Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

This has been my go-to homemade pie crust recipe for over 25 years. I've used it to make hundreds of pies of every variety ...

3. Stick With Big Flakes of Butter It takes big chunks of butter to create big, flaky layers in a pie crust, so check that concept of "mealy, pea-sized bits" at the dough-or. I start with butter ...

Preheat the oven to 400˚F. Roll out the pie dough and place it in a pie plate. Decorate the edges as desired. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes ...

However, the meal isn’t complete without desserts like pumpkin or pecan pie. If you want to achieve a light and flaky crust for your holiday menu, All Recipes suggests a secret ingredient you ...

Continue rolling until the dough is 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 ...

The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?