Finding joy in the gradual mastery of pie crust

I recall my initial attempts at pie crust resulting in tough, crumbly disks that shattered when sliced. They lacked the flaky layers I admired in bakery windows, often because I overworked the dough in frustration. Through persistent practice, I learned to handle the butter with a lighter touch and incorporate ice water sparingly. Yesterday, I produced a crust that baked into a golden, tender shell without a single crack. It held a juicy blueberry filling perfectly, each slice clean and satisfying. That success felt like a quiet victory after so many past disappointments. Reflecting on this, I appreciate how baking teaches humility and rewards subtle adjustments. Now, I look forward to sharing this pie with friends, a small testament to progress.