their Thanksgiving meal. If that’s not ...

Though imitation vanilla can be used effectively in some desserts, because of the simplicity of a sweet potato pie, it is a ...

Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

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

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 ... dessert on a sheet pan, stick it in the oven, and follow ...

Making a pie ... shortening for the lard, if you like.) And, as long as you’re taking the trouble to make pie dough from scratch, do yourself a favor and make enough dough for three single-crust ...

(And you can substitute vegetable shortening for the lard, if you like.) And, as long as you’re taking the trouble to make pie dough from scratch, do yourself a favor and make enough dough for three ...

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

while the peach pie emerged jammy and juicy with a neatly crimped edge and a crisp, golden-brown crust on top and bottom. Both pies cut neatly and didn’t stick to the pan. An empty all-butter ...