I have been gathering ingredients and emptying freezer space to make half a dozen pies this weekend – and then I saw this post by PJ. Look at those amazing pictures of those amazing crusts, all four different versions! I’ll take any one and all of them, please. The virtue of a pie is how accommodating this pastry could be – just about any filling could be fashioned into a pie. Or, in the case of ‘pie fries’, no filling is called for. Inspired, I think I’ll just do that – make a few extra and reserve them for ‘fries’ later. (The ready-made crusts are fine for ‘fries’, but with justifiable bias I think homemade is better. Ready-made pies? I remember they are rather good, but I haven’t had one for years.) Many blog readers sent in comments about how they learned to make pies from their moms or grandmas. How precious, and enviable! Fond memories of favorite foods aside, ‘watch and learn’ is a sure way to get the gist of making a good pie. Short of that I really appreciate the many KAF posts on making pies and crusts. PJ, I am glad you ‘practiced’. What a fun saga in the discovery of making a good piecrust!

• Reply