Description: Gluten Free For You And Me
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She poured the dough onto the counter, dusted with flour. First, she mashed the dough with her hands, forming a disk, then more flour and the very ancient rolling pin would finish the job and the disk would become a flat piece of unbaked crust, the perfect size for a pie pan. Then it was my turn to pinch the edges, because I had tiny fingers and she loved the way my edges looked. For her apple pies she would then fill with her secret blend of apples, spices, sugar, dabbed with soft butter. Then topped w
I learned how to make a pie crust from her, and could replicate it every time. And I did it for many years.