Several years back, I made a fresh strawberry pie. The filling and home-made whipped cream were perfect…but the crust was a bust. I’m not even joking. It was awful. And I decided then that perhaps I just wasn’t one of those people who made pies.
Why not use a prepared crust, you ask? That’s just not exactly my style. When I’m baking, I like to bake from scratch. And I was so intimidated by pies I let several years go by without even touching a pie recipe.
That all changed a few weeks before Thanksgiving, when I was assigned “pies”.
I realized that I had a choice. I could go to the freezer section and pick out the most beautiful pies I could find, or I could get over my fear of pie crusts and figure it out and just DO it.
So I posed a question to my Facebook friends about pie crusts, and before I knew it, I had been given this link:
Do you see that recipe for pie crust? The one with only four ingredients?! I couldn’t believe it. So I had to test it myself, of course.