
Chess pie: how to make the flakiest pastry
Chess pie was, in one sense, new to me when I started learning about it a few months ago. I’d never heard of this favourite of the American South until I came across it in a pie-centric cookery book. But in another sense, it’s extremely familiar – both to me and to anyone who’s ever eaten a pie or a tart before. Chess pie is a bit like an ur-pie, made with the most simple, most essential of pie ingredients. That’s possibly where its name comes from: the story goes that in the 1800s in Alabama, where nuts and other common pie fillings were expensive, a freed slave made a
