Truly Scrumptious Piecrust: The easiest, best piecrust you will ever make

The perfect piecrust is light and flaky and is good enough to practically eat by itself. If you've been searching for the perfect piecrust, look no further.

First, forget everything you think you know about making piecrust.

You don't need ice water.

You don't need fancy equipment.

You don't need to cut your butter up into little cubes before you use it, and you don't have to chill it.

Cookbook author and professional cook Barbara Mack teaches you the easy way to make tender, buttery, luscious piecrust with a minimum of fuss and in less than fifteen minutes. It is literally a no-fail recipe, and the illustrated instructions in this book will make you a pastry expert in no time.