I wanted to put together a few words on the use of butter in baking: why it’s better than margarine, how it can actually be good for you, what kinds to use, how to store it, and how to bake with it. It seems that a few words have turned into many, and despite a temptation to edit it down, I’ve been indulgent and left it all on the page for you to absorb because, hey, it’s butter, one of the cornerstone ingredients of baking.

This pie crust recipe can be used for both sweet and savory pies, with a little sugar added to the pastry for sweet or dessert pies or tarts — this adds a little extra flavor and helps the crust brown. Keep at least a couple batches on hand in the freezer for the inevitable pie emergency.