tag:blogger.com,1999:blog-6633600983652479486.post8722425955401761786..comments2024-01-11T05:22:45.816-05:00Comments on Drawing for Food: Pie TimeKris Chauhttp://www.blogger.com/profile/17408253602164200156noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6633600983652479486.post-36506306824181016472008-06-05T15:51:00.000-04:002008-06-05T15:51:00.000-04:00I love pie more than cake too! Salty crunchy crus...I love pie more than cake too! Salty crunchy crust + sweet and tangy fruit = best of both worlds if you ask me. I heard the trick to pie crust is really cold butter and not too much kneading as not to activate the gluten or something like that.Beckyhttps://www.blogger.com/profile/01215948196565548622noreply@blogger.comtag:blogger.com,1999:blog-6633600983652479486.post-1573264478142306572008-06-05T10:34:00.000-04:002008-06-05T10:34:00.000-04:00pie is pretty much the closest I get to baking. th...pie is pretty much the closest I get to baking. the measuring doesn't have to be that exact, and there is no yeast or rising involved, and you can put whatever the hell you want inside of it. it's basically a giant ravioli.hawk krallhttps://www.blogger.com/profile/05669692847420610090noreply@blogger.com