Tag Archives: pie dough

Other people’s recipes: Rosetta Costantino’s Pasta frolla

This is the first in a series of three posts exploring the tart shown on the front cover of Rosetta Costantino’s Southern Italian Desserts (Ten Speed Press, 2013): I’ll start with the pastry itself — a standard Italian short-crust pastry … Continue reading

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Tutorial: From pie dough to pie crust

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In the previous installment (“Tutorial: Making Joanne Chang’s Pâte Brisée“), I covered making an egg-enriched pie dough using a recipe from Joanne Chang’s cookbook Flour, too (“Corey’s Homemade Chicken Potpie”, pp. 194–197). When last we left the scene of the … Continue reading

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Tutorial: Making Joanne Chang’s Pâte Brisée

This gallery contains 19 photos.

A lot of the people I’ve spoken to over the past few months of pie-baking have expressed to me that they think making pastry is “too hard”, “too fussy”, or “too much work”. I aim to demonstrate that none of … Continue reading

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