This was originally posted on my family food blog, but I thought that I should have it here as well. If you’ve already read this there, please pardon the redundancy:
Paul C over at quoteflections asks:
What is your skill which has been developed through practice and experience? You have respect for this skill and are always open to refinements.
I make pies. And in a nod to Garr Reynolds at Presentation Zen and his reflection on the artistry of jazz, my reflection on Pie Crusts.
Twenty-one things I’ve learned from pie crust
- A good recipe is the best road map.
- Never try to double a batch. It makes sense to stay small.
- The harder you work it, the worse it tastes.
- Enjoy getting messy.
- Simple is best, but flashy has its moments.
- It’s about the fruit.
- Create for more than the taste. It should smell and look amazing, too.
- Too many pies and they are no longer special.
- It’s possible to make a classic with a twist.
- It doesn’t matter if your pie crust isn’t perfect; don’t be afraid to just roll one out.
- Broken pie crust tastes delicious, too.
- You have a taste for a pie? Make one!
- Sure, it’s cool if you don’t need a recipe, but those that eat the pie can’t tell the difference.
- Pretentious pie might as well have come from Baker’s Square.
- Enjoy the process – eat a slice of apple coated in cinnamon and sugar if you want.
- Invite someone to share the pie with you – it tastes better when you share.
- Simplicity is supremely delicious; avoid the lure of too many flavors.
- Empty pan means a full stomach.
- Fruit, sugar, flour, heat.
- If you think you have mastered the crust, you’ve probably begun to compromise.
- Bake, bake, bake.
- Generosity and curiosity are your greatest gifts; nurture them in yourself and in those who share your table.