Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak ...

Let's take a look at two popular pastry types -- choux and puff pastry -- and how they differ from each other in terms of ...

There are plenty of puff pastry recipes that don't need a ... Crust with a filling in a pie pan? Pie. More than one crust regardless of the pan shape? Pie. Crust with a filling in a tart pan?

Deliciously buttery crust pastry is light but strong enough ... The pastry case is shortcrust with a topping of puff pastry. Each 200g pie is plenty for one — so rich it could be shared.

If you're looking to make a statement this holiday season, look no further than the top-shelf flavor packed into every ...

Try our apple turnovers recipe. With a buttery, flaky crust and a cinnamon-spiced apple filling, these turnovers are for any season.

Pie is one of the most versatile dishes out there. While most often considered a dessert, savory types of pie have their ...

My mom tops her chicken pot pie with a Pepperidge Farm puff pastry sheet since it's lighter and crackles better than a pie crust. In addition to the standard carrots, onions, and celery — which ...