For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes.  Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Yossy’s Cranberry and Apple Cider Caramel Pie recipeGet Yossy’s cookbook, Snacking Cakes  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Yossy on Instagram: @yossyarefiFollow Bob’s Red Mill on Instagram: @bobsredmill

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