date:Nov 25, 2016
While pie crust is far from boring (cut-outs! lattice!), its flavor has mostly played second fiddle to that of the filling. That is, until Ashley Capps, pastry chef at Buxton Hall Barbecue, blew our minds. She adds flavorings to her pie dough that back up the fillings. The way Capps uses ground ginger and black pepper in a crust to bring out the different tones of a hot toddy pie? Flavor on flavor on serious flavor.
Inspired by this revelation, senior associate food editor Claire Saffitz decid