Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether shortening (like Crisco), butter, lard or a combination is the best choice ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

And if you’re going through the effort of making a pie (especially if you’re making your own crust), you don’t want to put yourself at a disadvantage before you even get the butter out of ...

The store-bought pie crust of choice is available at most conventional grocery stores. As flaky and delicious as homemade pie ...

To have been brought up in a home with at least one good cook is a blessing.

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 ...

Crust: Mix flour, salt, sugar, cinnamon and Crisco with mixer ... of dough on a floured board and transfer into two 9-inch pie dishes. Trim excess and flute edge. This recipe makes two pie ...

As the late writer Nora Ephron once said, “There’s no point in making pie crust from scratch.” While we can’t entirely agree with her on this point (and offer our Master Pie Dough as a ...