This crust is almost identical to our Classic Piecrust, which is featured in many of our sweet pies. However, this version swaps the sugar and citrus zests for dried sage (you can substitute fresh rosemary), which complements the fillings in our quiches and savory pies.
A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
I adore this pie, which I start making in June, when fresh strawberries come into season on the heels of May’s rhubarb. Early on in life, I discovered that cooking special things made both other people and me happy—and the fact that you took the time to do it (instead of just stopping off at […]