If you listen to my story on Morning Edition, you'll understand the generational divide that has led to my fear of making a pie crust.
So when I decided to overcome my fear, I did it the right way. I hopped on a train to the Culinary Institute of America, the nation's premier cooking school, in Hyde Park, N.Y. There I learned the foolproof pie crust formula that chef George Higgins teaches his students. "It starts with 3, 2, 1," he explains.