A great pie starts with a great crust. One that is flaky, tender, golden brown, and just sturdy enough to hold the luscious filling. The secret is in the fat, and bakers have long debated whether ...

Add Yahoo as a preferred source to see more of our stories on Google. When making pie dough you need to keep everything cold – especially your choice of fat, whether you use butter, lard, or ...

Add Yahoo as a preferred source to see more of our stories on Google. Shortcrust pastry pies mtreasure / Getty Images A favorite culinary tradition of mine is making homemade quiche during the fall ...

That's Susan Maguire’s secret ingredient for making a perfect pie crust. Maguire has been working on and perfecting her pie crust recipe for about 15 years since she first joined The Friday Club in ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

Skip the dough and make a pie with a graham cracker crust. Ahead, we share our tastiest pies that promise all the ...

When making pie dough you need to keep everything cold – especially your choice of fat, whether you use butter, lard, or shortening. The cold butter, for instance, is coated by the flour but, if warm, ...

Susan Maguire, a baker for The Friday Club in Yarmouth Port, uses cold vodka as a secret ingredient for a perfect pie crust. The key to a flaky crust is keeping all ingredients, including butter, ...