Like many other home cooks, pie crusts terrifies me.
You have to be careful with pie dough, it’s delicate, it goes in and out and in and out and in and out of the refrigerator.
And try as you might, what starts out as a simple mixture of flour, salt, and butter
goes to this
and finally this.
Even when you have your best helper drooling all over the counter as you work.
Of course it all tasted good, and everyone was too polite to tell me that my crust was a bit blackened, or my double crust coming apart at the sides to resemble a bottom feeding fishes’ mouth. And I am thankful for that.