My life of pie

Pies always made me nervous. Didn't matter if they were deep-dish or mile-high. And you could call them whatever: quiche, tart or galette. It's the crust and the making of it that always stopped me cold. I would avoid recipes calling for pie dough, or I'd scurry shamed-faced to the frozen food aisle of the local supermarket to buy ready-made.

By Bill Daley, Tribune Newspapers

February 27, 2013