To emulate the whole-wheat bread and graham crackers of my youth, I mix in some graham flour along with the usual all-purpose. The resulting crust is crisp and lightly nutty, and the perfect base for a creamy peanut butter custard, with a layer of glistening jelly on top. Tradesies encouraged.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell