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...
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
Is Fried Chicken *Really* the Best First Date Food?
Our Latest Contest Finalists
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.)