~ Practice Makes Delicious ~

We've started in on the dry-run recipes for Thanksgiving with the glazed sweet potatoes, and also: pie. Every year I laud the wonder that is My Mom's Best Pie Crust. This is an oil-based crust, so it's vegan. But we make it because the crumb is so flaky, so tender, so delicious. The little hit of salt here is good with every filling the crust has ever met. I prefer this over butter crust for pie, but I do get butter in there with my tart crusts made with ground almonds. I do these as push-in crust, no rolling, extra easy. You might also try my coconut oil-based crust. Beauty, and delicious without a strong coconut flavor (and I love coconut, but it's a crust flavor). The cream cheese crust on my galettes is a wonder, such a pleasure to roll out and fold. I love to make make cherry galette (hey, I'm from the Cherry Capital!), but other fruit fillings such as apple or plum are galette-worthy. The dessert buffet would not be complete here without cream pies: banana, coconut, chocolate. Okay, I may not go for all three but I'm making an extra crust or two (freeze unbaked and bam!, they're ready when you are), just in case.