For a single-crust pie: 1 1/2 cups all-purpose flour> 1/2 teaspoon salt> 1/2 cup vegetable shortening> 3 to 4 tablespoons cold water> For a double-crust pie: 3 cups all-purpose flour> 1 teaspoon salt> ...

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 ...

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.

In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles coarse meal. Pour in the milk. Combine just until the ...

PITTSBURGH — Pie crust looks like it should be the easy part of making a homemade pie. All you need to create a flaky foundation for your favorite filling is a handful of basic ingredients most home ...

• 1 rolled out basic pie dough round • 1 1/3 cups granulated sugar • 1/2 cup unsalted butter, melted• 1/8 teaspoon salt • 3 large eggs • 1/4 to 1/3 cup unbleached all-purpose flour • 1/3 cup ...

Makes 1 (9-inch) pie. Recipe from “Sweet Home Café Cookbook: A Celebration of African American Cooking” by National Museum of African American History and Culture. “If it is Thanksgiving in an African ...

On a lightly floured surface, roll pie dough into a 12” circle (between ¼” and ⅛” thick). Drape over a 9” pie dish and gently press to fit (don’t stretch), then trim crust to ½” beyond rim of dish ...