Pie has captured my imagination ever since I was a little kid standing on a chair in my grandma’s kitchen, watching her add ice water, one half eggshell at a time, to a crumbly mixture of flour and Crisco. But it wasn’t until I worked in a test kitchen with a few talented pie makers that I got the chance to significantly level up my pie-making skills.
It’s important to keep in mind that attaining pie proficiency is a lifelong endeavor. My technique has changed over the years, and so have my tools—but these are the ones I now consider essential. I still get the occasional weepy crust—the result of too much fat or too little flour, depending on how you look at it. So think of this list not as a means to overnight success, but as items that will support your honing of a skill.
No comments:
Post a Comment