Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

Not only did they love the overall taste and look of Andrist’s “Raspberry French Silk Pie,” but the crust sent them to their cellular phones to investigate a curious ingredient: leaf lard. According ...

Pie dough, pumpkin pie, apple pie. The story will also talk about different types of fat, tips for rolling and crimping, so maybe include some shots of various fats (butter, lard, shortening) and ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

1. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency. 2. Drizzle ice water into ...

BUTTER adds flavor to a crust, along with color due to the milk solids in the fat. However, over-mixing the butter can make the crust tough and crunchy. SHORTENING has a high melting point, which will ...

This recipe originally appeared on Food52. A couple weeks ago, I wrote about using the same techniques for buttercream flowers on cakes to create floral effects on pies. This week, I’m diving in a ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...