Add vinegar (or vodka) to ice water for an ultra-flaky crust. I mixed each dough using my go-to recipe (see below), incorporating each trick separately. After an hour in the cooler, I rolled them out, ...

1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces 2 1/2 Tablespoons very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Making a pie (and ...

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 ...

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

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 from ...