Kate Connally wrote:

> All my friends and relatives "would" be able to tell the
> difference and they certainly would care. Although I do
> know plenty of people who wouldn't know or care, but the
> ones I share meals will would and do. We're all incredibly
> picky about pie crust.

If you have been raised to think of pie crust as something that is home made it is
hard to get used to the stuff they pawn off as pies or pie shells in stores.
Personally, I think that pie crust is pretty easy to make and doesn't make a heck
of a lot of mess. There are no machines that get dirtied and then have to be
cleaned because it is better to make it by hand so as not to overwork the dough. A
rolling pin, a pastry cloth and some extra flour. I figure it takes me about 5
minutes to mix up pie dough, maybe another 5 minutes (max) to roll out a top and
bottom crust, and about an hour of refrigeration between making the dough and
rolling it.

My pie crust doesn't always turn out as well as my best batches, but even the
worst has been better than the best store bought. I get enough rave reviews of my
pastry to keep me at it.