We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...

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 ...

For buttery, flaky pie dough every time, follow the advice of Sarah Carey. I really love to make pie, and I am quite good at it. In fact, many people would say they consider me an "expert." To that I ...

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 ...

Want to bake a pie like a pro and get the best pie crust? Here is an industry secret that will help you get that crust flakey every time you bake a pie. Dotdash Meredith Food Studios Raise your hand ...

Turns out, you can improve upon an all-butter crust. Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens ...

Sign up to get a taste of Los Angeles — and the world — in your own home and in your inbox every Friday By continuing, you agree to our Terms of Service, which ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Leah Koenig From Thanksgiving’s sacred trinity (pumpkin, pecan, apple) to the ...