Above all, your choice of fat can make or break your pie crust. Pastry chefs and home bakers have long debated whether shortening (like Crisco), butter, lard or a combination is the best choice, and ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary ...

To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your ...

Not so fast! Maybe you're dreaming of a tart instead. If there was a family tree of pastry, pies and tarts (much like pies versus cobblers) would be on the same delicious branch. Both start out ...

Sweet cherries mingle with tart raspberries and plump blueberries for this lovely lattice-topped pie from Chicago pastry chef Paula Haney. Paula Haney made pastries at acclaimed Chicago ...

For the sweet ginger pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs. Mix the egg yolk into ...

Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes or in the freezer for 15 minutes.

Combine flour, baking powder, salt, sugar and cocoa. Mix well. Cut into Crisco with a pastry blender to texture of coarse meal. Refrigerate in an air-tight container until ready to make brownies.