A Note on Amounts

The recipes included here make about 1½ pounds, which is more than is absolutely necessary for a standard-size pie or tart. The reason for the extra is to provide you with plenty of dough to cover the sides of the pie or tart pan and form the border, even if your dough cracks around the edges when you roll it out. If you’re an experienced baker, feel free to cut the dough recipes by one-third. If you’re dividing eggs, remember that a large egg is 4 tablespoons.