Rolling is also faster - a few quick rolls and the dough is ready to use - which means that the dough (and butter in it) stays cold. Get the recipe: Flaky Pie Crust The "Beautiful" $3 Flower ...

But why put vodka in pie crust? Learn the secret to perfect pie crust without a food processor. The secret to a memorable pie crust is to build a dough resulting in lots of light, flaky layers ...

A true British invention, the banoffee pie ... the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor.

Pie crust must be completely cooled before you can fill with filling. Melt chocolate until completely smooth, then add Red Hot Roasters espresso. Set aside. In a mixer, beat your butter until ...