When baking the most delectable dessert or savory treat, having a great base is vital. This often comes in the form of a flaky, buttery crust. From pies to pastries, the dough that is used for ...

This is a saucy cobbler covered in a buttery pie crust. The filling is a mix of blackberries, blueberries, raspberries, ...

1. In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder, and salt. 2. Add the butter slices and toss lightly to coat them with the dry ingredients. 3. T urn out the ...

Roll out the puff pastry on a lightly floured work surface to fit the size of a medium pie dish. Spoon the filling into the pie dish. Top with the puff pastry pressing and sealing down the edges ...

Puff pastry is essential. Even though the blood pudding pie at My Loup in Philadelphia ... “It’s made with a short crust,” he says. “Pithivier is an aesthetic,” adds Ron McKinlay.

The pie mixture is very versatile and you can make it in advance. As a variation, you could replace the potato topping with shop-bought puff pastry. This dish pairs well with an English pale ale.