Pie season is upon us, so here's a simple recipe for a deep dish pie crust. It turns out flaky and crisp, baking perfectly for those recipes where you need a pre-baked bottom crust. If you are making a double crust pie, just double everything and you'll have plenty of dough, and enough left over for a few sugary cinnamon roll treats.

For those who either cannot or will not eat dairy, I offer this superb version of Espresso Chip Ice Cream, calling it "ice dream" because truly,  it is the stuff of dreams for anyone having to kiss dairy good-bye. I had a period of several years where dairy and I were not getting along, hence, you have my sympathies. It was a time when the only dairy free option was a lactose free ice cream; I tried it and  chose to abstain. It just wasn't a worthy option.