Making pie crust.
October 19, 2010
Apparently the most elusive skill in the world is making a wicked awesome pie crust. Pie is good. Period. I dig on pie. Hard. Blueberry, Apple, Pecan, Saskatoon, Pumpkin… whatever. Put the word pie after basically anything and I’m down.
The problem is, it’s the main ingredient that gets all the glory, not the crust. Without a great crust, a pie is nothing. It’s like Kurri without Gretzky, Hall without Oates, Thelma without Louise. I had a blueberry pie recently. Blueberry pie is usually in the same league as pizza… as in, even bad blueberry pie is still awesome. Problem was, the crust was so bad it was like I was eating a bunch of blueberries off a paper plate and had neglected to not eat the plate. Brutal. The beauty of the pie crust is that it so hard to get right. Many a daughter has tried to mirror the brilliant crust of her mother, and hasn’t been able to pull it off. It’s an amazing talent. Never give up on the pursuit of the perfect crust. It’s worth the agony, the failure, the trial and error. Anything worth doing is worth doing hundreds of times. In crust we trust. Don’t let it die.