That's where store-bought puff pastry comes in. Find it in the frozen aisle of your grocery store, and use it to make a ...

From pie dough and puff pastry to pâte sucrée and pâte à choux, read on to learn the differences between the most common ...

Flaky pastry crusts are the most popular pie crusts in America. Conjure an image of a pumpkin pie, a lattice-topped apple pie or even one of those thick slab pies, and it’ll most certainly be wrapped ...

Note: This is one of pastry chef Rachel Swan's favorite offerings at her Minneapolis shop Pie & Mighty. "We don't make it often," she said, "but wow, it is just everything you'd want in a pie." The ...

Puff pastry is the ultimate shortcut to looking like a fancy baker without all the work. Those golden, flaky layers do most of the heavy lifting, turning simple ingredients into something that looks ...

Toss together the flour, salt and sugar in large bowl. Using a pastry blender, a fork or your hands, cut the fat (butter, shortening or lard) into the flour mix until you see pea-sized chunks of fat ...

This rich, buttery pastry crust perfectly fits Russell Cronkhite's baking dish of choice for quiche: an oval, 21/2-quart, 2-inch deep, ovenproof ceramic dish with a 10-cup capacity. The large size of ...