Pie crust adapted from Thomas Keller’s Ad Hoc Cookbook
(makes one 9’ pie)
For the pie crust:
2 1⁄2 cups all-purpose flour, plus more for rolling
1 1⁄4 teaspoons kosher salt
2 1⁄2 sticks (10 ounces) unsalted butter
For the …
Recipe from Julianna Guill
(serves 8)
For cheese dip:
2 heaping cups of shredded sharp cheddar cheese (use high quality cheddar!)
8 oz. cream cheese, room temperature
1⁄4 teaspoon garlic powder
1⁄4 teaspoon cayenne
1⁄4 teaspoon onion powder
1 jar …
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