When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...
Today, pre-Thanksgiving hysteria moves from the bird to the dessert. In The Times, Melissa Clark obsessively tests pie crust methods to conclude, at least for now, that a little duck fat makes the ...
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