MMmmmmmmm pie.
Today I started my Thanksgiving baking with shoo-fly pie. Since Marc's dad and brothers were brought up in PA Dutch country, I try to make some of that and funny cake every year for the family. I used to freak out every year about making the pie crusts, but a couple of hints from Alton Brown made this year almost painless. I put the crust in a gallon ziplock bag and let it sit in the fridge for half an hour. When it's time to roll out the crust, I do it inside the bag with the sides slit. It rolls out so easily without sticking or tearing. When it's the right size, I open one flap of the bag, position the pie plate on the dough, and flip it over. They aren't professional crusts, but I do manage to make them without words I don't want the kids to hear me use. Mmmmmmm..... pie.