By using pastry flour, you can get a more tender crust more easily. The next ingredient in your pie crust is fat. As the crust bakes, the fat melts away, giving the crust that flaky goodness. Butter ...

There’s something about making homemade pie crust that intimidates most people. I’ll admit–the store bought ones are tasty. They are so convenient, so I understand the draw. But when it comes to ...

A Biscoff cookie crust lends notes of caramel and brown sugar to the pie, while bright lemon zest and the light tang of mascarpone cheese balance the sweetness. The topping, a mixture of heavy cream ...

Once cooled, frost cake with cream cheese buttercream frosting. 2 cups Crisco or any brand all-vegetable solid shortening (Note: half butter and half Crisco makes a great tasting frosting!) ...

The meal will end with apple pie served ... pieces Begin with the crust. In a bowl, sift together the flour and the salt (if you are using the latter). Place 1/3 cup of this mixture in a small bowl, ...