8legs: Roxana jullapat

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#1 out of 2562.0 est. views

The Los Angeles Times published Roxana Jullapat's Sonora Wheat Pie Dough recipe with detailed steps.
The dough uses Sonora wheat flour, butter, and cream cheese for a rich, short-tender texture.
The recipe instructs chilling and rolling steps to shape a 9-inch pie crust.
Blind-baking guidance includes parchment circles and pie weights for a crisp bottom.
The recipe notes variations, including blending Sonora wheat with all-purpose flour for versatility.
Storage guidance allows refrigerating or freezing the dough for future use.
The crust is suitable for fruit pies, cream pies, and quiche, per the recipe notes.
The article cites Roxana Jullapat as the creator, affiliated with Friends & Family.
Complete instructions include forming a border, crimping, and chilling before baking.

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#2 out of 2

Roxana Jullapat demonstrates pie-crimping techniques and emphasizes fun in baking pies.
Jullapat shares a basic pie crust recipe that blends cream cheese and butter for a rich, tender crust.
Jullapat promotes whole-grain flours and notes where she sources them for baking.
The feature notes her Instagram presence and holiday pie content that boosted her online profile.
The article highlights Jullapat's philosophy on pie as something approachable, not intimidating.
Jullapat discusses pie’s challenges, including moisture variability in fruit fillings.
Her upcoming cookbook and future pie-related projects are mentioned.
The piece references the author’s broader Los Angeles Times recipe coverage.
Jullapat’s pie dough can be used for both sweet and savory pies.
The article notes the public interest in pie culture amid holiday seasons.

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