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 ...

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 ...

INGREDIENTS. 3 cups whole wheat flour. 1 ... The rich custard and short dough crust make these pecan ... In the bowl of your food processor add the whole wheat flour, sugar, salt, and cold butter ...

A proportion of 3 parts butter to 2 parts shortening proved optimal for both flavor and texture, and a high-fat ratio of 2 parts flour to 1 part fat produced a workable, tender dough. 1-1/4 cups ...

Make the crust: Place the flour in a medium bowl. In a small saucepan or skillet, heat the butter over medium heat, swirling until the last solid piece is melted.

Bourbon Pecan Pie With No-Roll Crust. 2 hours, largely unattended. Serves 12. Ingredients No-roll Crust: 2 cups all-purpose flour; 1 teaspoon granulated or organic sugar ...

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.

By America’s Test Kitchen There is much to love about sweet, nutty pecan pie, but it’s easy for this simple dessert to turn out tooth achingly sugary and void of pecan flavor, with a cu… ...