Patient Little Pie Crusts

Hooray! It’s 0900 on the east coast and I already have 4 little pie crusts chilling patiently in the fridge.


They kind of look like little turkey burgers, don’t they?

This year I used a recipe from my giant Martha’s Cooking School book. If you’re tackling pie crusts today, remember to have a gentle hand when adding water. Martha recommended 7 tablespoons of water, followed by 2 additional tablespoons if needed, but added a full tablespoon at a time. After 7 tablespoons of ice water I would just start sprinkling to get the right consistency – adding more water by tablespoons seems a little dangerous to me!

Good luck, bakers and cooks! Hope you make beautiful progress today.


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