I have confession to make. Just the thought of making pastry scares me. With savory food you can usually fix whatever you're making along the way. You can taste for seasonings and for "doneness". But when you bake something you just don't have that option. It's all some science experiment with bamboo skewers and formulas. With enough practice, I imagine you get to the point where you know how juicy your fruit will become in the oven, how long to whip the egg whites, when your dough is properly chilled, how much sugar is just enough, when to add lemon and when to add vanilla. But me, I fret. I try to find a good recipe and pray it works. When it does I treasure it. I've never believed I was capable of making a pie. But I was lured into it this Summer by a number of food blogs with their tantalizing pie posts . So I gave it a go. I made a variation on the classic Cuisinart crust, the filling was a mixture of blueberries and rhubarb with just a sprinkling of......
