All pie makers know there are few things as rewarding as a well-made/good-tasting pie crust. Look, smell, feel, workability and ultimately taste, all come together to create that "just what I was wanted" experience. And when baked and eaten, it's a sensory experience capable of creating a one-of-a-kind in-the-moment delight, or transporting us to the plates of our youths. As a professional baker, to this day I often still experiment with my pâte brisée (pie dough), tweeking here, trying different ratios and raw materials there. Good luck to all. Chef Dave Galasso

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