pie crusts made with butter tend to show better browning than pie crusts baked with shortening. For the best butter-based ...

Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether ...

That’s it. That’s all you need for pie perfection. Butter is more flavorful and shortening makes for a flakier crust; a combination of the two offers the best of both worlds. It’s how you ...

The less you mix the mixture, the flakier the crust will be. The foundation of a pie is as important as the filling. There are only four ingredients, so it's an easy task. Measure shortening ...

I started by chilling the brandy, butter, and shortening for the pie crust in the fridge for an hour. Once it was cold I started making the crust in the food processor per the recipe's instructions.

Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and ...