That sounds delicious!

Last tip - if your pumpkin pie is cracking, try leaving it in the oven with it turned off and use a wooden spoon handle to keep the door cracked open for 30 minutes. Slower cooling can help keep the egg proteins from tightening too quickly - especially mine because it’s a chiffon pumpkin pie!

Plus what butter are you using? European butters are fantastic for buttercream and other applications that rely on fat. But for pie crust you want flaky layers created by evaporating water so a high quality American butter is best. I only use Cabot (but I’m a butter snob 😂)

All butter crusts are all the rage right now, but I prefer a little bit of vegetable shortening along with the butter. Shortening has a higher melting point which can help prevent burning and also make it a little more forgiving when you’re rolling it out

This is why I bake 😂

I just take enough shots as it is? Plus since my heart attack my veins are hard to find 😭

Sigh

Aw man I started making my own pasta at home about a year ago and while it’s fun and freezes well, I don’t think that’s really practical if you’re not a single cat lady like me

Yay!

Amazing!