Saveur

PERFECT THE FORMULA

Chef Dion-Lavallée dispenses with the traditional six layers of interior pastry, instead relying on chopped potato as a starchy, binding element. And while he uses separate doughs for the top and bottom layers,, or classic butter pie dough, for both. For ease of rolling and handling, and to minimize shrinkage, make the crust a day ahead and chill it overnight in the fridge. It should then be easy to roll—lightly floured as needed—after about 10 minutes on the counter.

You're reading a preview, sign up to read more.

More from Saveur

Saveur13 min readFood & Wine
Nothing Gold
IT APPEARED AT first that I had arrived in Macau by time machine. The hotel’s name, Morpheus, seemed picked to evoke either Greek mythology or The Matrix, but the exterior of the $1.1 billion building makes it clear the proprietors had chosen science
Saveur2 min readFood & Wine
Canada’s Brisket Whisperer
ON THE CORNER OF an otherwise indistinguishable big-box strip mall in Markham, a suburb of Toronto, you’ll see signs for a Jewish delicatessen. It’s a predominantly Chinese neighborhood, but Sumith Fernando, a Roman Catholic Sri Lankan immigrant, saw
Saveur13 min read
There and Back
Every meal at Milli begins with a complimentary chalupa. One of the cooks griddles a small, handmade corn tortilla atop a hot comal until it’s bronzed on both sides, then layers it with smoky red salsa and homemade queso fresco. It’s a humble gift—an