Before cursing my needle for poking me while sewing patches on my son’s very first Cub Scout uniform, I had a very delicious slice of pie. A slice of the very first pumpkin pie of the season. It’s a day for firsts, I guess. I had a slice because I KNEW I needed some sweet fuel for this sewing task. It isn’t so much difficult as it is TEDIOUS! Holy tiny stitches. Plus, I’m sorta-kinda a perfectionist, so I may have ripped it out a time or two.

This isn’t my first time baking a pumpkin pie, but it IS my first time making a crust from scratch. SO EASY. Cut half a cup of butter into 1 1/4 cup of flour mixed with 1/4 teaspoon of salt. Add in 1/4 cup ice-cold water a tsp at a time until a ball forms. Wrap in plastic and refrigerate for 4 hours or overnight. Roll it out to a 12″ diameter circle and then press it into your pie dish. I don’t have a rolling pin, so I used a glass. It’s perrrrfect! I think I’m going to skip dinner and just have a slice of pie again. My boys are with my mom at a party, so I don’t have to worry about what a HORRIBLE EXAMPLE I am. I might even have a can of Pepsi on the side.