Cooking with crusts

Cathie Campbell
May 21
1 min read

Jessica Spengler, Wikimedia Commons

The crowning glory of many pies is a flaky, shimmering top crust.

While crusts, even on loaves of bread, are not my favorite part of any meal, I do admit they are often necessary to hold things together.

When I was a kid, maybe age seven or eight, my grandfather announced during our annual apricot-cutting season, that he would pay someone $5 to bake an apricot pie for him. I stayed with my grandparents during most of my summer vacation (which was a full three months back in those days), and I decided to volunteer to make that pie.

I must admit that the filling was very good. But that crust! Let’s just say it was so tough, that NASA might have been interested in the formula for a re-entry shield on one of their space shuttles.