I think we can all ... Pillsbury opts for hydrogenated lard. “Hydrogenated lard typically has a higher melting point than butter,” food editor Jesse Szewczyk says, “so when you make pie ...

Ready to get baking ... Count yourself lucky if you get this one into the pie pan at all -- or better yet, skip this crust ...

If you don't want to go through the hassle of making fresh pie dough every time, just make a big batch and freeze it. But ...

How can I stop my pie crust collapsing? Every time I make a pie crust using shortcrust pastry, it falls in. This happens despite the use of a pie chimney. Is there any thing I can do? My recipe is ...

The contest challenges contestants to create savory and sweet creations — entrees to snacks — using Pillsbury products like the Minneapolis company’s Grands! biscuits and pie crusts.

In my opinion, the chocolate chips did have more flavor than those in the Pillsbury mixture, though. The log of ready-to-bake cookie dough meant all I needed to do was slice off a circle and put ...

Most pie crusts collapse because the pastry is too soft or the oven temperature too low, so that the crust melts rather than cooks. The first trick I would try is to check that your fruit is piled ...