Baked fruit is all well and good, and I’m never one to turn down a bowl of stewed peaches (with ice cream, please) or applesauce dished out as a dinner side. But, put that fruit into a crust and you have the magic that is pie. That crust is all important. It must be golden. It must be the perfect texture, neither too hard to penetrate with a fork, nor so soggy that it sags. It must be flaky and yet hold together. The demands of a perfect crust can put off even the most avid cook. Never fear! I’ve put together a tutorial of my all-butter pie crust.
Baking making a perfect pie crust does take experience. Crusts require handling just so. Give it a try. Try it again. Don’t worry. Just do it. Even the mistakes are delicious, after all, butter and flour always tastes good.
I want to hear about the pies you’re baking!