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.
Current theme: default
Less Wrong (text)
Less Wrong (link)
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.