To be honest with you, Andrew is a superb baker with one tiny exception. His cookies are crazy good. His cupcakes, nirvana. His cakes are sensational and he sends everyone into the stratosphere with most everything else he bakes. But…he’s never been really comfortable making pie crust. That is until this superb method appeared in Melissa Clark’s “A Good Appetite” column in the New York Times. Now we love Melissa because she inspires us in everything she does. She also tells it like it is: Fruit pies, she says, suffer from dough that sometimes doesn’t even appear to have been baked and can be soggy, unappetizing affairs.
|The Essential Cherry Pitter from Williams-Sonoma|