Take care not to overwork the pastry dough; keep it cold and resist the temptation to make the finished pastry dough perfectly smooth and homogeneous — when you roll it out it should look a little ...

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.

1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse butter on the processor until large flakes are ...

Quick look: If you love pies and tarts – sweet and savory, large and small – Betty Crocker’s “Big Book of Pies and Tarts” offers all kinds of ideas, tips and combinations – from basic pie pastry and ...

Most cooks fall into one of three categories: those who only like to cook, those who only like to bake and those who enjoy both. Nothing puts more fear into those who only cook than to have to make ...

Cody Long is a former video journalist and producer for the Los Angeles Times who focused on food video. Originally from San Diego, Long received his bachelor’s in art with an emphasis in photography ...

Shoofly Pie is thought to have originated in the Pennsylvania Dutch country, where the motto of many seems to be, "Fill yourself up and clean your plate." The Pennsylvania Dutch knew how to bring ...

This basic cream pie filling is a wonderful base for any pie. All by itself, it's a deliciously thick and creamy vanilla ...