A busy scientist cooks from scratch.
During grad school (the first one, in Rhode Island), I was lucky enough to be friends with someone who knew a local Portuguese old lady ran a brisk and illegal trade in pies — mostly apple pies in the fall, strawberry or blueberry in the summer — out of her kitchen in South Kingstown.
Flaky, buttery delicious pie crust recipe for one double-crust, or two single-crust pies (or quiches). Pie crust freezes well, so you can freeze one half if not using and thaw overnight in the fridge next time you need it. I did not bake my first pie from scratch until September 2016. Why not, you ask?…
