Written by Julie of Willow Bird Baking

Autumn certainly took its sweet, chilly time reaching the Southern United States this year, but today felt like we jumped straight into winter! The cutting wind threatened to turn the misty rain into sleet with every gust, and my students drew silly faces on our steamed up classroom window after I cranked up the heat. I usually feel grumpy when the cold weather rolls in, but this year I’m at peace. I recently accomplished a baking goal I set out for myself in August: to conquer the crust.

At the beginning of my journey, I had never tackled a pie or tart crust before and was feeling very intimidated. Horror stories abounded: dough stuck to rolling pins, overworked and tough dough, and plenty of flour-covered kitchens, children, and dogs. I felt like I’d been preparing for the feat, though. I’d certainly eaten some delicious crusts: light, flaky pie crusts that melded with sweet fruit filling; dense, sweet, cookie-like tart crusts embracing delicious cheeses and creams; savory, crisp crusts filled with cheesy quiches. And I’d certainly researched crust-making. It sounded simple: while there are plenty of variations, most crusts are just a ratio of fat and flour with just enough ice water to bind the dough. And I’d certainly drooled over many a delicious crust recipe on the food blogs I avidly read.