The Pie and Pastry Bible
Tags: all butter crust
Recipe Review
Zosia from Toronto, ON
This was the first recipe I made from this book and it’s one that I keep going back to regardless of others I try. It’s an all butter crust that’s both tender and flaky and though I prefer to make it in the food processor, it’s just as easily made by hand.
Excellent for both sweet and savoury baking, I’ve used it to make several pies and tarts from this and other books; I used it most recently for this pear tart.
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