I made the tangy buttermilk pie and it said a little crust popping in was fine but it ended up being a lot of crust and a bit leaky. Still tasted delicious but for next time, any tips on keeping it a tart instead of a filling/crust jumble? Did I need to cook the crust longer? Love the book and especially all the pair with ideas!
For your security, we need to re-authenticate you.
Click the link we sent to , or click here to sign in.
Share this comment
I made the tangy buttermilk pie and it said a little crust popping in was fine but it ended up being a lot of crust and a bit leaky. Still tasted delicious but for next time, any tips on keeping it a tart instead of a filling/crust jumble? Did I need to cook the crust longer? Love the book and especially all the pair with ideas!
Keep reading with a 7-day free trial