Browned Butter Buttermilk Pie Crust
There are two schools of thought on pie crusts: One is that the crust should be a neutral vessel that adds a little texture and flavor, but otherwise supports the filling. The other thought is that the crust is the real star—flakey, nutty, sweet, salty, spicy—whatever the flavor profile, the filling supports the crust, not the other way around. Read more ›