How to Make Pie Dough That’s Extra Flaky
Need a little advice on improving your pie dough? If you've been making pies for years or if you've just started, read on for some helpful tips, as we walk you though it.
Erin Jeanne McDowell
Erin Jeanne McDowell is an author, recipe developer, and award-winning food stylist with a specialized focus in baking. Her first book, The Fearless Baker, was named one of the Best Baking Books of 2017 by The New York Times. She’s a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series “Bake It Up a Notch” for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachel Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey. @emcdowell
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