These fancy mini tourtières are perfect for the wintry, rainy, blustery weather we’re still having. Don’t be misled by their name or elaborate appearance, they’re essentially meat pies with a savory filling encased in buttery, flaky pie dough. The tourtière is a French-Canadian dish, and gets its name from the French tourte (incidentally, here’s a […]...
{Sweet San Francisco}: Best Pies in SF (and a bit beyond)
Although the Bay Area has been enjoying a renaissance of fancy pastry classics like croissants, macarons, and kouign amann, it also has a soft spot for the simpler sweets, like pie. Pie San Francisco style usually means handcrafted with the the best, locally sourced ingredients, original takes on traditional flavors, and, of course, a […]...
{Giveaway} My Pie in Pieography
I’m excited to announce the release of Pieography: Where Pie Meets Biography by WWC Press. As the title implies, it’s a collection of pie recipes both sweet and savory from 39 women who love food – myself included! I was approached by WWC to contribute a pie recipe and an essay that explored how this […]...
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. 
