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Never-Fail Pie Crust From the “Bentley Farm Cookbook” by Virginia Williams Bentley Yield: enough pastry for a 9-inch one-crust pie (double recipe for a 2-crust pie) Ingredients: 2 C. all-purpose flour 1 tsp. salt ½ C. vegetable oil ¼ C. cold […] Last week, I taught two baking classes: How to make pie from scratch with the theme: “New Twists on Thanksgiving Favorites.” I chose to make Pumpkin Pie and Pecan Pie because those are MY two favorite pies for Thanksgiving. Creating a new twist on Pecan Pie was easy: pecan pie always tastes better with chocolate […] |