Liese, that is part of my issue. We learn a lot through failure, mainly about what to avoid.

I think I'm also smarting over this because I had a kid who wanted to argue with me about King Henry IV's speech that ends with "uneasy is the head that wears the crown." She wrote an entire essay about how sleep was death and Henry wanted to avoid it, which is a total misread. Which is what I said. But then she told me the word death is in the poem so that is what it had to be about. I pointed out smoke is also in the poem, but it's not about cigarettes. Or ships, also mentioned.

Just. No. Be wrong and say, "I don't know what I missed." Don't try to argue for an interpretation that requires too much work to prove you are right.

Anyone have a good experience with the CI "foolproof" vodka crust recipe? Mine came out more like a batter than a dough, and the resulting crust was...weird. Not remotely buttery or flakey enough, basically no substance to it at all.

I haven't made it in a long time, but I remember it being super wet and sticky, and near impossible to roll out. I got a pretty nice crust from it though.

My go to crust is from Jeffrey Steingarten's The Man Who Ate Everything. So easy. I use all buter, and you in with your hands. It's not perfect everytime, but it's pretty darn good. A modified version is here (It makes enough dough for me to make three crusts.) [link]

There's a place near my job (and my old house) called Republic of Pie. [link] They meet all my pie needs and make the best scones I've ever had. So good that those scones have ruined me for scones anywhere else.

I have an "I Ride Inside: Dogs Against Romney" sticker on my car.

Me too. I got one that looks like Mr Peabody.

This is why I let other people make my pie crusts. And my pie.

I mostly don't make pie and just drink the vodka.

I remember it being super wet and sticky, and near impossible to roll out.

So many of the comments on the Serious Eats thread about it use words like "fondant" and "cookie dough" to describe the texture (when rolling it out) that I kind of want to try it again to see if I can get it right. But this version did not go well. (Don't get me wrong, I still wound up with a pie at the end of the night, so it wasn't all bad. Our babysitter accidentally defrosted some fresh pumpkin thinking it was applesauce so I really had no choice.)

I have the House of Pies. I would be pleased if someone would open a Piezakhstan somewhere so we could have Pie Summits.

Allyson, that also means you have a Dresden Room and that great used bookstore that I have spent far too much $$ at. (Unless it closed and I will have the sads).

She actually said, "It's important for teachers to take every answer with equal weight and not say things are wrong."

Sandra Boynton did a comic in which the teacher says, "There's no such thing as a wrong answer, but if there were, that would be one."

We learn a lot through failure, mainly about what to avoid.

Indeed! I have learned not to over-handle pie crusts. And to make sure that the water isn't so hot that it kills the yeast when I make bread. Both of those mistakes have resulted in me throwing out a lot of organic material and starting over...