I had prepped this post back before Thanksgiving, during my marathon of pie making: I ended up with 5 and a cake in the end. The cake was pretty fancy, and it’ll be up here eventually, but let’s start with what’s most important. And that’s pie.
Most of my pies are rather straightforward. I don’t muck about with fancy things – though that may change now that I got some pie cutters for Christmas – and I’m more preoccupied with how they taste than how they look. I understand that you consume the dish first with your eyes, etc, etc, but you consume it last and most memorably with your tongue, teeth, and stomach. So there. But every once and awhile, even utilitarian I cave to the desire to make things look pretty. The easiest way I know how to do that is a lattice crust pie. That way, it looks like I labored intensely over the baked good of my love when really I flopped it together and went to watch some BBC murder mysteries with a gin and tonic.
A lattice crust is a must when you have vividly colored fruit.
So. Here is a pictorial guide to pie crust!
