This crust is consistently delicious and easy to roll. It’s great for double-crust pie, single crusts, and gallettes. The 1st video below shows the process for creating the pie crust dough, and the 2nd will show you how to roll out your dough. Scroll down for the written recipe. Enjoy, and happy Thanksgiving!
 

What You’ll Need: 

1 ½ cup all purpose flour

¾ cup pastry flour

2 tablespoons sugar

½ teaspoon salt

1/8 teaspoon baking powder

12 tablespoons salted butter, chilled

6 tablespoons leaf lard, chilled*

½ cup buttermilk

Steps:

1. In a large bowl, combine the flour, sugar, and salt. Add the butter and lard. Cut them in using your hands or a pastry blender. (I am a hands-on person, but I prefer a pastry blender or two knives to cut in butter and lard.) Blend it till the mixture resembles a coarse meal the size of peas.         

2. Add the buttermilk and mix until the mixture is just moistened, but not wet.         

3. Press the dough together and divide it in half. Wrap each piece in clear film and chill it for 1 hour.         

4. Roll out one half of the dough on a lightly floured surface, in a circle 3 inches larger than the pie pan you plan on using. Fit the round dough into the pie pan and either flute the edges by folding the excess down around the edges on a rim, or leave as is for a double crust pie.

5. For a top crust, roll out the second half the same size and shape and place it over the filling. Seal the edges; trim and flute the dough.

To pre-bake the pie shell:  

1. Prick the bottom of the crust with a fork to vent it. Use a piece of aluminum foil to cover the bottom and sides of the pastry, forming the same inside shape. Fill the inside with small dried beans. (These can be used over and over again.)

2. Bake it in a preheated oven at 400 degrees for 15 minutes. Remove the foil and beans, re prick the bottom crust, and continue baking until it is golden brown.

Yield: 2 nine-inch single crusts or 1 nine-inch double crust

Scones are very popular at Tate’s Bake Shop, and this one is my favorite.

I first learned how to make scones while I was studying in England. Traditionally, English scones are made with raisins, and they tend to be a bit dryer and less rich than their American counterparts.

Now if you’re like me and don’t use condiments with your scones, you’ll like the fact that this recipe calls for half-and-half instead of milk, which makes for a scone that’s tender enough to eat plain.

The chopped California apricots help keep the texture, too. I always use California apricots (though you don’t have to!), and for his recipe, I prefer them glacé so they keep their moisture.

What You’ll Need:

4 cups all-purpose flour

2 tablespoons baking powder

½ teaspoon salt

½ cup sugar

½ cup cold, salted butter, cut into 8 pieces

1 cup dried apricots (I always use California apricots and for this recipe I prefer glace)

½ cup crystallized ginger, chopped

1 ¾ cup half and half

1 egg

1 teaspoon sugar

Steps:

1. Preheat oven to 375 degrees. Grease two cookie sheets or line with parchment.

2. In a large bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender cut in the cold butter and blend the ingredients until the mixture is crumbly and the size of peas. Add the apricots and ginger and toss. Slowly pour in the half and half while mixing constantly. Mix the ingredients vigorously with a wooden spoon for 1 minute, or use a stand up mixer with a paddle attachment.

3. Roll the dough out on a lightly floured board to a thickness of 1 inch. Cut it with a 3 inch round cutter lightly dipped in flour. Place the scones on the prepared cookie sheets about 2 inches apart.

4. Make an egg wash by beating the egg and sugar together.  Brush the egg wash lightly on top of each scone.

5. Bake the scones for 25-30 minutes or until they are lightly golden in color.

Yield: 14 large scones

I always said these cookies tasted like crunchy butter. When I set out to make them years ago, even though this recipe uses only three ingredients, I tried over and over and over to make them just right. The first key point I learned is to be sure that you bake your shortbread enough. If it’s underbaked, it’ll taste doughy. Another key is salt. If you don’t use salted butter, definitely add salt to bring out the flavor of the butter and the sugar.

This dough can create several variations to suit your taste. Feel free to add whatever flavors appeal to you. I listed a few ideas to try below. These cookies freeze well, are not fussy and can be mailed easily.

Cookies can (and should) be eaten all day, but these are perfect for a simple dessert with fruit or with ice cream, or an afternoon tea with a little something sweet. Freeze them in a Ziploc bag to have on hand.

What You’ll Need:

3 cups all-purpose flour

¾ cup granulated sugar

1½ cups salted cold butter, cut into small pieces. (use a very high quality butter here)

Steps:

1. Preheat oven to 325° F.

2. Set aside a glass 13-inch by 9-inch pan, ungreased

3. In a large bowl, mix flour and sugar. 

4. Using a paddle attachment, add cold butter pieces and work them into the flour-sugar mixture until well combined.

5. Add variations if desired and mix till combined.

6. Press mixture evenly into pan.

7. Bake for 1 hour, or until golden brown in center and on edges.  Cut into squares while still warm or they will break when cooled.

Yield:  thirty-two 2-inch pieces

Variations:

Lemon Ginger Shortbread
Add 1 cup chopped crystallized ginger, 1 cup minced candied lemon peel or zest of one lemon and 2 tablespoons fresh lemon juice.
 
Lemon Poppy Seed Shortbread
Add 3 tablespoons poppy seeds and Zest of 2 lemons 

Brown Sugar Ginger Shortbread
Use dark brown sugar instead of white sugar and add 1 cup chopped crystallized ginger. (mini chips would be yummy too)

Chocolate Chip Shortbread
Add 1 cup mini chocolate chips

Pecan Shortbread
1 cup finely chopped toasted pecans

We sell this apple cake plain in the store year-round, which is really delicious on its own, and so versatile! Top it with a dollop of whipped cream, for example:

Or, you could even turn it into a small layer cake, iced with whatever icing you like. This cake can be baked into two 9-inch round cake pans and layered with fresh whipped cream & chopped pecans for a more festive occasion.

Get creative, and leave a comment with your results! Enjoy!

What You’ll Need:

2 ¼ cups sugar

2 teaspoons baking soda

1 ½ teaspoons cinnamon

1 ¼ teaspoons salt

3 large eggs

¾ cup vegetable oil

1 ½ teaspoons vanilla

8 cups apples, sliced into ½ inch thick slices (I prefer Granny Smith, but any apple will work fine), peeled and cored.

1 ½ cups walnuts, toasted and chopped (you don’t have to toast the nuts if you’re short on time)

3 cups all-purpose flour

Steps:

1. Preheat oven to 300 degrees.

2. Grease a 13 X 9 X 2-inch baking dish. Glass is best, but metal will work fine.

3. In a large bowl, mix in the sugar, baking soda, cinnamon and salt.

4. Mix in the eggs, oil and vanilla until the mixture is smooth.

5. Add the apples and walnuts, and stir until they are well coated.

6. Stir the flour into the mixture. It will seem difficult in the beginning, but it will mix in. The batter will be very thick.

7. Bake the cake for 1 hour and 45 minutes (yes, this is the correct time). Cool it completely in the baking dish. This cake keeps well and can be made the day before if you need to plan in advance.

Yield: 12 servings

I love this recipe. It’s different from the milk chocolate brownie I posted about a few months back, which I love too, but for different reasons. This recipe is for a Classic Fudge Brownie, and I love its simplicity (it’s great to bake with kids). But I also love how timeless it is. It’s one of the most perfect all-American desserts.

:)

These brownies are a wonderful canvas for a baker’s creativity, too – you can add walnuts or raisins. Add coconut or espresso powder. Add sea salt or caramel. Make them thin and use them for ice cream sandwiches. Use the recipe to make an ice cream cake. Bake in mini muffin tins and create little brownie bites.

And you can always eat these brownies plain, because they’re perfect just the way they are.

You can follow the directions as written, or just use one pot by adding all of your ingredients to the hot butter mixture and save time on clean-up. Enjoy!

What You’ll Need:

¾ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 cups semi sweet chocolate chips
1 teaspoon vanilla
1/3 cup salted butter
2/3 cup sugar
2 Tablespoons water
2 whole eggs
½ cup chopped walnuts (optional)

Steps:

1. Preheat oven to 325 degrees. Grease a 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting.

2. In a small bowl, stir together flour, baking soda and salt.

3. In a large bowl, combine chocolate and vanilla.

4. In a saucepan, combine butter, sugar and water. Bring this mixture to a boil. Pour hot mixture over chopped chocolate and stir till combined.

5. Add eggs one at a time, mix well after each addition.

6. Stir in flour mixture.

7. Pour into pan and spread evenly.

8. Bake for 30 minutes or until slightly firm to the touch. If you use a toothpick inserted into the center, there should be moist crumb attached. (If the toothpick comes out dry and clean, the brownies are overbaked.)

9. Cool. Brownies cut best after they’ve been refrigerated.

Yield: 16 small squares

 
When it comes to peaches, I’ll always choose one fresh from the tree. If you go to a local farm stand right now in Southampton and the surrounding area, you’ll see piles of fresh, local peaches, mostly grown by Jennifer Halsey at Whitecap Farm.

I remember the first crop she planted after she graduated from Cornell University and came back to town to work on her family’s farm.  Since then, Jennifer has created an abundant local industry with her peaches and apples. In season, I can never get enough. Whitecap Farm’s peaches are special to me, so I love using them in this recipe. 

This pie is one that I actually prefer the next day, or at least a few hours old, because the peach flavor seems to deepen when given some time. Enjoy!
 

What You’ll Need:

• Double 9-inch pie crust
• 1 egg white, beaten
• 8 cups fresh peaches (about 4 pounds) - peeled, pitted, and sliced
• 1/2 cup sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg

Directions:

1) Preheat the oven to 400 degrees.

2) Roll out 1 disk of pie dough to a 12 – to 13 – inch round. Transfer it to a deep-dish 9-inch glass pie pan. Brush the bottom with the beaten egg white to prevent the crust from becoming soggy.

3) Combine the peaches, sugar, flour, vanilla, cinnamon, ginger, and nutmeg in a large bowl. Toss the peaches till they are evenly coated.

4) Fill the pie pan with the peach mixture.

5) Roll out a second disk of pie dough 12 to 13 inches in diameter and place it on top of the peaches. Seal the edges, trim, and flute as desired.

6) Make 4 vents in the top crust with a knife. Place the pie on a cookie sheet to catch the drips.

7) Bake the pie for one hour or until the crust is golden and the fruit mixture is bubbling. Remove the pie pan to a wire rack and cool it. Serve the pie warm (or cold), but not hot.
 

Yield: One nine-inch pie.

My aunt Norma used to visit us from Fort Washington every year, and she’d bring us this delicious, traditional treat. It was always everyone’s favorite.I loved the blueberries and the brown sugar crumbs on top. This recipe is so simple, but so delicious. It brings back a lot of happy memories for me, which is why I wanted to share it with you.

This recipe is super basic, but it just bakes divine. There’s nothing super rich or ooey-gooey about it, and it’s not like yellow cake with blueberries. It’s more like a blueberry coffee cake with crumbs on top – crumbs that buckle when baked.

Watch the video at the top of the page and bake along with me! Enjoy!

What You’ll Need:

½ cup butter
¾ cup granulated sugar
1 egg
½ milk
2 teaspoons baking powder
½ teaspoon salt
2 cups all-purpose flour
2½ cups blueberries

For the topping:

1 cup firmly packed dark-brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter

Steps: 

Preheat oven to 375° F. Grease a 9-inch square pan.

In a large bowl, cream butter and sugar. Add egg, milk, baking powder, and salt. Mix well. Stir in flour 1 cup at a time. Fold in blueberries. Pour batter into prepared pan and set aside.

To make topping: Combine all ingredients in a medium-sized bowl. Mix with a pastry cutter or your hands until combined and crumbly. Sprinkle evenly on top of cake batter.

Bake for 45 to 50 minutes, or until cake tester inserted in the center comes out clean.
Yield: One square, 9-inch buckle

 These cookies remind me of when I was a little girl. So, just like my Blueberry Muffin recipe, you can find these colorful M&M cookies in my new book, Baking with Kids.

When I was little, my parents would take me to visit my aunt in Connecticut. She had a pantry – that I could actually walk into – with an amazing variety of candies, cereals and cookies. And sitting right at my eye-level, there was always a jar of these amazing cookies. I loved them so much, and when my sister and I get together now, we reminisce about them. We always had to wait until my aunt offered us a cookie, but as soon as she did, we would rush the pantry to get our hands on one of them.

I didn’t start baking these cookies until later in life, when I started teaching kids about baking. Kids love these cookies! In fact, my son Justin (who isn’t quite a kid anymore) is crazy about them. I make them big at Tate’s Bake Shop in Southampton – probably about 3-4 inches in diameter. The last time Justin came across them at the shop, he ate four! Definitely one of my most kid-approved recipes. Enjoy!

What You’ll Need:

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/2 cup salted butter, softened to room temperature
• 1 large egg
• 3/4 teaspoon vanilla
• 1 cup sugar-coated chocolate candies

Steps:

1. Preheat the oven to 375 degrees F. Grease two cookie sheets or line them with silicon baking mats.

2. In a medium-sized bowl, stir together the flour, baking soda, and salt.

3. In a large bowl, cream together the sugars and butter. Add the vanilla and egg. Mix until well blended. Stir in the flour mixture. Fold in half the candies.

4. Drop teaspoonfuls of the mixture 3 inches apart onto the prepared cookie sheets. They do spread out, so bake them in batches. Press the remaining candies into the tops of the cookies.

5. Bake for 12 to 15 minutes, until the cookies are golden brown. Remove the cookies from the oven and transfer to a wire rack to cool.

I’ve been making these classic muffins since I started selling baked goods in 1980. They’ve always been one of my most popular baked goods.  Kids really love them, too, which is why I included this recipe in my new cookbook, Baking with Kids.

 
 
Blueberry muffins are common, so when I started baking my own version, I wanted them to be the best ever. My idea of a great muffin is one that’s delicious on its own. No butter or any other add-ons necessary. This recipe strikes the perfect balance – these muffins are perfectly buttery and light, and you won’t need to add anything to them.

It’s blueberry season right now, and if you use fresh blueberries for this recipe, you’ll get a beautiful color contrast between the berry and the muffin. But of course, if you can’t get fresh blueberries, frozen ones will definitely work too. Have fun!

What You’ll Need:

• 3 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup salted butter, melted
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 2 cups blueberries, fresh or frozen

Steps:

1. Preheat the oven to 400 degrees Fahrenheit

2. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt

3. In a medium bowl, combine the melted butter, milk and eggs. Whisk the mixture until it is combined.

4. Combine the butter mixture with the dry ingredients and mix it lightly until moistened. Fold in the blueberries. Spoon the mixture evenly into the prepared muffin cups.

5. Bake them for 25 minutes or until a cake tester or a toothpick comes out clean when inserted into the center of one muffin. Carefully remove them to a wire rack to cool.

I was inspired by strawberry season this year, so I was really excited to put them to use in a scone. I first learned how to make scones as a student in England. Traditionally, English scones are made with raisins, and they’re less moist and rich than their American counterparts. This is because the English version is usually made with milk, and then eaten with condiments like clotted cream and jam.  Here in the States, we tend to eat on the run, so we like to eat scones as they are, without any condiments, which is why I use cream in this recipe.

What you’ll need:

2 cups all purpose flour
1/2 cup almond flour
1/4 cup plus 2 tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 cups quartered fresh strawberries, stemmed and washed
1 teaspoon vanilla
1 1/4 cup heavy cream (remove 1 Tablespoon for brushing on the tops)
1/4 cup raw sugar

Directions:

1. Preheat oven to 425 degrees. Line two sheet pans with parchment paper. Set aside.

2. In a large bowl, combine flour, almond flour, sugar, baking powder, and salt. Toss ingredients with a rubber spatula.

3. Add fresh strawberries and toss to coat evenly with flour mixture.

4. Combine 1 cup plus 3 tablespoons heavy cream with vanilla. Pour mixture evenly over flour mixture and mix until dough is evenly moist, trying not to crush the strawberries.

5. Using a 1/4-cup ice cream scoop or two large tablespoons, scoop out evenly onto prepared pans.

6. Brush the tops with remaining 1 tablespoon of cream and sprinkle raw sugar evenly over the tops.

7. Bake for 20 minutes or until lightly browned and slightly firm in the middle when pressed with your finger.

8. Remove from oven and cool on the sheet pans for 15 minutes before eating. The strawberries get too hot and can burn you if you try to eat them right from the oven.

Yield: Makes 12 scones.