This simple, crumbly shortbread dough keeps indefinitely in the freezer so you’ll always have it on hand to whip up pies, tarts, quiches, and more. Try it with whole wheat flour! It’s even better! I makes a tender crust that adds depth of flavor.
Tag: pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.
This recipe is the definition of easy as pie. The secret is simple: use roasted sugar pumpkin and a half whole wheat. Most pumpkin pie recipes call for evaporated milk, but this isn’t necessary. If you like you can roast your pumpkin and prepare your pie dough a day ahead.