This versatile (and nearly foolproof) no-roll pie dough sits somewhere between a shortbread cookie and a traditional crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.

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 ...

Compared to cakes and cookies, making a pie can give even experienced bakers anxiety. It’s not the filling that’s tricky, it’s the crust. The simplest single-layer crust requires a bit of know-how and ...

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 ...

From left, three pies made with buttery, crisp shortcut pie crust: hazelnut, pear and cardamom tart; walnut and molasses pie; and a British bakewell tart with cranberry sauce. Once the chef Clare de ...

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 ...