When I went to start baking my own pies, I didn't think much about it. Pie-making was something my family took for granted. But then I sliced into that first homemade pie — it was pumpkin, brought to a work potluck — and found to my horror not a perfect take-for-granted pie, but a bubble of raw dough beneath the layer of filling. There are some mistakes not even a truckload of whipped cream can cover.
A dozen or so years later, a career change, several restaurant and catering jobs and a few hundred pies later, my skills have improved — though they still don't quite match those of my mother or grandmother. But I've learned a lot and continue to pick up tips. Recently, I spoke with some experts and tested more than a dozen combinations of fats, flours, ingredients and tricks. Here are my results.
— By Noelle Carter of the Los Angeles Times