We all want our holiday pies to have the flakiest crust possible. But achieving that seems tricky even after you've followed every rule in the book, like using cold ingredients and not overworking the ...

Dating back to the 17th century, there's an easy way to make a pie crust that can hold hearty ingredients like ground meat, ...

Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ...

British meat pies incorporate a medieval pastry technique that was once designed strictly to hold ingredients together, and ...

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 ...