The first time I made pie crust, I made it five times, lining pans bought and borrowed, then wrapping them up for the freezer. The exercise wasn’t to produce lots of pies, but rather to master the process of working the fat into the flour with my fingers, getting to know exactly the right amount of liquid needed, and rolling ... (Full article: 377 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $9.95 1 month archives pass
- $24.95 3 months archives pass
- $74.95 1 year archives pass
