My all butter pie crust is flaky on top, but dense/soggy on the bottom, even with parbaking. They also don't hold the pretty crimping as well as I'd like, though I think that is pretty typical for all butter? Thoughts on how to keep the bottom crust more flaky and less dense?
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
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Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)