pie crust

Chill Your Countertop Before Rolling Out Dough

Chill Your Countertop Before Rolling Out Dough

Making pastry in hotter environments means fighting an uphill battle against the laws of thermodynamics. Even when you’ve taken every possible precaution to keep your ingredients — and your tools — nice and cold, dough is still liable to melt the second it hits your counter.

For Better Pie Crust, Resort To Violence

For Better Pie Crust, Resort To Violence

Pie crust recipes that don’t list patience as an ingredient should be considered false advertising. Though I’m a deeply impatient person, I insist on making my own pie crust because my love for pie apparently outweighs my hate for waiting. Over the years, I’ve figured out how to produce flaky…