The truth behind this obstacle course is simple. Whichever recipe you use — all-butter, butter and shortening, replacing ...

Use both. Brophy says she prefers to use a combination because it results in a pie crust that benefits both the butter's flavor and the lard's flaky tenderness. Daily Meal's recipe for our ...

This tip really helps out in a pinch. Here's how to do the pinch test on your pie dough to make sure it's perfectly hydrated ...

For a dessert that’s as creamy as it is indulgent, this Amish Peanut Butter Cream Pie is a must-try. With its buttery cr ...

Flaky Pie Crust This recipe was one that evolved over the years as different people worked on it and added great techniques, including former Kitchn editors Emma Christensen and Meghan Splawn. Emma ...

No matter how many pies you make in a lifetime, there’s one task that always feels strangely daunting – making the pie crust. Whether you want to roll out a classic all-butter pie dough for ...

Grease a standard 12-cup muffin tin or mini tart tins. Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins.