by Kate Steadman
So, I made this recipe, originally from Cooks Illustrated via Smitten Kitchen. Two things: damn was this a lot of extra work for pumpkin pie, and that’s with canned pumpkin! I thought the pie crust recipe was just terrible. Quite tough and not flaky at all.
Anyone else try this? The filling was delicious…but I’m unconvinced. Baking is not my specialty, do you see obvious flaws in this pie dough recipe?