“I’m not an accomplished baker but these bars make me look like I know what I’m doing,” one fan admits.

I think I’ve got the perfect pie crust down pat. Even if being a pastry chef weren’t my chosen profession, I would have spent years working on the formula — because my husband (also a chef) loves pie.

This versatile (and nearly foolproof) no-roll pie dough sits somewhere between a shortbread cookie and a traditional crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.

1. In a bowl, whisk together the spelt and teff flours, sugar, five-spice powder, and salt. 2. Add the butter slices and toss lightly to coat them with the dry ingredients. 3. T urn out the mixture ...