Flaky pastry . The most American of pie crusts, flaky crusts range from super-puffy all-butter crusts (my preference) to tender lard or shortening-based crusts.

Pastry chef Pichet Ong, author of “The Sweet Spot” cookbook and pastry chef of Hiraya Café and Kayu in Washington, D.C., recently tried a frozen pie crust that exceeded expectations.

From fresh herbs to unexpected add-ins, these ingredients make homemade chicken pot pie even more irresistible.

Marie Callender's Deep Dish Pastry Pie Shells The crust is tender like a soft cookie and tastes greasy—my tongue felt like it was coated with oil. This is the only pie crust that came in a tin ...

Pastry chef Camari Mick of Raf’s and Musket Room, both in New York City, uses a combination of approximately 80 percent all-purpose and 20 percent whole-wheat flours.

Courtesy of Amazon. Best classic: Marie Callender’s Pastry Pie Shells From the 1930s to today, Marie Callender has evolved from the work of a single baker to the most recognizable premade pie ...