But which fat is best for pie dough? Vegetable oil will produce a crumbly textured dough. Lard produces a crisp flaky crust.

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

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

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There are other green apple varieties out there like Pippin and Crispin. What kind of oil should I use in a pie crust? During the Great Depression home cooks began to use more vegetable oil and ...

This pie can be made in advance, cooled to room temperature and refrigerated for 24 hours before serving. You can also prepare the crust and filling and store them separately until ready to bake.

But I might just make an exception this year for Whole Foods’ new creation, boldly called “The Pie.” The hand-crimped all-butter crust features three layers: a cranberry compote, a spiced ...