Flaky pastry crust Flaky pastry crusts are the most popular pie crusts in America. Conjure an image of a pumpkin pie, a ...

There’s a pie for any occasion. Whether you’re bringing a juicy berry pie to a summer picnic, topping pumpkin pie with plenty of whipped cream at Thanksgiving or dishing out a sky-high lemon meringue ...

Blind-bake the bottom shell first. I do that until the crust is 90 percent done. I like to line my disposable aluminum foil pie pan with dough and then seat a second foil pan, filled with uncooked ...

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.

Match your pie to the right crust, whether you’re making a classic fruit pie or a custard tart. Food & Wine / Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely ...

1 pie crust. Heat oven to 350 degrees. In a saucepan, combine sugar, syrup, bourbon, and butter and bring to a boil, stirring constantly. ... 1 nine-inch unbaked pastry pie crust.

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.