I go through the same process every time I make a pie crust, which is often. The same measuring of salt, the same blending of dry and wet ingredients, the same feeling of chunks of butter and flour clinging to my fingers. And regardless of what recipe variation you or your mother or your grandmother, your brother or husband or wife use, they likely follow similar steps, whether they prefer butter, Crisco or lard.Though I love that flaky-fruity first bite, that anticipation as I pull a hot pie, filling bubbling, out of the oven, pie baking for me also has a deeper, almost spiritual import. For me, pie baking is really about ritual.
This idea is nothing new. Read any food writing today, and the author probably talks about ritual in some form. That “local,” “handmade” and “artisanal” you read about really is all about process and connection.
Read on via American Food Roots