Quote:
Originally Posted by cbtengr
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
Attachment 32590 |
Looks good! Is that a graham cracker crust? I found if the crust is dry just a little extra butter helps, as well as a really strong press into the pan before baking it.
TS...just wow!