Slab pies – like our Peach Blueberry Slab Pie – aren’t only fun to make; they feed a dozen or more, whereas your average 9-inch round pie feeds about eight. The catch? You’ll need more dough to make the shell for your slab pie pan, namely a 15-inch by 10-inch by 1-inch tall jelly roll […]

So You’re Looking for the Perfect Piecrust. You’ve Come to The Right Place. If you click on the Table of Contents tab at the top of this site, you’ll find any number of good and reliable pie dough recipes. These include several with whole grains, some with varying ratios of butter to Crisco, and others. […]

Here’s how you make a graham cracker crust using peanuts, my crust of choice for a number of creamy pies, notably the Creamy Peanut Butter Cup Pie. There are several key steps to making a memorable crumb crust like this, starting with the consistency of the actual crumbs. In order to handle the crumbs with […]

There are a lot of ways to make pie dough – here’s a good, basic one you’ll find yourself coming back to again and again. Like many of the pie pastries I make, this one uses a combination of solid vegetable shortening for flakiness, and butter for flavor. Combining them in roughly equally proportion seems […]

If you’ve been following my articles and cookbooks for the past, oh, 30 years or so, you’ve probably heard me say about a bazillion times how easy and expeditious it is to make food processor pastry. It can also be downright dangerous if you don’t pay attention to what you’re doing, as I clearly was not […]