PIE SCHOOL ALL MONTH LONG! Why do the edges of my pie not burn even with the extended time of par-baking? Because I roll my dough a bit thicker than store bought crusts, and the dough at the edges is twice as thick as the rest of the dough (and it takes longer)! Got more pie questions? Leave ‘em in the comments! 🥧❤️ | Erin Jeanne McDowell
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PIE SCHOOL ALL MONTH LONG! Why do the edges of my pie not burn even with the extended time of par-baking? Because I roll my dough a bit thicker than store bought
Erin Jeanne McDowell. . PIE SCHOOL ALL MONTH LONG! Why do the edges of my pie not burn even with the extended time of par-baking? Because I roll my dough a bit thicker than store bought crusts, and the dough at the edges is twice as thick as the rest of the dough (and it takes longer)! Got more pie questions? Leave ‘em in the comments! 🥧 ️
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What it all comes down to…is that everything’s all about pie, pie, piiiiiiiiiie ✌️🥧✌️ . thanks again to @thebakefeed team for sourcing my first concords in several years so I could make my most favorite pie filling 🥹❤️ | Erin Jeanne McDowell
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