No matter what goes in the middle, pie for dessert is a classic ending to a classic meal. Here are a few tips for tackling the crust. 1. Cold, cold heart: When making crust, make sure butter and ...

Speed! Work quickly, keep the dough and ingredients cold and refrigerate the dough between each step. I often freeze my ...

Apple pie deserves a perfect crust. You want it to be light and flaky with a buttery flavor. This can be hard to accomplish, so we spoke with Meghan Brophy, the Executive Pastry Chef at Pastis ...

"This will give it a nice, moist flavor." Adding too much butter might oversaturate the pie and lead to a soggy crust, so start with a tablespoon or two, and add more if necessary. Sprinkle on ...

"And flavorful, which you never get with poached salmon." On the best pie crust ever: Kimball recommends substituting vodka for half of the water used in your recipe. "You end up using more total ...

tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust? Learn the secret to perfect pie ...

Using a pastry blender, a big serving fork or the tips of your fingers ... Set aside the scraps. Remove the pie plate. Gently fold the crust in half, then gently into quarters.