I love making pies. I perfected my current pie-making technique when I was a graduate student in Southampton. I was in a rented house with four other students, and the house had a splendid apple tree in the back garden. I could not bear to see them all go to waste when it was in full crop. So I made apple pies. Lots of them.
A crucial part of the process of making a good pie is the making of the pastry that will constitute the crust. Very important indeed, unless you are cheating and buying a ready-made crust, in which case you are not making a pie any more – the actual work has been done for you. (Ok, sure, go ahead – shout at me…)
Well, I don’t need to do one of my long cooking posts about this just yet, since the Lab Lemming is concerned about these issues too, I noticed, and has gone to the trouble of preparing what looks like a careful study of the process (including the pitfalls) just in time for the beginning of the primary pie-making season (Thanksgiving, etc…). Here’s a phase diagram from that discussion, which made me laugh quite a bit:
Here’s a bit of the discussions below it, to whet your appetite…