Crust Is Hard

Just took this one out of the oven. I've most certainly made this Pecan Pie before, recipe compliments of Camellia Grill in New Orleans. But, today, I'm trying out a new crust. I'm putting my pie crust baking technique in the expert hands of the folks at Four & Twenty Blackbirds.

Hoping it is as delicious as it's aroma - cause it sure as heck doesn't look very pretty. Mind you, that's not the recipe's fault. I'm just not a pastry-making maven. My go-to for pies is to use a fork, letting its tines press into the dough for a bit of a crust design.

As you can see, that tine handiwork didn't do the trick this time around.

Beauty aside, I've yet to find a pie crust recipe that I return to time and time again. Maybe this one will prove a winner. And, if so, maybe I'll develop the skill set to lovingly mold and crimp crust dough into breathtaking design.

Nah. I'll just have to press harder with those fork tines.