(2 1/4 sticks) cold salted butter, cut into pieces ice water, plus more if necessary distilled white vinegar Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to two days or ...

Good piecrust, most will agree, is nothing short of baking perfection. Flaky and tender, a properly made crust melts in your ...

The sweetened condensed milk in this recipe gives the pie an unbelievably ... Plus, you’ll also learn how to make my go-to ...

Add the cold butter ... making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies.

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer ... If you’re looking for a pie crust that rivals a rich, all-butter homemade pie crust ...

We are edging toward Thanksgiving. Carefully. Warily. What else can happen? What else can go wrong? More importantly, when do ...

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 ...

This recipe results in the butteriest, flakiest crust, which is perfect for any kind of pie. In a medium deep mixing bowl, combine the flour, salt, and sugar. Add the butter, and cut into the flour ...

We then performed the same blind baking test with homemade, all-butter pie dough (using Erin McDowell’s Perfect Pie Crust recipe) to learn how evenly each dish could bake a more finicky ...

You won’t find an easier, more delicious recipe for your holiday ... My flawless homemade pie crust consists of pantry staples: All-purpose flour, butter, granulated sugar and cold water.

This pie is an all-day affair I started by chilling the brandy, butter, and shortening ... Once it was cold I started making the crust in the food processor per the recipe's instructions.