Mastering the lattice pie crust will turn you into a pie-making pro. We'll show you how with step-by-step pictures and lattice pie tips.

The holiday season is here, so you're probably planning out which pies to make. If you're new to pie making, then you may be wondering which is better to use in your pie crusts — butter or lard ...

Lard gives a 'flakiness to our pie crust,' says owner of Little Pie Co. in New York City By Kerry J. Byrne Fox News Published August 12, 2024 5:00am EDT ...

If you forget this important step, you will have a gooey mess on your hands or in your food processor. After that hunk of one-pound lard is refrigerated, you must cut it into ½ cup sticks.

Plus, cold butter is what creates those irresistible flaky layers in the pie dough. As soon as the cold pockets of fat hit the oven, the water content in the butter begins to evaporate, creating a ...

Pie crust’s secret weapon is its fat content, which helps impart both flavor and delicate flakiness. This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness.

1 teaspoon kosher salt. 1/2 cup ice-cold water, plus more as needed. DIRECTIONS. In a large bowl, mix the flour, shortening and salt with a pastry blender until crumbly, and the bits of flour and ...

Plus, if you don’t love making pie crust, tuck this food-processor salted butter pie crust in your back pocket. Lemon meringue pie with shortbread crust (Maya Wilson / Alaska from Scratch) ...

Sprinkle butter into the food processor and pulse 3 to 4 times. The mixture should look crumbly, but not totally combined — about pea sized. Add vanilla extract.