Kimberly Quintal My Mom's Flaky Pie Crust has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and ...

For pie crust, a basic understanding of how protein works in your recipe is critical to get that perfectly flaky, fork-tender ... have a satisfying chew. In a pastry dough formula, though, too ...

It’s not the kind of salad that’s best eaten separately ... I recommend using store-bought puff pastry, but, if you want to make your own, any flaky pastry or pie dough works well.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry ... With its flaky crème fraîche crust and ...

After the sixth fold, shape the dough into a rough rectangle about 1-inch thick. Wrap it in plastic wrap and freeze it for at least 30 minutes. Freezing the dough ensures that the butter solidifies, ...