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tips how to make a lattice crust
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techniques
Weave your way to a classic lattice crust.
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techniques
Recipes
Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
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With less sugar and more salt than most other recipes, this buttery, toasted crumb crust is significantly nicer than anything store-bought.
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techniques
Ever thought you couldn't master a perfect pie crust? This slit crust technique is made for baking beginners and pros alike.
Recipes
This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.
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(4.35)
Recipes
Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.
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Easy
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The most delicious solution to summer squash fatigue.
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Articles
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Cooking
Weave your way to a classic lattice crust.
Christina Chaey
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
techniques
'Cause there is no such thing as a good pie without a good crust
Bon Appétit
techniques
How to make a crust that's stress-free--no rolling pin required
Janet McCracken
techniques
Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.
Bon Appétit
test-kitchen
Easy does it
Hunter Lewis
Videos
(184)
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Learn how to make Free-form Strawberry Lime Tart with Graham Crust!
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When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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How to make a cheesesteak.
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How to make a classic shrimp scampi.
Get the recipe: Shrimp Scampi
Get the recipe: Shrimp Scampi