But now it's found! And you can make it.
Notice the air quotes.
When you can't decide between a pastry dough and a cookie crust, do both
And we were proud of ourselves for planning to make two...
Complete with swirls of salted brown butter pie crust
A case for pie's free-form cousin (and how to shape them!)
Oh-so-crispy, golden brown crust with just a little more planning
The bonus snacks you're rewarded with every time you make a pie crust
Better and more grand than the biggest of Thanksgiving mashups (ahem, the Turducken)
Solace in caramel and small goals
A crispity crisp crust that goes against what you know about pies
Think of it as a safety layer
What was Hostess thinking?
There will be no leftovers
No toaster oven required
The blueberry pie from Downeast Maine that deserves a mic drop
The only think between you and dinner is a batch of pie dough
Feel the burn, love the burn
Summer's choose-your-own-adventure dessert
An under-the-radar, soon-to-be-classic recipe that's much more willing to cooperate
It's worked for three generations, and it will work for you, too
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)
Name your first collection or try one of these: