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

This has been my go-to pie crust recipe for the past 25 years. I've used it to make hundreds of pies of every variety and it ...

In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water ... bake (pre-cook): Line the crust with parchment paper ...

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 ...

pumpkin pie is a no-fuss dessert that's easy to make and perfect for making ahead. The iconic holiday dessert boasts a smooth, silky filling and buttery flaky crust so good it's hard to believe it ...

Flip over your weeknight dinners with this savory take on a tarte tatin. Get the recipe and a French wine pairing!