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 from ...

For the flaky pie crust: 2 1/4 cups flour ; 2 teaspoons sugar ; 1 teaspoon salt ; 2 sticks very cold butter, cut into chunks ; 6 tablespoons ice water, plus more if necessary ...

Ree Drummond is a big fan of using chopped pecans for her classic pecan pie. You can use either. Pecan halves make a beautiful presentation, but you can also chop them up if you prefer. Just be sure ...

2-½ cups pecan halves (I leave whole) Directions: In a small pan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and golden brown, 3 to 5 ...

For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.

Butter an 8-inch-square baking pan and line with parchment. Make the crust: Combine the AP flour, rice flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse once or twice ...

Add butter; pulse until butter forms pea-size pieces, about 10 times. With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds. (Do not ...

Preheat oven to 350 F. Roll out pie dough into pie plate and refrigerate. In a large mixing bowl, combine light brown sugar, melted butter, salt, eggs, light corn syrup and bourbon, and mix until ...

Use this all-butter pie crust for any recipe that calls for a tender, flaky crust. The simple dough is made with just butter, flour, salt, vinegar, and water.