When baking the most delectable dessert or savory treat, having a great base is vital. This often comes in the form of a flaky, buttery crust. From pies to pastries, the dough that is used for ...

Tart, creamy and wrapped in buttery puff pastry, this cherry-cheese strudel pie brings a unique flair to the dessert table.

Roll out the puff pastry on a lightly floured work surface to fit the size of a medium pie dish. Spoon the filling into the pie dish. Top with the puff pastry pressing and sealing down the edges ...

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray. Melt the butter in a large saucepan over ...

Puff pastry is essential. Even though the blood pudding pie at My Loup in Philadelphia ... “It’s made with a short crust,” he says. “Pithivier is an aesthetic,” adds Ron McKinlay.

If using a shop bought sweet crust pastry case ... by which time it will puff up round the edges but still feel slightly wobbly in the centre. Remove the pie from the oven and place the tin ...