Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

How to Make a Double-Crust Piecrust

The ideal fruit pie has a tender, flaky crust. Here we show you exactly how to make the perfect pastry -- it's easier than you think.

Step 1: Cut in shortening

Following your piecrust recipe, use a pastry blender to cut the shortening into the flour mixture. Work mixture just until the pieces are the size of small peas. If you overwork the mixture, your pastry may not be flaky.

See Pastry for Double-Crust Pie recipe

Step 2: Moisten the flour mixture

  • Sprinkle ice-cold water, one tablespoon at a time, over part of the flour mixture.
  • Toss gently with a fork.
  • Push to one side of the bowl.
  • Repeat until all of the flour mixture is evenly moistened.

Step 3: Form dough into a ball

After all the flour is moistened, use your hands to gently press and form the dough into a ball. For a double-crust piecrust, divide the ball of dough in half.

Step 4: Roll out the dough

  • Flour the rolling surface just enough to keep the dough from sticking.
  • Use your hands to slightly flatten one ball of dough.
  • Roll slightly flattened dough with a floured rolling pin from the center out to the edges, all of the way around the circle.
  • Use light, even strokes to form a 12-inch circle with an even thickness. If dough sticks to rolling pin or work surface, sprinkle with additional flour.

Step 5: Prepare to transfer dough

For easy transfer to the pie plate, wrap the pastry circle around the rolling pin

Step 6: Transfer dough to pie plate

  • Holding the rolling pin over a 9-inch pie plate, unroll the pastry. Start at one side rather than in the middle.
  • Center the pastry so an equal amount is hanging over all sides.

Step 7: Fit the pastry into the pie plate

  • Gently ease the pastry into the pie plate without stretching it. (Stretching pastry causes it to shrink while baking.)
  • Lightly press the pastry over the bottom and sides of the pie plate.

Step 8: Transfer the pie filling

Transfer the pie filling to the pastry-lined pie plate. If you're making a fruit pie, such as Rosemary Apple Pie (recipe below), make sure you evenly distribute the fruit in the bottom crust.

Rosemary Apple Pie recipe

Step 9. Trim the pastry

Use a sharp knife to trim the pastry even with the rim of the pie plate. Trim after adding the filling so it doesn't pull the pastry down into the pie plate.

Step 10: Prepare top piecrust dough

Roll out the second ball of piecrust dough according to the directions in Step 4. Use a sharp knife to cut slits near the center of the top pastry to allow steam to escape during baking.

Step 11. Place top pastry on pie

Wrap the top pastry around the rolling pin and unroll onto the filled pie, being careful not to stretch the pastry.

Step 12. Trim the top pastry

Use kitchen scissors to trim the edge of the top pastry 1/2 inch beyond the rim of the pie plate.

Step 13. Fold the pastry edges together

Lift the bottom pastry edge away from the pie plate and fold the extra top pastry under it.

Step 14. Shape the piecrust edge and bake pie

For a traditional rope edge, pinch the pastry edge by pushing forward on a slant with your bent index finger and pulling back with your thumb. Bake and cool the pie according to the directions in your recipe.

Learn how to make special pie edges

See our favorite pie recipes

Get pastry chef Alan Carter's best tips for making ultratender pie pastry

close
close
close
close
close

Loading... Please wait...