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 ...

Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens since she was a teenager. Good piecrust, most will agree ...

Turns out, you can improve upon an all-butter crust. Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens ...

Here we are, sliding toward Thanksgiving — a holiday centered around eating and being grateful and joining with family around the table. It’s a beautiful holiday, really, and it’s never really about ...

The quintessential summer pie always has that perfectly woven lattice pie crust topping. I love how rustic it looks, and how it creates windows to the fruity filling underneath. But how do you make ...

I asked Tanya what kind of pie she would like for her goodbye and thank you send off. I was pleased to hear her say “Peach Pie, double crust, and by the way use the lard I brought from NYC for you.” I ...

Adding buttermilk to your piecrust instead of water results in well-balanced flavor, enhanced flakiness and tenderness, and rich golden color. If you’re worried about a tough piecrust, substituting 50 ...