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This hefty, absolutely unbelievable crust is what we all grew up on. We love it! This pie crust is thick and tastes almost like shortbread.

Author Janet Fletcher's note from cookbook Yogurt: I like to serve this panna cotta parfait style, from clear glasses, with the ruby-red fruit puree on the bottom.

The recipe is adapted from one given to Cookbook Author Janet Fletcher by Bill Corbett, former executive pastry chef for the Absinthe Group in San Francisco.

This classic German streusel is like the best part of a coffee cake in tart-shape form. Swap out the poppy seed filling for your favorite fresh fruit, chopped, tossed with a little sugar, and cooked until softened.