| 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.
| |  | | Emma Laperruque | | Food Editor, Has Never Said No to 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. | | | | 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. | | | | | Sweeties for Your Sweeties | | | | | | 3-Ingredient Buckwheat Brownies | | | | | | | | | | | Salted Almond Butter Cookies | | | | | | | | | | | | | | Sugared Berries With Caraway Cream | | | | | | | | | | | | |
