Think a perfect pie crust is impossible? Think again. Erin Jeanne McDowell is here to help. Get the recipe: https://nyti.ms/2qEWKO8 Video: Mark Weinberg. Photo: Anna Williams for The New York Times. Food Stylist: Erin Jeanne McDowell. | NYT Cooking
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Say goodbye to tough pie crust and HELLO to tender, flaky crust! 💕 Erin McDowell has all the tips you need and MORE in her Chocolate Cream Pie class on the #FoodNetworkKitchen app. It's unlocked all month for anyone to watch, even if you don't subscribe to the app. https://food-network.app.link/tlCHIzgXr4 | Food Network Kitchen
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Picture a filling that will never crack and a no-roll pie crust that won’t leave a floury mess—all thanks to this week’s Genius Recipe from Erin Jeanne McDowell’s ‘The Book on Pie.’ GET THE RECIPE → https://f52.co/2I1enE6 | Food52
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PIE SCHOOL ALL MONTH LONG!!! If you ever notice a crack or hole in your crust after par or blind baking - one of the easiest ways to “seal” it (for sweet pies) is to use a little chocolate. You can go full black bottom pie with a ganache base, or just use a small amount to patch things up. If you don’t want chocolate flavor, use white chocolate - you don’t need much to seal a small hole or crack! If you really don’t want chocolate flavor, try egg washing the still warm crust and returning it to
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