In honor of 3/14, I’m going to talk about one of my favorite subjects in the world: pie.
(Image via Serious Eats)
I started baking early in life. At six I was baking cookies regularly – with adult supervision, of course – and at seven I made my first pie crust.
My mother nearly cried.
It was perfect.
Pie crust was my mother’s Achilles’ heel in the kitchen, the one thing that never came out quite like she wanted it to. And her seven year old daughter turned out to be an idiot savant of crust.
Once Mom accepted that I had a talent she didn’t, though, she was more than happy to exploit it. It became my job on Thanksgiving to make the crusts for the pumpkin pies.
Over the years, many people have asked me for my secrets. For years I didn’t know what to say. I didn’t know why I couldn’t turn out bad pie crust on a bet. All I knew was that every single time, my crusts turned out delicious, golden, and flaky.
Still, I did eventually come up with a short list of tips that seem to help others. And now I pass it on to you, in hopes that those who struggle with pie crust can find peace, enlightenment, and flakiness.