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 ...

No matter how mouthwatering your fillings are, the beauty of a pie hinges largely on its crust. A good pie crust is buttery, ...

If you have ever feared making pie crust from scratch, you need to give this Hot Water Pie Crust a try ... but I substituted shortening. But which fat is best for pie dough?