I’m particularly a fan of Kenji’s pie crust, except that I use 10% more butter (specifically Kerrygold), 50% more water, and no sugar. Good for both savory and sweet pies.
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I’m particularly a fan of Kenji’s pie crust, except that I use 10% more butter (specifically Kerrygold), 50% more water, and no sugar. Good for both savory and sweet pies.