Want a pie crust that actually works and makes you feel like a baking genius?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make a buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You’ll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can’t stop talking about.

Tune in for a quick dose of home cooking inspiration!

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Links:

French onion crostini by Lemon Tree Dwelling

Slow cooker carmelized onions from Gimme Some Oven

Nicoler Rucker’s strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)

Nicole Rucker’s updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)

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