Food Failures: Crafting Pie Crust
Must the stars and planets align for your pie crust to emerge perfectly flaky and golden brown from the oven? To celebrate Pi Day, we explore the science behind baking a consistently tasty pie crust in this episode of our Food Failures series. J. Kenji López-Alt, managing culinary director of Serious Eats, shares tips for perfecting your pie prep. He also debunks common pie myths like the effect of humidity on dough, and explains what scientific processes are at work when you cut butter into flour.
J. Kenji López-Alt is the managing culinary director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science (W.W. Norton, 2015) in San Francisco, California.