I made this for my bookclub tonight. I used homemade artichoke dip, and store bought pie crust. Because the pie crust was too stiff I wasn't able to twist the piece before cooking. No problem - I just baked them flat and cut them afterward. Baked at 425 degrees for 30 minutes. Yum!
I seem to start these kitchen 101 posts with confessions a lot of the time. Well, here we go again, confession time, friends. Up until about a year ago, I was terrified to make my own pie crust. I’m not sure where the fear came from. Maybe I watched one too many Martha Stewart episodes where... Read More »
The perfect basic pie crust recipe makes any pie better - more magical even. Growing up, I watched my Mother and Grandmothers quickly make pie crusts as if it were nothing in the world. However, when I first started baking my own pies, their knack for effortless pie crust escaped me. Well, that