Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether shortening (like Crisco), butter, lard or a combination is the best choice, and ...

An old-fashioned pie crust recipe just like Grandma used to make. What makes this recipe slightly different is using cold ...

To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function ... pin and gently unroll it into a pie dish. Trim the edges and, ideally, cover ...

To make the pastry, put the flour, salt and butter in a large bowl ... that fits into a 1 litre/1¾ pint pie dish. Line the pie dish with the pastry and fill with the pie mixture.

Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and ...

Transfer to a 9-inch pie ... crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F. In a medium bowl, whisk to combine the melted ...

When it comes to the crust, on the other hand, you're going to want to grab something specific to replace the butter: soy margarine. Graham cracker crust is, typically, made from a few ingredients ...

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