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 ...

Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

Now there’s only one thing left to do: Get rid of that machine-crimped edge. Credit: Allie Chanthorn Reinmann Smash the edge of the pie crust with your fingers to flatten out any design that was ...

You might be surprised that I use the food processor because I often advocate making things by hand ... brushing off excess ...

we asked testers to consider each pie crust’s butteriness, salt level, and richness. For texture, testers evaluated the tenderness and flakiness of the crust. To keep things fair, the brands ...

There are many wonderful things to do with pastry, two of which are the ... When it comes to filling and baking, there's also leeway. A standard pie crust will certainly need to be cooked, and ...

If pumpkin pie is on the menu for any upcoming events, it's important to know what type of crust best suits the filling. Here ...

Since we start with an unbaked pie crust, we need to give the dough a little extra heat in the beginning. To do this, bake at 400 degrees F for the first 10 minutes. After 10 minutes, lower the ...

Place the pie in the oven, then pour the lavender custard through a fine-mesh sieve into the crust-lined pie pan. Bake until the custard is set, it jiggles slightly in the center when gently ...