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.

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

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 ingredients are basic enough—cold butter, flour, salt, ice water—but for flaky, buttery pie crust you need to work the cold butter into the flour just enough but not too much. When you're ...

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 ...