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

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It can seem daunting at first, but with a couple of practises you’ll be a pro at making pastry for tarts and pies. The notes of this recipe said ... water to bind the dough together, starting ...

If you haven’t discovered the joy of making pâte à choux yet, let me introduce you to your new holiday best friend. This ...

Requirement: A pastry chef needs to be open-minded, patient and creative. You also need to be interested in arts and read magazines regularly to get inspiration to create and new desserts.

American” like a golden brown, perfectly flaky, double-crust apple pie. In fact, even though I enjoy all kinds of desserts, I ...

Claire Saffitz shared her recipe for a graham cracker pie crust, and there is one very distinct addition that really makes ...

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

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain ... been a long time since she cooked from a recipe, but part of the appeal of Roxanne ...

The lavender flan filling is paired with an unusual crust, a Mexican version of the French pâte sucrée. “It’s as pretty as it is flavorful,” he writes. A day before you want to make the ...