Pies, Tarts & Pastry

Pastry has a reputation for being fussy and unforgiving, and honestly, it’s not entirely undeserved. But here’s the thing: once you understand why pastry works the way it does, the mystery disappears. Cold butter, minimal handling, and a little patience are all that stand between you and a crust that actually shatters when you cut into it.

This collection covers everything from a foolproof all-butter pie crust to a quick rough puff pastry that delivers all the flaky layers without the full commitment of a classic puff. Master these foundations and every tart, pie, and pastry in this collection becomes approachable.

My Grandma’s All-Butter Pie Crust is the one everything else is built on. It’s simple, reliable, and worth learning by heart. My Blackberry Lime Tart with Edible Flowers is the showstopper you make when you want to genuinely stop someone in their tracks. And my 20-Minute Rough Puff Pastry is the technique that will make you wonder why you ever bought the frozen stuff.