Saying it will make it so: I’m actually going to start keeping a list of which recipes I’ve made for this newsletter, because it was only after finishing making this pie that I realized I had already made this crust and written about it for you all, and much more successfully to boot.
Pie crusts...hit and miss with me. What I tend to do is double the recipe and divide with two big pieces and one smaller one. When I roll out, I have lots of tasty scraps for Rollies (cinnamon sugar rolled up, sliced and baked) and then I throw left overs hunk in freezer for a rough galette. I also sometimes use half lard, half butter.
Pie crusts...hit and miss with me. What I tend to do is double the recipe and divide with two big pieces and one smaller one. When I roll out, I have lots of tasty scraps for Rollies (cinnamon sugar rolled up, sliced and baked) and then I throw left overs hunk in freezer for a rough galette. I also sometimes use half lard, half butter.