Page 28 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

. If you can’t muster

together a beautiful crust, your creation isn’t worth shoving into
anyone’s piehole, no matter how delicious the filling might be. You

should also keep in mind that choosing the right type of crust to

house your filling is as essential as how well you make the thing. For

a double crust, you have to ask yourself whether you are willing to

forsake a little bit of unruly buttery, flaky lusciousness for a modicum