There's still time for pie

With all of the fruit I bruise on the trek home from Sunday's market, I'd
be hard pressed not to be in pie mode. But being in pie mode is all about
the crust! Which means butter, cold dough, and quick quick working time.
I'm still working on a flaky pastry dough, but I think I'm getting close. The
recipe will be posted when I get it right!

For now, enjoy a picture of Jesse eyeing the pie.

Also, hop on over to the bread blog to see some progress with the teff loaves!

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