The One Ingredient You’re Not Adding to Pie Crust (but You Really Should)

Jessie Sheehan

Contributor

Jessie Sheehan is a cookbook writer, recipe developer and baker. She is the author of The Vintage Baker (one of the Washington Post’s Best Cookbooks of 2018) and Icebox Cakes (both Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes and/or written for the Washington Post, Better Homes & Gardens, Food Network Kitchen and Digital, Fine Cooking, Food52, The Hallmark Channel’s Home & Family Show, The FeedFeed and Chowhound, among others. Follow her on Instagram, TikTok, and Facebook @jessiesheehanbakes.

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