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...
It's lighter than nonna's—but tell us about hers, too!
The Genius Weeknight Eggplant Parm We All Need
Boiled Peanuts are the Simple, Salty Snack Southerners Love
Desperate Times Call for Desperation Soup
Insights from Grubhub
New Ways to Refresh Your Home for Fall
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)