My kids prefer St. Louis style “cracker” crust which is quick to throw together and comes out great. Since its yeastless, it’s pretty hard to screw up. Lately I’ve been messing around with deep dish pies. I used one of the America’s test kitchen provincial style crusts, add cornmeal, then press it into a deep dish pan. Sauce top or bottom, cheese top or bottom, it’s frickin good.
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