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 ...

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 For the pecan pie: 1/2 recipe ...

Use this versatile all-butter pie dough recipe for all kinds of baking projects, including tarts, pies, quiches, and turnovers. It comes together in a food processor — take care not to overwork ...

Cook This: 3 sweet recipes from Crust, including chocolate, bourbon and pecan butter tarts For a decadent finish to a Thanksgiving spread, make chocolate, bourbon and pecan butter tarts, ginger ...

When Peggy Raddatz submitted her “Pecan Bourbon Pie with Boozy Crust and Maple Whipped Topping,” the ultra-descriptive title led to a logical question: What does she mean by “boozy crust”?

Two tender pecan-studded cookies sandwich a thick layer of butter pecan ice cream, which is then rolled in toasted pecans. It’s better than anything you can pick up at the grocery store.

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.

Place flour, salt and sugar into a food processor and pulse to combine. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like coarse meal.

With minimal ingredients, the riff on a traditional Thanksgiving pie boasts decadent layers with pie crust, honey oatmeal pecan cookies, pie filling and pecans. Pecan pie bars ...