Want to bake a pie like a pro and get the best pie crust? Here is an industry secret that will help you get that crust flakey ...

Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar ...

A nice mix between sour raspberries and a smooth almond cream Line the pan with the pie crust and put in the fridge. Mix the ...

Once the pie ... almond extract and sugar. Mix well until light and fluffy. Add the eggs and mix until fully incorporated. This may take a minute or two to emulsify completely. Next, in goes the ...

This recipe results in the butteriest, flakiest crust, which is perfect for any kind of pie. In a medium deep mixing bowl, combine the flour, salt, and sugar. Add the butter, and cut into the flour ...

Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the ...