From the time I was a little girl I loved to bake. In the afternoons after school, I would come home and while my mom taught piano lessons, I would get out the mixing bowl and spoons to make cookies, cakes, and bread. I took great delight in arranging a pretty table with china, cloth napkins, cutlery and flowers from mom’s garden. Some of these first attempts were disasters but many turned out to be pretty good and kept me interested in baking.  

Those years of learning and experimenting later served me well in baking for my young family. We lived “out”, had a big garden and in the kitchen was a wonderful six-burner stove with an oven that could fit six loaves of bread. I loved getting up early to bake for my family. 

My first forays into baking pie were in the late 1990’s when my son Duncan and I moved to a blueberry u-pick farm on the Olympic Peninsula of Washington State. I made blueberry pie, blackberry pie, raspberry pie, combining them all to make triple-berry pie. I brought pies to the local Grange for pie sales, heading later in the day to the pie table to take a quick peek, to see if they had been bought.  They always had. 

2005 is the year pie became a passion and a two-year exploration of crust ensued. There was lots of experimentation with different flours and fats, ratios and recipes. The crust that we make in class is the culmination of much that was learned along the way.

I love sharing the craft of crust in classes anywhere there are pie bakers, pie eaters and pie seekers. Folks say this crust is just delicious and are surprised to learn how easy it is to make. Add to that a delicious seasonal fruit filling and it couldn't be better. And, if it comes from your heart, the pie will be full of love!

-Kate McDermott

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