...is a more probable find than a pie bearing a beautifully fluted crust if it were coming from my oven. See?
Obviously, my pie crust skills are woefully underdeveloped. But that doesn't mean I have no ambition. I'm willing to learn. So, in an effort to achieve a pie crust worthy of holiday display, not to mention flakiness and flavor worth eating, I'm looking for a mentor in the easiest place to find one these days: online.
I think this article gave me a few pointers that will offer some measure of--if not success, at least improvement. And if not, I'm comforted in the knowledge that I have other friends in the same boat with me, ones who figure their pie crusts find their best use after dinner, but not as dessert: more as big pucks in the after dinner hockey game.