Recipes and Stories

23 November 2014 Mastering Thanksgiving IV—The Pastry Cook

November 23, 2014

Tags: Thanksgiving 2014, Thanksgiving Dinner, Pastry, Pie Crust, Classic American Cooking, Classic Southern Cooking, Classic French Pastry

More than half the battle in perfecting the Thanksgiving pies, whether they are sweet potato (shown here), pumpkin or pecan, is a flaky, made-from-scratch pastry
Never mind the arguments over whether the pie should be pumpkin, sweet potato, pecan or not pie at all, but cheesecake: the easiest way to deal with whatever you’ve planned for the grand finale is to sweet talk someone else into doing it. However, if you’ve not done that (or you’re the person who got sweet-talked), and are contemplating a ready-made pastry, know that the difference between a memorable pie and a merely good one is the crust. (more…)