1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse butter on the processor until large flakes are ...

I have baker friends who claim they're either pie people or cake people. The cake people say they love working with batter, with the spongy moistness of baked layers and fluffy mounds of frosting.

Cody Long is a former video journalist and producer for the Los Angeles Times who focused on food video. Originally from San Diego, Long received his bachelor’s in art with an emphasis in photography ...

Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to.

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.