The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

A Simply Delicious Pie Crust

A Simply Delicious Pie Crust
Kat Gordon's Simply Delicious Pie Crust. Photo by Stephanie Mullins

Pie season is in full swing and the foundation of a tasty pie is the crust. In our November issue, we asked Memphis pie guru Kat Gordon of Muddy’s Bake Shop for her pie dough recipe as well as a couple of pie crust tips. “Relax! A great thing about pie dough is if you accidentally rip it, just smoosh it back together. So take a few deep breaths and remember—at the end of the day it’s just butter and flour.” She also recommends the right tools to go with your Zen mentality. A pastry blender or food processor both work well, but you can even use your hands to blend in butter beautifully. Also, her recipe calls for a bit of sugar for dessert pies but she suggests substituting herbs in lieu of the sugar in savory pies.

Simply Delicious Pie Crust
From Kat Gordon of Muddy’s Bake Shop in Memphis, Tennessee

Mentioned in this post: