Making a great pie starts with the crust. Even though there ... Keep the flour fluffy. Use water. Use butter. Keep some butter structure in the mix. Par-bake the crust before adding filling.

The heat from your hands will start to warm the dough as you mix ... slowly than warm water, so the colder your ingredients are, the more tender your final baked pie crust will be.

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 ...

There are two things to keep in mind if you want to make a perfect pie crust. First, be sure to start with very cold ingredients. This includes butter, vegetable shortening and water in particular ...

Reduce heat to 375 degrees and bake until crust is golden brown and juices bubble, 60-75 minutes more. Transfer pie to wire rack to cool completely (about 3 hours) before serving Bring water ...

The overwhelming flavor of Water Pie is sweetness with a hint of vanilla. The cold custard-like consistency of the filling ...

PITTSBURGH — Pie crust looks like ... mixing or rolling process, the crust won’t be crisp and flaky. So always start with super-cold butter, and use ice water — one tablespoon at a time ...

After adding the suggested amount of water, I was left with a shaggy pile ... the crust and the filling—so the ease of using a pie crust mix is especially appealing. I’d rather make sure ...