Pie crust question: I know some of the butter is too big, but why do even the little pieces sit in the dough like that? When it cooks they make holes or if I made a lattice they’d just fall out of the dough. How do I work them in more without overworking? It’s a butter & shortening recipe.

Pie crust question: I know some of the butter is too big, but why do even the little pieces sit in the dough like that?…

Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping- This amazing cheesecake knocks pumpkin pie to the curb! Rich, dense cheesecake spiced with classic pumpkin pie spices, a bit of kick with ginger balanced perfectly with marshmallow topping. Recipe link in comments…

Pumpkin Cheesecake with Gingersnap Crust & Marshmallow-Sour Cream Topping- This amazing cheesecake knocks pumpkin pie to the curb! Rich, dense cheesecake spiced with classic pumpkin…