You can see I chose fellow members of EBW (Etsy BeadWeavers Street Team) and others I pulled from my favorites.  This list is active until Monday morning, June 23rd. Check it out.

If you want to see it on Etsy, you have to get there quick! It will disappear at 4:09 a.m. Monday Morning, May 19th (EDT). Click the screen shot to be magically transformed to Beadwoven Heaven.

So, Sunday, I head to the store, buy all my ingredients and come home and get ready to make pie crust. J wanted a cherry pie using a canned filling, so I would only have to attempt the crust this time around. Ingredients on the cabinet, ready to make a crust and I realize I forgot the freakin’ Crisco! Well you can’t make a crust without Crisco, so back to the store I go. 15 minutes and $4 (!) later, I’m back. I don’t have a pastry blender (hand held doo-hickie with wires across it to cut the Crisco into the dry ingredients), so I decide to cut the Crisco in with my super-duper mixer my sister got me for Christmas (thanks Po!).

You know, you can sling a LOT of Crisco and flour around with a mixer! But nevertheless, I get it mixed. And it looked just like the Queen said it would - very crumbly. So I flop it out of the bowl onto the (floured! I remembered) counter and make a loverly log o’ dough. The recipe makes 5 crusts, so I do my best to divide them. Three are wrapped and go into the freezer, and two remain there - staring up at me.

I whoop out my (never before used) rolling pin and away I go. First push across the dough and I remember you should flour it! Ok, pin floured now roll, roll, roll, this doesn’t look round, roll, roll, roll. After a few slings of flour and some rolling motion, we have a crust ready to go into the pie pan. Luckily I remembered to flour the cabinet and the crust rolls around my pin (fairly) easily. I get into the dish, patch the large tear I created in the back (you can see the patched area in the pic) and trim the edges just a bit. I’ve made a freakin’ pie crust! YAY!

Then, with flour covered hands, I grab Jeff’s camera and commence to taking pics. (By this time, he thinks I’ve lost my ever lovin’ mind!). And here we have, a crust in a pan - tada!

Next comes the easy-peasy part - putting the filling it. All it took was a simple little can opener and voila! I can’t believe my eyes, I’m making a pie!

Ok, so, you know a pie needs a top crust too. And just when I thought I was finished… So, dough ball #2 get a sling of flour on the counter and here we go with the trusty (floured this time) rolling pin. Actually by this time, just about everything, including me, was floured. Roll, roll, roll, this is kinda round, roll, roll. We have a second crust. Two crusts in one day?! This must be a record or something! I slap a patch on the piece I tore and do a fancy learned-it-on-the-Food-Network crimp around the edges, cut some vents in the top (OH, how I wish I had made a smiley face on top - they drive J crazy!) and into the oven she goes.

I then clean up the mess…and watch the clock. Tick, tick, tick. Pies take a long time to cook!

Finally, finally my masterpiece is done. Here she is proudly cooling on the table.

May I present to you, my very first cherry pie…

And just because I could, I shot this pic so you could see the crust up close and personal. It wasn’t tough and bleh, it was tender and flaky and oh so delicious! J and I fought over the last piece - literally. Happy Birthday, J!!