Adding buttermilk to your piecrust instead of water results in well-balanced flavor, enhanced flakiness and tenderness, and rich golden color. If you’re worried about a tough piecrust, substituting 50 ...

This Pie Crust is buttery, flaky, delicious, and totally foolproof thanks to a secret ingredient that allows you to roll and ...

Christopher Kimball is the founder, editor and publisher of Cooks Illustrated and Cooks Country magazines. He popularized the concept of adding vodka to pie dough. Check out his recipe on the Good ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. INDIANAPOLIS — Becky Lane, aka Becky the ...

If you've ever baked a pie before, you may already know that the basic building blocks of most recipes are flour, sugar, ...

Good piecrust, most will agree, is nothing short of baking perfection. Flaky and tender, a properly made crust melts in your mouth but is still sturdy enough to support fillings from sliced apples to ...

Inspired by the flavors of a dirty martini, this savory quiche combines a creamy egg filling with Fontina, Gorgonzola Dolce, and Castelvetrano olives soaked in a mix of gin and vermouth, all inside a ...