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
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