I'm always afraid of adding too much ice water to my flour to make pie dough so what happens is I don't add enough, so as I'm rolling the dough out this time I am adding a little water as I'm rolling then I'll let it set again. Do you think it will still work and be a delicious crust. The recipe is from M Stewart Escarole Tart
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)