Pie Crust, Simplified

Leftovers improved overnight, as soups and stews always do. The crust browned evenly once we moved the rack lower. Weigh your flour; cups are a guess with good intentions.

Lessons

Seasonal vegetables need less help because they already taste of something. Good olive oil is a seasoning, not just a cooking fat. Salt early, taste often, and trust your nose before the timer. We tested the recipe six times and the fourth was the winner.

A hot pan and a little patience beat any fancy gadget. Write down what you changed, or you will never repeat the good batch.

Context

Leftovers improved overnight, as soups and stews always do. The crust browned evenly once we moved the rack lower. Toasting spices takes a minute and changes everything.

• Keep a kitchen notebook
• Preheat longer than you think
• Buy less, cook more often
• Weigh ingredients

Weigh your flour; cups are a guess with good intentions. We tested the recipe six times and the fourth was the winner.

Trade-offs

Fermentation is mostly waiting and occasionally smelling things. Weigh your flour; cups are a guess with good intentions. Write down what you changed, or you will never repeat the good batch. A hot pan and a little patience beat any fancy gadget.

Rest the meat, rest the dough, and rest the cook.

The crust browned evenly once we moved the rack lower. Good olive oil is a seasoning, not just a cooking fat.

Fermentation is mostly waiting and occasionally smelling things. Rest the meat, rest the dough, and rest the cook.