But the times they are a changin'. "The main reason we use lard is because of the flakiness that it gives to our pie crust," Arnold Wilkerson, the owner of Little Pie Co. in New York City ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything ...

Of course, the butter and water should be ice-cold as well. Flour absorbs cold water more slowly than warm water, so the colder your ingredients are, the more tender your final baked pie crust ...

So what's the best pie crust you can buy? Is the more expensive one really better? Is shortening, butter or lard the way to go? We tried and tested out 13 different store-bought pie crusts so you ...

then you may be wondering which is better to use in your pie crusts — butter or lard, the latter of which is another type of fat. To settle the debate, Daily Meal spoke with an expert ...