In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture until ...

Sarah Jordan is an award-winning chef from Dublin and now based in Chicago. Food & Wine named her one of the country’s Best New Pastry Chefs in 2013 for her bold, risk-taking style and signature use ...

Rolling out a flaky pie crust is a pain in the ass. It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure. Well, good news: You ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

If you aren’t blind-baking, the filling amount needs to match the pan size. I prefer a shallow pie plate almost always for ...

It’s all about the fat and how it blends with the dry ingredients. Editor’s note: Learn to Cook is a new weekly column designed to take the mystery out of cooking. Pie crust seems so simple, but yours ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...