Uploaded November 2024 | Updated September 2026, 6 hours ago
A beautifully-assembled pie is near the finish line, which is the stage at which we usually start worrying about a burnt crust. Thanks to Denise Marchessault—author of “The Artful Pie Project” and "British Columbia from Scratch"—our minds are now at ease. In a recent Milk Street Cooking School class, Denise taught us this elegantly simple method for preventing over-browned edges, no pie protector needed.
Need a pie dough recipe? Get our Single-Crust Pie Dough here: bit.ly/3QTHGte
A beautifully-assembled pie is near the finish line, which is the stage at which we usually start worrying about a burnt crust. Thanks to Denise Marchessault—author of “The Artful Pie Project” and "British Columbia from Scratch"—our minds are now at ease. In a recent Milk Street Cooking School class, Denise taught us this elegantly simple method for preventing over-browned edges, no pie protector needed.
Need a pie dough recipe? Get our Single-Crust Pie Dough here: bit.ly/3QTHGte
