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6:30 a.m., Halloween Morning Two sticks of unsalted butter stared me dead in the face as I reached into the refrigerator for my coffee creamer. I had a task to perform, they told me wordlessly. It was time to conquer the pie anxiety. So with a hot coffee and a clean kitchen island, I set myself to the task first thing in the morning. I am, regrettably, a morning person. The sun had yet to rise, and pie crust came together on my kitchen island while my husband continued to sleep in. The process of making a pie crust remains intimidating to me, but Dessert Person continued the strong tradition of very detailed images to display each step, just like it did in the first pages of the book for very basic techniques.  Cut the cold butter into pieces. Chill the butter in the fridge. Press it into the flour with your fingers, and then bring together with ice cold water. I still had many areas within my pie dough where you could see solid leaflets of butter inside, but I didn’t worry about it at the time. The fact that it came together as a dough at all filled me with some pride as I put it into the fridge for its first two hour chill. My husband woke up at the end to watch me roll it out and do the first letter fold.
I was as proud of that pie dough as I was when I passed my Certified Professional Coder exam earlier this month. I remained proud of it when I pulled it out and rolled it into a circle. I was proud of it when I put it into my pie plate, and a little less proud when I cut one side a little too close to the plate. The pleating process after cutting the round left one side shorter than the other, but it could have been worse. It was a pie dough.
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