Chocolate Brownie Pecan Pie

This combination was even better than it sounds, thanks to an extremely (accidentally) crispy crust and some bourbon-vanilla whipped cream (not pictured). I can say without false modesty that this is one of the most delicious pies I've tasted, let alone made.

Carolyn's Top-Secret Magic Pie Crust Technique: Part 3

Today: The thrilling conclusion of this weekend's pie trilogy!
If you haven't already, you'll want to peruse Part 1, which outlines dough-making, then Part 2, which shows rolling out and shaping. Today we see pictures of the results, after Carolyn put the crust to work in the form of a savory Red and Yellow Pepper Tart.

Carolyn's Top-Secret Magic Pie Crust Technique: Part 1

Today is a special episode of our series, in which we watch pie expert Carolyn Walters demonstrate her super-magic pie crust techniques, which she originally learned in person from renowned chef Madame Kuony in Milwaukee in 1981 and has been using to win local pie contests ever since.  If that isn't enough to establish pie-master credibility, here's a photo of her delicious rhubarb pie (of which slices were eaten so quickly that no photos of the whole pie remain):

Not convinced? How about a close-up of the incredibly flaky crust?

OK, now that we're all drooling, let's talk about how this sort of thing is done.