Lard was the canary in the coal mine of culinary correctness. Rendered pig fat was ubiquitous in human diets for centuries. It was used to fry everything from dough to chicken and was an essential ...

The best pies start with the best crusts. Learn how to make our best pie crust recipe using these step-by-step instructions ...

Dating back to the 17th century, there's an easy way to make a pie crust that can hold hearty ingredients like ground meat, ...

The perfect pie crust is flaky, tender, golden brown and with a delicate flavor that complements any paired filling. That combination of texture and flavor starts with the fat. Here are the ...

Here are five pie recipes, including apple, Key Lime and Peach Melba, to try from the Courier Journal's extensive recipe ...

Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

As an accomplished pastry chef, Victoria Dearmond is in an unenviable position when it comes to Thanksgiving. “My family hates pumpkin pie,” said the pastry chef for Underbelly Hospitality that ...

Every time I see a good cook buy a packaged pie crust I want to grab it from the grocery basket and shout “Never!” There are many tricks to just about guarantee a flaky pie crust. Pie crusts can be ...