To make a perfect pie crust, “start with cold fats and ice water, and chill the dough in the freezer for 15 minutes multiple times throughout the process to keep it workable—after forming, after rolling it out and after filling.”
Kimberly Dunn, owner of the Des Moines-based savory hand pie pop-up company Domestic Bones. Keep up with her on Instagram @domesticbones and at domesticbones.com.
