We all want our holiday pies to have the flakiest crust possible. But achieving that seems tricky even after you've followed every rule in the book, like using cold ingredients and not overworking the ...

We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...

A great pie starts with a great crust. One that is flaky, tender, golden brown, and just sturdy enough to hold the luscious filling. The secret is in the fat, and bakers have long debated whether ...

Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ...

Charlotte Rutledge is the former recipe testing and development manager for King Arthur Baking Company. She has worked in professional kitchens since she was a teenager. Good piecrust, most will agree ...