RecipeMuncher

People who are too intimidated to make pie will tell you that their Achilles’ heel is the crust.  I confess that I too have uttered my fair share of French words in the process of making pies in the past–but no more. This recipe will make a pro out of you.  It requires very little in terms of effort: no rolling, no chilling.  All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perf (...)