Pie Crust

Like everything else, cooking has its seasons. Fall is the time for hearty soups and stews, for roasts and root vegetables and, of course, for pie. I've never been too interested in the fillings; for me, the point of the pie is the crust.

I use Crisco. No butter. No margarine. And when in doubt, I use more Crisco. I sift two cups of flour with one teaspoon of salt, then cut in three-fourths cup (or slightly more) of Crisco. Once that's blended into a pebbly mixture, I add six to eight tablespoons of ice-cold water and lightly stir (just until blended) with a fork.

At this point I barely touch the stuff — I just quickly turn it out onto a floured board, roll, shape and slide into the pie pan. The more I fiddle with it, the tougher it gets.

Pie crust, like so many things in life, is best approached with a full heart and a light hand.