flaky layers. If you were to start with softened butter or, worse, melted butter, if you'd be left with a hard, more dense ...

Rolling is also faster - a few quick rolls and the dough is ready to use - which means that the dough (and butter in it) ...

Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished pie. 1 ... Add the butter and pulse just until the butter is reduced to small ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything ...

This ultra-flaky All-Butter Pie Crust recipe and is relatively easy to master — and requires only a handful of pantry staples. Pie season is in full swing and this week Sarah shares a sweet and ...

Add the cold butter and ... approximately 2 inches larger than your pie plate. To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can ...

Note: This recipe makes enough pastry for a double-crust pie or for 12-16 small tartlets. 1 cup (2 sticks) cold unsalted butter 2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon kosher salt 3-5 ...