I fancy myself a competent, unflappable cook who can easily substitute ingredients in a pinch or whip up a passable last minute meal, but I am left in tears by pie crust. My thanksgiving pie crust made me have a complete kitchen meltdown because it would not hold together until I added almost a cup of water, then it shrank down into a gooey mess in the prebaking. I threw away the first batch and the second was just fine, though I swear I used the exact same recipe! can you give me any tips to appease the gods? sacrifice included...
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!