Pie crust has a reputation for being difficult. It doesn’t have to be. This guide teaches you how pie pastry works, so you understand what the butter, flour, and water are doing and can make good decisions on your own, with any recipe. This ebook includes eight chapters on technique, a baker’s dozen of pie crust recipes with step-by-step photos, troubleshooting for when things go wrong, and printable reference charts. Written for bakers at every level.