Pies: Difference between revisions
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=====I Was a Diehard Pie Person—Until I Made This Cobbler===== | =====I Was a Diehard Pie Person—Until I Made This Cobbler===== | ||
=====How to Make Perfect, Flaky Pie Crust Every Time===== | |||
[https://www.177milkstreet.com/2024/11/perfect-flaky-pie-crust-every-time by CLAIRE LOWER 18/11/24 MILK STREET] | |||
For years, pie crust has been my great culinary white whale. No matter which recipe I used, it slumped, fell apart when transferring to the pan or baked up flat and dense. I tried all sorts of tricks (like vodka), store-bought doughs—which, as a food writer, was embarrassing—and lots of mental gymnastics, subbing tart shells where I could and claiming I “liked cobbler more than pie anyway.” But there’s no substitute for a buttery, flaky pie crust, especially during the holidays. With the release of “Milk Street Bakes,” I knew it was time to finally master pie pastry. | |||
=====To Find the 3 Best Pie Pans, I Baked Dozens of Pie Crusts (and Whole Pies)===== | =====To Find the 3 Best Pie Pans, I Baked Dozens of Pie Crusts (and Whole Pies)===== | ||
[https://www.seriouseats.com/best-pie-pans-6752341 by GRACE KELLY 10/4/25 serious eats] | [https://www.seriouseats.com/best-pie-pans-6752341 by GRACE KELLY 10/4/25 serious eats] | ||
