Tuesday, March 19, 2013
How to Prepare a "Raggedy Crust"
If you've been reading this blog for awhile you have heard the word raggedy often. Raggedy is the way my braids look mixed with snippets of hay, raggedy is how The Dirt Farmer dresses, raggedy is a Apifera love in motion. Many have asked me for specific directions on how to make my infamous raggedy crusts. It's an intuitive process and difficult to capture in a step-by-step recipe, so I crafted this wording for you.
Before you begin the crust, go outside and run, skip, or walk as fast as you can. Don't wear a hat or hold your hair back by braids or bands.
Don't worry if it is raining or snowing.
Return to your house and look in the mirror. Relish in the sight of your hairs all randomly arranged. Do not brush your hair. If you have long hair you can braid it, but do it fast with your eyes closed.
Prepare your pie crust and fruit filling as usual, leaving dough for the top. Roll out dough for the lattice. Close your eyes, think of your hair and how it felt in the wind. Slice a long 10" piece of dough. Do not partake in internal banter such as, "Oh dear, it is not straight." Cut many pieces like this, quickly, with passion.
Place one strand of dough on top of the filling. Twirl yourself around twice and place the next piece on the pie. Repeat until all the dough strands are on the pie. If you feel dizzy, for heaven's sake, sit down and rest.
Do not weave the strands together, just let the strands be themselves.
Excerpt from "Raggedy Love" an illustrated memoir by Katherine Dunn of Apifera Farm. Interested publishers may contact Katherine for a complete manuscript and art samples or to discuss this project in detail.