You don’t need to be a French pastry chef to pull this off! My easy gluten-free tart crust recipe is crisp, lightly sweet, ...

A flaky crust is also ideal if you’re making a double-crust or lattice-topped pie. I don’t love cold pies in flaky crusts, ...

1 cup (240 ml) heavy cream. 1 vanilla bean, slit in half lengthwise and seeds scraped. 4 egg yolks. 2 whole eggs. 1/4 cup (50 g) granulated sugar. For the masa sucrée dough: ...

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There’s no need to cut-in butter, rest your dough, or roll it out, this method is basically two main steps. Mix the dry ingredients in a large bowl, and whisk the oil and water together in a ...

3 tbsp. all-purpose flour, plus more for work surface 3 lbs. crisp red apples such as Rome, Braeburn, and Gala 2 tbsp. freshly squeezed lemon juice ¼ cup granulated sugar 1 tsp. ground cinnamon ...

A good result with this method requires extra-cold dough, made with any short-crust or pâte sucrée recipe. (I double my recipe and freeze half so I have an excuse to make pie another day.) ...

A flaky crust is also ideal if you’re making a double-crust or lattice-topped pie. I don’t love cold pies in flaky crusts, however. When the butter in a flaky crust gets too cold, it can mute ...

Pour filling into pie crust (Chef Bec does not prebake her shells) and place on a rimmed baking sheet. Bake in 350-degree oven until center is still wobbly, around 45 to 60 minutes. Transfer plate ...