We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...

The holiday season is here, so you're probably planning out which pies to make. If you're new to pie making, then you may be wondering which is better to use in your pie crusts — butter or lard, the ...

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 ...

Pie is one of those desserts that always seems to hit the spot, its buttery crust contrasting with sweet fillings ranging from bright raspberry to classic lemon meringue to irresistible banana pudding ...

Saying that everything old is new again may not be really true, but it's decidedly the case that traditions are there for a reason. Traditionally, the favored baking oil was lard, or rendered pork fat ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I used to dread making pies that involved ...

Pies are the perfect dessert for almost any occasion. With a nearly endless array of flavors and fillings you can create them with, they are incredibly versatile and offer a little something for ...

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We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...