Today we are giving a little love to the part of the pie that does not always get the spotlight: the crust. A good filling may get the first compliment, but the crust is what holds everything together. It is the foundation, the texture, and often the difference between a good pie and a great one.
I wonder how many pie crusts we hand rolled and crimped back in the day?!?
Pie crust is simple in theory, but anyone who has made one from scratch knows it has a personality. It asks for patience. It likes a careful hand. It changes with the weather, the kitchen, and the baker’s touch. That is part of what makes it so special.
Stack of freshy rolled dough, ready for crimping
We love the moment when a crust bakes into golden, flaky layers. It is one of those quiet kitchen victories that makes all the early mornings and careful prep worth it. Whether it is wrapped around fruit, custard, cream, or a savory pot pie filling, crust deserves its own moment of appreciation.
So today we want to ask: are you a crust lover? Do you save the edge for last, eat it first, or share it with someone else at the table?
What filling should we add to these hand rolled crusts?
FROM THE BAKERY:
GIFT CARDS
OUR FAVORITE THINGS
I start eating it about half way through, almost like a palate cleanser when I think about it!