It's all about the crust.

I love making pie. In fact, I love making pie

almost more than eating it. The perfect pie crust is like a challenge to me...something seemingly unattainable that I'm always chasing.

I've always sworn by my food processor pie crust recipe. Tried and true. Rave results every time.

One day last week, as I quickly scrolled past a post, either on a blog or on facebook, could have been a billboard for all I know...I saw it. Someone proclaiming that making pie crust in a food processor wasn't cutting it. Really? How dare you?!? I was curious and offended all at the same time. My quest for the perfect pie crust prevailed, and I filed this little tidbit away.

After a quick trip to Apple Hill yesterday, and that case of apples staring back at me, pie was a must.

As I set out to make my traditional crust, those words rang in my ears again. Really? Okay, I'll try it. Since I couldn't remember where on earth I had seen the post, I Googled 'pie crust without a food processor." I clicked the second result...after all 'Smitten Kitchen' is a great name.

I read her blog post entitled 'pie crust 102: all butter, really flaky pie dough' and realized she really knows her crust! She's struggled with the shortening/butter question. She's done the food processor thing. As I read through, it all made perfect sense. Little pockets of butter melting in the oven leaving perfectly flaky crust.

I decided to try it.

Not only is it actually easier in the long run (I hate washing the food processor), it's an amazing crust. Our Pink Lady apples made a wonderful filling, but the crust was as close to perfection as I've ever made.

I have to say, I'm never going back. I look forward to wonderful holiday season filled with pie.

Check out the Smitten Kitchen pie crust recipe here. It's a great read with a ton of detail and pictures. Love that.

And yes, there's a pie crust 101 and 103. This is my kind of class schedule.

Enjoy!