Pie crust just may be one of life’s greatest pleasures, which is why we've worked long and hard to find the dough that yields flaky, tender perfection, whether it uses butter, shortening, or even olive oil. And when it comes to filling, we show no bias between custard, stone fruit, berries, apples, chocolate. Just give us a fork, a heavy helping of whipped cream, and maybe a napkin -- whatever the slice, pie is the most wonderful thing to ever grace a dessert (or breakfast) plate.
But why should culinary greatness be limited to the last course? A buttery crust is the perfect vessel for savory ingredients, too. There’s something rustic and honest about rolling out dough and filling it with roasted root vegetables, crumbly cheese, or salty sausage. Wholesome and elegant, savory pies are fancy enough to entertain with, yet simple enough to be part of your weeknight routine. Round out your meal with a green salad spiked with a tangy vinaigrette, then enjoy pie for dinner.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).