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I'm Molly.

And I'm Matthew.

And this is spilled milk, the show where we cook something delicious

eat it all and you can't have any and this is all literally true today because Matthew made

an epic lunch and dessert and I'm still recovering but you know what right now we are going to

talk about just what we had for dessert which was was... Which was pie crust. It was just an empty crust. I set this up all wrong. No, no, no. I made a huge, like, bathtub-sized flaky pie crust. We both got in. Just ate our way out. It just ate our way out. Oh, I love that when I get to do that with a pie. Yeah, me too.

Yep.

Yeah, are you one of those four and 20 blackbirds? Yes. Okay. Okay, but anyway, this is our pie crust episode. Matthew made us a great lunch that concluded with a blueberry galette. Yeah. And so, yeah, we're going to talk about pie crust today. And we want to say at the outset that, like, we're not going to get into the history or like pie crust tricks or like what's a myth and what's not a myth. Though we might do a little myth busting. We're going to like mostly talk about our own experiences. Like our pie crust journey, like how if we're going to make a pie, what kind of

recipe are we going to use, what are we going to turn it into?

This was suggested by listener Kathy, by the way.

She suggested that we get inside a pie crust.

Okay.

Together?

She suggests that we get inside a pie crust together and preferably that it be soundproof.

She doesn't have to have to listen to our bullshit anymore.

...