I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe,...
Author: Chef John
Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies.
Author: The Purple Baker
This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard...
Author: Michelle LaVerdiere
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe,...
Author: Chef John
This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard...
Author: Michelle LaVerdiere
Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.
Author: Tricia Royals
Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.
Author: Tricia Royals
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe,...
Author: Chef John
Who says you need to stick with graham crackers for a delicious pie crust? I prefer the sweet and salty concoctions which makes this pie crust ideal.
Author: Tricia Royals
This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.
Author: Marie