BLOG-Perfecting the Pie
- Published: August 21, 2016
I make a darn good pie. Or at least a darn good pie crust. I had a failed experiment in a non-gluten crust recently that I deeply regret but otherwise I’ve got the whole flaky, buttery, melt in your mouth puff pastry down.
What I need a bit of fine tuning done now is my pie filling.
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