This pie crust shouldn't work. And yet...

It works like a dream. ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  What is pie dough, anyway? As someone who used to make pies for a living, you'd think I'd have a long-winded answer to this. But the truth is—pie dough is whatever dough you use to make pie. In a lot of cases, that means an all-butter, flaky-pastry vibe. But when you want to swap out the all-purpose flour for something else—say, nutty, malty whole-wheat—a little rebellion goes a long way. Which is why I ditched the usual formula, and turned to my grandma's go-to cookie, rugelach. Dig In Warmly, Emma Laperruque Food Editor, Has Never Said No to Pie One Pie, Two Pie Come on over. We're whipping up a double-batch of pie dough, then using it two ways: first in a freeform galette, second in one of our most popular Genius recipes of all time. Let's Get Started On a Roll Everyone needs a rolling pin (or three) they can count on. These community-fave helpers roll out crusts to a consistent 3/8-, 1/4-, or 1/8-inch thickness, and it gets better: They're made of sustainably forested wood with a waxy finish to prevent sticking. Snag Yours Sweeties for Your Sweeties 3-Ingredient Buckwheat Brownies VIEW RECIPE  Salted Almond Butter Cookies VIEW RECIPE  Sugared Berries With Caraway Cream VIEW RECIPE  Chocolate Granita VIEW RECIPE   What I'm Reading This restaurant treats accessibility as a right. (NYT) When white sugar won't do. (Taste) What should we eat on our way to Mars? (Eater) Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001

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