Best no-stress pie crust: The roll and fold method
by Leah Eskin, Chicago Tribune
Dec 04, 2017
2 minutes
The pastry investigator hews to scientific method. She formulates her hypothesis: Pastry perfection rests on the ratio of flour to fat to water.
She gets to work - years of false starts and soggy pies. Just as she is underlining her final formula -
You’re reading a preview, subscribe to read more.
Start your free 30 days