THE PIE CHRONICLES...Continued

Much as my mother tried, however, she could not make pie crust, this not being part of her culinary learned skills. She could roll noodles with the best of them, make light bread dumplings swimming in gravy, fry home fashioned doughnuts, sprinkle them with icing sugar for us after school, bake cakes with sugar butter crumbled on top, make tart plum kuchen and soft chewy spice cookies at Christmas (boxes full of them), but over pie crust, alas, she despaired.

This is where I come in or realized where I came in after 42 years of not knowing what that was. Apparently I can make pie crust magically. At least others seem to think I conjure it up out of thin phyllo like air, crisp and light. I don’t even know how I came to making it. To me it has always been the simplest, most appreciated shared pleasure in the world and all it consists of is flour, water, shortening and some gentle application of touch. Toss into it some rich filling of meats, vegetables, fresh herbs, garlic, onions in a creamy sauce and you have a meal beyond compare.

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Call Rita @ 416-489-2208
or email: potpiesbyrita@sympatico.ca