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 ...

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 ...

The recipes may differ in the types of syrup (corn syrup, cane syrup, etc), sugar, and additional stir-ins ( bourbon and ...

The allure of a homemade fruit pie is real: Just imagine a bubbling double-crusted blueberry number cooling by a breezy window. But the prospect of rolling dough on a steamy day can send even ...

For crust: Mix everything together in a small bowl, then press into a pie pan. (Tip: Use the bottom of a glass jar to tamp down the crust at the edges so it’s not too thick.) Bake at 375 degrees 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 ...