crust

  • The Crucial Step You’re Missing With Fruit Pie

    The Crucial Step You’re Missing With Fruit Pie

    A deep-dish, homemade fruit pie is a deal maker. It’s a great housewarming gift, an acceptable apology, and a good way to make friends. A hefty slice sporting a thick layer of cherry filling (or blueberry, depending on your fruit love language) can make anyone reconsider whether they’re actually “too full for dessert.”


  • The Fail-Proof Way to Lattice Your Pie Crust

    The Fail-Proof Way to Lattice Your Pie Crust

    After a holiday meal so gigantic that only stretchy pants will do, there remains one dish that everyone looks forward to: pie. There’s pumpkin pie and pecan pie but, oh, that fruit pie. Apple, Cherry, Blueberry, Cran-apple?! Nothing is more impressive than a sugar-studded, perfectly woven lattice crust, but you balk every time because, well…you’ve…


  • You Should Make A Pretzel Tart Crust

    As I have mentioned previously, I am a product baker, not a process baker. Folding, rolling, chilling and beating rarely offer any type of catharsis, and making pastry stresses me out. Because of this, I am always looking for easy but delicious tart crusts, and the pretzel crust is my new favourite.


  • Why You Should Pre-Smash Your Burgers

    Why You Should Pre-Smash Your Burgers

    It’s no secret why burger chains like Grilled, BL Burgers, and Lord Of The Fries are having such a moment. Their thin, moderately-sized burger patties show a deep and abiding understanding of what makes a good cheeseburger: a reasonable portion size, seamless integration with the bun and toppings, and of course lots and lots of…