Nicole Rucker was Gjelina’s baker, and the secret to her super-flaky pie dough is vinegar. I’ve been told that it tenderizes the gluten so that you get a flakier, shatteringly crispy crust. Moreover, the shape and soul of a pie has a lot to do with the hands that shaped it and, for whatever reason, Nicole’s hands just make the best pies I’ve ever had. If you cannot find huckleberries for the filling, substitute blueberries. We make
