It Starts with a Crust
January 9, 2008 
At some point soonish, I will want to break out from my cheeseburger pie and begin to make other sorts of pie-related yumminess. When I do, I will likely have to ditch the crust made from Pillsbury crescent rolls and learn how to make other crusts, proper crusts you might say. With that in mind, handy that I came across this article about making a crust that might belong on “the perfect pie”. Something that concerns me about such a crust however (and I will need to deal with in a very real, search-your-feelings manner) is the matter of lard.
Some health-conscious people will want to avoid lard in favor of a more user-friendly fat but still make a crust that stands above the rest. They can ride their magic unicorn over the waves of the Sea of Improbability and find a healthy substitute in a nice little bodega on the Isle of Not Going To Happen. Everyone else can keep reading.
