A homemade pie crust with holes and cracks can turn a baking experience sour, but this expert's easy and genius tip can save ...
Tasting Table on MSN
The reason hot‑water pie crust holds up better than the flaky kind
It's common knowledge that, when it comes to types of pie crusts, hot-water holds up best -- but what's not as common ...
Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...
Southern Living on MSN
The Secret To A Picture-Perfect Pie Crust, According To A Food Editor
If baking a picture-perfect pie crust is your culinary Achilles heel, here are four ways to help you master the art this holiday season.
Tasting Table on MSN
Spice up regular pie crust with an ingredient already in your pantry
Your favorite pecan, apple, and sweet potato pies can truly shine when nested into a crust enhanced with this spice.
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 rebuttal), ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback