Page 11 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

PIE: Who are you calling easy? I’m just not that

kind of girl. Now, Cake, she’s easy. Just put a

bunch of ingredients in a bowl, and she’s ready to

do your bidding. I, on the other hand, take a little

wooing. My crust needs attention, and my filling

is an entirely separate undertaking from the

delicious flaky vessel. What is easy about me is the

eating. Back in the day, pies like delicious Cornish

pasties were handheld affairs, small enough to

carry in your pocket to the mines but hearty

enough to nourish throughout the day. So while

my preparation isn’t necessarily easy, eating me

can be.

READER: Is it true that crusts make the pie, and

have crusts always been so darn tasty?

PIE: Yes and no. A pie just isn’t a pie without the

crust(s), this much is true. But don’t get me

started on what crusts used to be. First off, a crust