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 ...

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 ...

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 ...

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 ...

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 ...

Fresh mixed berries make the ultimate filling for summer pie. The secret is to pre-cook the blackberries. Pie is made in stages, and you can do a lot of it in advance, which makes the process more ...

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 ...