Pie isn’t just a dessert; it’s a cultural phenomenon! It’s a meal in its own little container, a delicious Italian treat, the perfect finish to a meal. Pies for All Seasons takes pies to a new level in which the bounty of nature at the peak of perfection is celebrated in a delectable, flaky crust. Whether one is pining for a sweet berry pie, a savory meat pie, a pizza pie, or a variation such as a galette or calzone, Pies for All Seasons has a recipe to satiate the taste buds. Step-by-step instructions demystify the flakiest crusts, settles the question of which is better: butter, vegetable shortening or lard, and guides readers through edging techniques so crust edges can be finished with flair. A helpful list of the tools needed to get started guides pie neophytes. Organized by seasons, so the freshest ingredients are at hand: this tome of taste will include recipes for traditional pies (one- and two-crusted), galettes, turnovers/calzones, mini-pies, and more.
