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, ...

If pumpkin pie is on the menu for any upcoming events, it's important to know what type of crust best suits the filling. Here ...

Making a pie ... 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 pies ...

If you plan on whipping up a custard pie anytime soon, you'll want to heed the expert advice from a pastry chef to avoid a ...

(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 ...

No southern Thanksgiving feast would be complete without a sweet potato pie! Besides it being rich and decadent, this pie is ...

Enjoy these individual harvest veggie pot pies as the perfect winter dinner served with sage gravy and a side of green ...

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 ...

And if you’re going through the effort of making a pie (especially if you’re making your own crust), you don’t want to put yourself at a disadvantage before you even get the butter out of ...

Unlike butter, ghee is lactose- and casein-free, can last for months at room temperature, and has a high smoke point of about 485 F, which is perfect for basting melt-in-your-mouth kebabs, crafting ...