This vanilla-flavoured, custardy cream pie can be left as is, or be flavoured in the tasty ways suggested later in this post. Stay at the stove when making the filling. It requires constant stirring ...

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.

With a diverse array of sweet and savory pie recipes out there, you'll be hard-pressed to pick just one favorite. For those who love making a pie entirely from scratch, you know the fun -– and ...

I have baker friends who claim they're either pie people or cake people. The cake people say they love working with batter, with the spongy moistness of baked layers and fluffy mounds of frosting.

1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse button on the processor until large flakes are ...

For a single crust: 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup cold unsalted butter, cut into 1/4-inch pieces 1/4 cup cold vegetable shortening, cut into pieces 1/4 cup ...

1. Cut cold butter and shortening into small pieces, put on a plate in a single layer and place in freezer while preparing dry ingredients. 2. If making the dough by hand, sift together flours, sugar ...

This basic cream pie filling is a wonderful base for any pie. All by itself, it's a deliciously thick and creamy vanilla custard. We love the suggestions Sena gives for add-ins to adjust the flavors ...

From selecting the right type of chicken to ensuring the crust remains flaky, these expert tricks can make the difference ...

This letter is a hard one to write. We've been through a lot together. There have been more than 50 Thanksgiving dinners and more dollops of Cool Whip than I care to mention. It’s been fun, but now I ...