派學校

The revised edition's new photos are what sold me — you can actually see how flaky the crust is supposed to look at each step. Her troubleshooting section on soggy bottoms saved my last two attempts.

I've made three pies from this book already and the all-butter crust finally came out flaky instead of crumbly. The witty tone keeps the instructions from feeling like a lecture, which matters when you're elbow-deep in dough.

The revised edition has a whole chapter on blind baking that finally fixed my soggy bottoms. Lebo's instructions are funny and easy to follow, and I've made the all-butter crust three times now.