9 Comments

I love hot water pie dough! Also hi, friend ❤️

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Just watched your IG Live video with John and Halee Wepking of Meadowlark Organics. On Pi Day my son made the Cheddar Rye Apple Hand Pies recipe from Sister Pie using 3 apple varieties Northwest Greening, Northern Spy and Spigold. Yum.

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I'm very intrigued by hot water pastry, because I find I constantly struggle with the cold, regular stuff. David's recipe is for pressing the hot, soft dough into a tart shell. Do you have tips for how to work with the dough to make shapes like a hand pie that require more handling? Do you let it cool?

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