Making pies and I’m serving them up soon. But they’re not quite done yet so I’m giving you this as a teaser. This post is dedicated to Rainie, a pastry chef, and loyal DCF reader based in Los Angeles, USA. He gave me the rolling pin you see in the photos. It’s long, heavy, and my favorite shade of brown. With it, I make the best pies I’ve ever made.
After the crust has rested, now it’s ready to roll.
Speckled with butter, one more roll away to spectacular.
Related reading: A gateway post to my other pie posts.
Four Pies O’ Mine.