Slab Pie Dough

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 […]

How to Keep Your Pie Dough from Cracking (when you roll it): Video Lesson

Pretty much every day of the week I get an email from someone – often a desperate someone – who is fed up with making pie dough. (Occasionally they’re fed up with me, too, but that’s another story.) The source of their anguish: their dough cracks and falls apart. And since I’m a guy – […]

Perfect Piecrust

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. […]

Peanut Graham Cracker Crumb Crust

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 […]

Good Basic Pie Dough

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 […]

How to Make Food Processor Pie Dough

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 […]