I’m pretty sure all home cooks are thoroughly confounded by some recipe, technique or kitchen task.
It could be working with yeast dough, deep frying, or pressing a candy thermometer into action. We all have them, these pesky little kitchen nemeses that we either can’t seem to get right or that we never even attempt because we’ve become convinced we’ll just screw it up anyway.
Mine is making hot chocolate (don’t ask) but I’m willing to bet that for at least some of you it’s pie crusts that have you stumped.
If you avoid baking pies because you don’t want to bother with the crust, scrap your old recipe and give this one a try. I don’t toss around superlatives lightly, so I mean it when I say that this pie crust recipe really is the only one you’ll ever need. It produces a buttery, flaky crust that is incredibly easy to work with.
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