Master Gordon Ramsay's secrets for perfect pastries, from achieving flawless crust edges to ensuring every bake is perfectly ...

Puff pastry is one of the most versatile ingredients in the kitchen. It works for both sweet and savory recipes, is loved by ...

Once made, the pastry has to be moulded while it’s still warm, before the fat sets and the pastry becomes flaky and dry. FAQs about BBC Food ...

Blind baking option 2: Heat your oven to 375°F, then place a second pie tin (aluminum works well for this “sandwich” method) ...

My recipe yields two individual crusts ... I have tried a variety of methods to make my pie crust — I have used a pastry cutter, two forks and even my fingertips to cut the butter into the ...

This tip really helps out in a pinch. Here's how to do the pinch test on your pie dough to make sure it's perfectly hydrated ...

Inspired by spanakopita, this flavorful quiche combines spinach, eggs, feta, and fresh herbs, all nestled in a crust made ...

The best pie crusts are buttery, tender and flaky — all possible by learning just a few simple tricks. The best flaky pastry is made with a vodka pie crust recipe. But why put vodka in pie crust?

5. Using a dough scraper, gather up the mixture into a pile. 6. Then, pound it with the rolling pin. 7. Repeat the process three or four times, just until the mixture looks dry and flaky.

Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. If making the pastry by hand, put the flour into a large bowl. Coarsely ...