Flour. Butter. Water.
Just a handful of ingredients can create the most incredible, flaky pie crust. There's something so therapeutic about the process of making a dough. It's all in the cool temperature and the gentle process of rolling, rotating, adding flour, and rolling again.
The only reason I don't make pies on a daily basis is because I know how much butter goes into that crust, and I might not make it past 60 if I ate as much as I'd like. Using butter with wild abandon is not my typical modus operandi, but every once in a while, everyone needs pie.
Here, you can see an up close look at 'dough therapy' from this Thanksgiving [special thanks to my Mom for being the on-hand photographer while I cooked] and the completed [and utterly decadent] apple pie with marzipan [recipe to come later in the week].