So often, we wish there was just MORE of a pie crust.
Sometimes, a sweet filling just needs that balance!
At the moment, I'm thinking of making a pie with fresh strawberries, so I'm wondering if anyone has a recipe for a crust that would be SUBSTANTIAL?
I'm thinking of something on the way from the typical minimal piecrust to the mouthful of the shortbread layer of the venerable strawberry shortcake dessert! My guess is that simply making a thicker piecrust without altering the recipe would not work so well somehow.
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