Deep Dive No. 2: Pie Crusts

a primer on pastry dough and methodology

I had another topic planned for this month’s baking theme, but last week, I remembered that March 14th is Pi Day—an excuse for every food blogger everywhere to share latticed crusts, flaky doughs, and bubbly fruit fillings— and I truly couldn’t pass it up.

And since its March, the very edges of spring are beginning to pop up all around. Outside my windo…