Get the latest Flakey recipes from Group Recipes. http://www.grouprecipes.com/tag/flakey My Mother-In-Law was the pie maker, I've always had a difficult time with the crust breaking or not rolling out properly. This curst is so easy to work with and it's the addition of vodka that does it...no not in me, in the crust. This recipe comes from Cook's Illustrated' 2008 Nov/Dec Issue, only slightly reworded, and as they say "Vodka is essential to the texture of the crust and impart no flavor; do not substitute." http://www.grouprecipes.com/107012/my-favorite-pie-crust.html This is a Bette Hagman recipe:/but I added some tricks of my own.My first attempt at a GF crust with wonderful results,it's all about technique.Would be great for pot pies too! http://www.grouprecipes.com/100912/very-good-glutenfree-pie-crust.html These scones are so tasty and simple to make. The fruits and nuts are easily changeable. Try them with walnuts and dried cranberry with a little orange zest, or even fresh blueberries with some lemon zest. No need to pay Starbuck's prices when you can do it at home and with such ease. These could also be made very simply, with just some zest or lemon or orange. http://www.grouprecipes.com/100577/super-simple-scones.html Taking inspiration from my mom's favourite cookbook and our bible for fall baking - Apples, Peaches and Pears by Elizabeth Baird - I combined the title fruits in a simple whole-wheat pastry crust and baked it to golden perfection. It's the perfect treat for the end of Summer when peaches are in their prime, pears are just starting to emerge and even early apple crops are half decent. Without having to fiddle with a pie pan or a top crust, it's a snap to put together! http://www.grouprecipes.com/98691/apple-peach-and-pear-galette.html These biscuits are light, fluffy, raise up high, and are delicious with some butter and jam, or served with any gravy dish like Sausage Gravy or Chicken ala King. When I don’t have whipping cream on hand for the whipping cream biscuits, this is the next best thing! http://www.grouprecipes.com/92496/buttery-baking-powder-biscuits.html Another hit at this year's bake sale, a batch of vegan mini-pies with a naturally sweet, gooey apice-apple filling inside a spelt and flaxseed crust. Fall heaven! http://www.grouprecipes.com/78644/apple-tartlets.html This is the dough I use for making my own Danish. I make them every year for our annual political fundraiser. A dozen of these go for $30.00! http://www.grouprecipes.com/77693/danish-pastry-dough.html Chicken thighs are higher in iron than breasts, and without the skin they're still low in fat. The flavour in these pies is delicious, with the carmelized onions blending into a rich sauce. If you have the time, make your own pie shells - it's so much better than store-bought. http://www.grouprecipes.com/74449/chicken-thigh-pie.html When I was growing up I was fascinated by this dough, which the Armenian neighbor lady purchased at a special shop. She showed mama how to make it. It's typical of many Middle -Eastern syrup soaked pastries and is delcious! Kadayif dough is a shredded dough with a consistency of phyllo dough . Interesting enough, Bourma may be made from phyllo dough but this recipe made with the shredded dough and baked in caske pans is really more unique .We have this recipe for over 50 years! http://www.grouprecipes.com/72390/kadayif-bourma--middle-eastern-nut-rolls.html Every now and then I get the craving for a cinnamon bread and if you love that kind of bread as much I I do, you will love this. recipe which is an adaptation of one from the Bread Bible,a book written by Levy i brenenbaum http://www.grouprecipes.com/69314/cinnamon-raisin-bread.html