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...
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.)