But which fat is best for pie dough? Vegetable oil will produce a crumbly textured dough. Lard produces a crisp flaky crust. It has a high melting point making a dough that is easy to work with.

The expression "easy as pie" doesn't always apply to making the dessert. A double-crust dough, for example can be tough to ...

The flaky oil pie crust paired with the smooth, coconut filling creates a flavor sensation that’s simply irresistible. Therefore, here is the recipe for this tropical sweet indulgence along with ...

To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it).

The flaky texture of pie crust is pretty similar, only way less fussy. To make pie crust, chunks of butter—though other fats like shortening or lard can also be used—are worked into the flour, then it ...

No matter how mouthwatering your fillings are, the beauty of a pie hinges largely on its crust. A good pie crust is buttery, ...