Crepes, Savory & Sweet
You can make so many wonderful things with crepes, including what is to my mind the absolute best dessert ever created — the justly famed Crepes Suzette.
Basic Doughs & Batters
Foolproof Pie Crust
I find that most pie crusts end up producing too little dough to complete a pie with a full top crust (or to do so without a lot of pinching and patching). Since pie dough freezes beautifully and is great to have on hand, I’d rather make more than I need to save the remainder. Pies are tricky enough without making thing difficult for yourself. The chilling of the fats and the water are crucial here, as is the chilling of the dough after you make it. This recipe produces a rather soft dough, but it gives me a beautiful finished pie every time.
Foolproof Single-Crust Pie Dough
This is a recipe that replaces part of the water with vodka, so that less gluten is activated.
Pâte à Choux, Savory & Sweet
This dough is used to make cream puffs, profiteroles, éclairs, and any number of other preparations — it’s a great basic French pastry to master.
Pâte Brisée
This is a French-style tart crust — not flaky or shattering like we’d expect from an American-style pie crust, but buttery and sturdy, with a shortbread-like texture. It’s perfect for a quiche or other savory tart.
Semolina Pasta Dough
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Tart Shell
This is a French-style tart crust for a dessert tart. The egg glaze helps the bottom of the crust remain crisp under a wet filling.