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 ...

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 ...

“Easy as pie” they say. But anyone who’s made pie before knows that starting out is not quite that easy. But once you get the hang of it, making pie becomes a joy. You simply need to learn the basic ...

Getting your Trinity Audio player ready... Making pie crust isn’t hard, but it can be daunting. I can help. I come from a long line of pie ladies, and we’ve made thousands of crusts, both flaky and ...

You have a big choice each time you cook or bake: which fat will you use? So far, we’ve poured out all of the need-to-know info about various types of oils, dished up the difference between margarine ...

Now there's trans fat-free shortening, made of 100 percent palm oil. Conventional shortenings like Crisco are made of vegetable oil that's been hydrogenated, a process that results in unhealthy trans ...