 There are a lot of mediocre pie crust recipes out there, and most of them have one of two common shortcomings. Either the crust is not tender, or the crust does not have the desired, flaky texture. There are a variety of methods to address these issues, but most of these techniques are bit of a catch-22. Flakiness can be obtained by using lard as some or all of the fat in the . . . → Read More: Pie Dough Made With Vodka  I’m not sure how many different carrot cake recipes I’ve tried or modified over the years. I never really kept track. But no matter the recipe, there was always something missing, until eventually I came across a recipe that was almost perfect. . . . → Read More: Dave’s Carrot Cake  Elisa and I usually share pie making duty–Elisa makes the fillings, and I make the crusts. So I’m including a crust recipe and a filling recipe here. Before I start listing ingredients, first a word about lard. Lard was commonly used as an ingredients in pie crusts up until the second half of the twentieth century, when health concerns drove people to substitute other kinds of fat, such as vegetable oil, margarine, vegetable . . . → Read More: Dave & Elisa’s Apple Cranberry Pie |
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