When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

Pie crusts have a reputation for being tricky: too dry and they crack, too wet and they turn soggy, and… The post The Pastry ...

I’ve made many, many versions of pastry dough in my kitchen, but I found years ago that substituting gin for ice water delivers that irresistible flakiness that is so coveted. This particular crust I ...

Few things make people as nervous in the kitchen as making pastry dough. This is understandable because it’s easy to get wrong, and you can end up with something tough or soggy, instead of a light and ...

A couple of weeks ago, I was out on the road in Northern California, heading southeast from Sacramento on Highway 16 toward the foothills of the Sierra Nevada. It’s a beautiful drive, and on that ...