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 ...

We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I used to dread making pies that involved ...

Remember PI from math class? That's right, the neverending number (3.14159265359…) is celebrated every March 14 (that's 3.14 ...

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

A good pie dough recipe is something that every home cook should have in their collection. This all-butter pie dough recipe will help you make double-crusted pies, tarts and galettes that come out ...

Sign up to get a taste of Los Angeles — and the world — in your own home and in your inbox every Friday When it comes to the fat in pie dough, there are no kings ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...