I can’t remember when I made my first successful pie crust. Honestly, I can’t remember the first time I made pie crust at all. Pie wasn’t exactly a family staple for me — no one in my family likes pumpkin pie, and only a few will touch pecan pie. Chicken pot pie made a frequent appearance on our dinner table growing up, but if we did a crust, it was store-bought. Otherwise, we topped it with mashed potatoes or biscuits. When my grandma lived with us, pie started to creep in, but even then it was a mostly forgotten dessert in our house. We’re decidedly and proudly an ice cream family, but recently, I’ve felt the urge to tackle pie crusts and become, if not a master, at least proficient in making them.
I have, mind you, made a fair number of pie crusts in the past few years. The most impressive was my attempt at America’s Test Kitchen’s Fresh Plum-Ginger Pie with Whole-Wheat Lattice-Top Crust, but instead of the lattice top, I took the herringbone option.
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