I'm a longtime viewer of America's Test Kitchen on public TV, and knew that the bowtie-adorned Christopher Kimball had split with the company. Recently, his show has started airing on public TV here, and I missed the first few, so we pulled it up online to watch yesterday. The main 'reveal' of the episode was a new pie crust recipe which made use of a cornstarch-water mixture, microwaved to thicken then put in the freezer to chill quickly. The idea was that the water in the pie crust was completely enveloped in the starch gel and therefore wouldn't make the crust tough, or shrink when blind baking. Just curious what folks think and whether you've tried this. They say it was inspired by Japanese milk bread. The recipe is available on his Milk Street web site, where they do ask you to supply your Email address and eventually to subscribe, but the pie crust was also posted on the Williams Sonoma site. https://www.177milkstreet.com/recipes/pie-dough https://www.williams-sonoma.com/recipe/christopher-kimballs-no-shrink-pie-dough.html I'm not a pie baker except probably at Thanksgiving. One thing I made that I particularly liked, though i guess my friends weren't as big a fan of, was a half-cherry, half-cranberry pie, because I couldn't get quality sour cherries. So I used frozen sweet cherries and frozen cranberries. I liked the sweet-tartness. The mocha silk pie I made went like gangbusters though.