No-stress pie dough from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 204) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on January 13, 2020

    This was the flakiest pie dough that I’ve ever made. The top crust was crisp like a croissant and the bottom crust had no soggy bottom. This recipe is from ”Bravetart”. This dough is made by hand and uses a folding technique which creates layers. This is truly a case where a picture is worth a thousand words. Food 52 Genius Desserts includes photos of how to fold the dough; Bravetart does not. The recipe is on the Serious Eats site (with photos) here: https://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust.html

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