Forget Pie Weights. We Found Something Better

We’re pretty pie crazy over here at Bon Appétit, especially now when summer berries and stone fruits beg to be baked into a crisp, flaky crust. Achieving that well-done crust in a fruit pie is actually not as hard as you’d think. The key is a very long bake in a glass pie plate so the juices thicken completely and the bottom browns.

But for a custard pie like sweet potato or chess—the kind we turn to when the weather cools and the last of the summer fruits disappear—achieving...

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