You guys, I baked a pie! And, it was good!

While I hate cooking, I’ve always kinda liked baking. And, fruit pies are the easiest thing in the world to make — it’s just fruit, sugar, and a few other spices or ingredients. In the case of the fresh red-raspberry pie I made, there were only three ingredients — berries (of which we have many because our bushes are exploding right now), sugar and flour. Dump it all in a crust (store bought, of course…you know me, right?) and bake it.

The trickiest part to the whole operation is not burning the edges of the crust while ensuring the rest of the pie cooks through. I have a metal crust guard that sits on top of the pie and covers the edges until  I remove in the last 10 minutes of baking. It works perfectly.

What I didn’t realize is that the crust still needed guarding after baking.

I returned home from work on Tuesday to find my perfect pie missing portions of that perfectly browned crust.

Lauren claimed to have “accidentally” broken off pieces of the crust, but this ain’t my first rodeo.

Me: Just admit it, you totally ate it. That pie is for Natalie’s goodbye party tonight and now I have to take it with a crust you picked at.

Lauren: Fine, I ate it. But, seriously, you can’t just bake a pie and leave it out and not expect it to get picked at. I mean, come on, what did you expect?

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