The wonderful book "Cookwise" by Shirley O. Corriher has some wonderful pie crust recipes that include 1/3 cup parmesan cheese, 1/8 teaspoon cayenne and 1/4 teaspoon nutmeg in the crust. And the recipes are complicated for me. I tried Mark Bittman's Generous Pie Shell recipe and included Corriher's idea but it
isn't quite it. Any ideas?
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.)