This gluten-free pie crust is tender, flavorful, and versatile—perfect for both sweet pies and savory quiches. Made with a blend of potato starch, tapioca flour, millet flour, and almond meal, it bakes up with a delicate texture and nutty depth of flavor. Whether you’re making a holiday dessert or a comforting weeknight quiche, this crust...Read More
A French butter crust (or pâte brisée) is the secret to a pie that tastes as good as it looks. Made with plenty of cold butter, this dough bakes up tender, flaky, and full of rich flavor. Unlike some pie doughs, it’s easy to roll out and forgiving to handle, making it ideal for fruit...Read More
I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry is made from a simple crust, a layer of fruit, and edges folded roughly around the filling. As a classically trained pastry chef, it didn’t initially appeal to me. I’m convinced most pastry chefs (and chocolatiers,...Read More
Everyone enjoys a great piece of pie, especially at Thanksgiving, and it is easily one of America’s favorite desserts. However, the bane of most cooks is making the pie crust! While it’s easy and convenient to turn to store-bought, pre-rolled pie crust, nothing comes close to a homemade, buttery, flaky pie crust. If you’re a...Read More
“For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I’m glad to have persevered because a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn’t shrink even if baked only an hour after...Read More
Use this pie dough for chicken pot pies and other savory fillings. INGREDIENTS: 1 8-ounce brick cream cheese, at room temperature 1 cup butter, at room temperature 1/4 cup cream 1 teaspoon salt 2 2/3 cups all-purpose flour METHOD: In a food processor bowl, process the cream cheese and butter until light and fluffy. Add...Read More
INGREDIENTS: 3 cups all-purpose flour 1 cup solid shortening (Crisco), divided into 7 or 8 pieces 1/4 cup cold butter, cubed into small pieces 1 teaspoon salt 1 teaspoon sugar, if desired 4 tablespoons cold water 1 egg 1 teaspoon vinegar METHOD: Place flour, salt, and sugar (if used) in the processor bowl. Pulse once...Read More
