Today, pre-Thanksgiving hysteria moves from the bird to the dessert. In The Times, Melissa Clark obsessively tests pie crust methods to conclude, at least for now, that a little duck fat makes the ...

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 ...

At the dawn of the 20th century, observant Jewish women made pie crusts and other pastries using rendered chicken fat as shortening! They actually fried chicken skins until yellow fat oozed into the ...

Getting your Trinity Audio player ready... Making pie crust isn’t hard, but it can be daunting. I can help. I come from a long line of pie ladies, and we’ve made thousands of crusts, both flaky and ...