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

We are edging toward Thanksgiving. Carefully. Warily. What else can happen? What else can go wrong? More importantly, when do ...

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

Every dessert table benefits from a little variety, and we’re here to tell you, there can be SO much more to Thanksgiving ...

The holiday baking season is upon us. The supermarkets have displays of the ingredients to prepare cakes, cookies and pies.

If you’re looking to augment your customary Thanksgiving menu, consider these six recipes from “When Southern Women Cook: History, Lore, and 300 Recipes." ...

Paul Miller, who owns the new Donatello’s Pizzeria off Lake Boulevard with his wife, Chelsea, says their restaurant offers ...

When handled correctly, an all-butter pie crust can achieve the same flakiness as any dough infused with lard or a shot of vodka.

From pumpkin to apple to pecan to pear, people expect to see a pie on the table after their Thanksgiving meal. If that’s not ...

It’s best to make the dough and refrigerate it overnight before using it. Should I blind bake the pie crust? I don’t usually blind bake my pie dough, but it’s not a bad idea when working with such a ...

(2 1/4 sticks) cold salted butter, cut into pieces ice water, plus more if necessary distilled white vinegar Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to two days or ...