Aside from giving us dozens of mouth-wateringly yummy recipes for county fair winners from all over the country, Robbins examines the merits and faults of different types of pie crusts from those made with lard to those made with vegetable shortening or oil or even pure butter. The knowledge she has gleaned from the experienced pie bakers profiled herein is invaluable and will help every pie-maker from the novice to the professional.
