The game plan is at hand

We like anything and everything tucked inside a short crust — that flaky, tender unleavened dough used to envelop sweet fruits, spicy meat and creamy fillings. The obsession likely began with the pastry classes mom took at the gas company. She'd come home to practice, making as many as a dozen pie crusts in a day. She progressed into a peerless crust-maker. Lucky for us.

By JeanMarie Brownson, Special to Tribune Newspapers

January 23, 2013