We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...

Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ...

We all want our holiday pies to have the flakiest crust possible. But achieving that seems tricky even after you've followed every rule in the book, like using cold ingredients and not overworking the ...

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 ...

Sign up to get a taste of Los Angeles — and the world — in your own home and in your inbox every Friday When it comes to the fat in pie dough, there are no kings ...

A good pie dough recipe is something that every home cook should have in their collection. This all-butter pie dough recipe will help you make double-crusted pies, tarts and galettes that come out ...

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 ...

In a large bowl, mix together the salt and 2 cups of the flour until combined. Add the cold butter and, using your fingers, squeeze and rub the butter into the flour until it is almost fully ...