Pies

The truth is, however, that the less familiar pastry-making becomes, the harder we believe it to be; but all you have to do is make some and then you’ll realize that it doesn’t require expertise or dexterity beyond your capabilities. And I write as someone who is a clumsy and impatient cook. There is nothing like becoming competent at some hitherto terrifying activity to make one confident. And in cooking, as in everything else, confidence (and competence) breeds confidence. To learn how to make pastry, all I did was make some, and make it again. Then, some time later, again. Suddenly, I found I could do it, more or less without thinking about it. I’d never before considered myself a baker, and so it was particularly satisfying to become this person who turned out pastry and made pies and beautiful tarts.