Much to my childhood disappointment, I didn’t have grandmothers, and my mother didn’t bake. So I came to pie-making later in life, and had a frustrating time learning. I started with Julia Child’s Mastering the Art of French cooking, but it wasn’t until I actually saw a person make pie dough in my kitchen that I started to be less afraid I’d screw it up.  For a decade, I followed Julia’s rigorous by-hand method of mixing the flour and butter. But making pie dough in a food processor is a snap and fool-proof and that’s how I do it today. I make all-butter crusts. My other tip: use the refrigerator. If the dough starts to get too soft at any point in the process, put it in the fridge for a bit. (That’s how to avoid some of the woogey edges you’ll see in my pictures!) Then take it out and continue forth. I’d love to achieve perfection. I haven’t. It doesn’t have to be perfect to be beautiful. This pie crust was puffy, crisp and buttery. Apple pie is one of the …