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Counter Intelligence: At MessHall in Los Feliz, fall in for fun
We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it athomenearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants — somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
By Jonathan Gold
November 24, 2012