re: #104 The Pie Overlord!

The Mrs. baked up a batch last night, not realizing that it was.

I love her baking, but here’s a question. I know you’re a fan of the King Arthur flour, but is there that big a difference between that an a store brand? To me, the bigger difference is in the chocolate or vanilla used (we make our own vanilla extract) and use premium chips from Ghirardelli. Same thing for butter - typically store brand except on Passover, when we use Breakstones.