Aside from a few detours into sweet pastry and no-bake cookie pie crusts, Penelope has been making her Ultimate Pie Crust for years. Then she made the pie crust from the Zen Master’s Apple Pie recipe. Flour, salt, butter, and water. It doesn’t get more basic than that. And was it ever delicious! But after making it about ten more times, something even more incredible happened. Penelope realized she had been using only a quarter of a teaspoon of salt instead of the full teaspoon that the Zen Master, and just about every other pie crust recipe, asked for.

Could it be possible? Could a mistake work better than something the Zen Master recommended? Bakers everywhere are weighing in. Post your thoughts, and join the conversation.

The Zen Master’s Pie Crust