Preheat the oven to 350°F. Combine the flour, butter, and salt in a food processor. Using an on and off motion, process until the mixture looks like cornmeal. Add the egg; process just until the dough ...

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...

For a single crust: 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup cold unsalted butter, cut into 1/4-inch pieces 1/4 cup cold vegetable shortening, cut into pieces 1/4 cup ...

The key to any good pie starts with the dough. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Basic pie dough contains few ...

I have baker friends who claim they're either pie people or cake people. The cake people say they love working with batter, with the spongy moistness of baked layers and fluffy mounds of frosting.