The Giant Rolling Pin That Helped Me Bake the Perfect Pie
The blackberries are ripe. Too ripe. They seep through the brown paper bag and drip steadily down West Broadway for 6 blocks, then puddle outside your door while you dig for your keys. You are Harold and this is your purple crayon. You recall the page that says “There were nine kinds of pie that Harold liked best” and you wonder if he knew how to weave lattice crusts. The recipe you’ve chosen doesn’t require lattice-ing so everything is in hand really. You have the whole afternoon and all the right ingredients (yes, even the really good butter). Now if only you could draw yourself a bigger kitchen.
See, your kitchen is the size of a postage stamp—be generous—a postcard (for reference: your sink rug functions as wall-to-wall carpet). And you thought that was the clincher, the thing keeping you from any baking project larger than a ramekin. But not today. Today is the day you bake an entire pie with nothing less than the Lovely Rolling Pin, the tool all bakers are buzzing over because it’s so precise and so, well (and here you falter) wide. You pick it up and place it under your free elbow, like a javelin.
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