Does a 'good' pie crust really add to a pie or is it something than can at best not get in the way of the delicious goodness on the inside?
I recently had an awesome piece of cherry pie recently when dining out. Cherry is my favorite along with crustless pumpkin pie covered in whipped cream. It had a dense filling that didn't flow like water all over the plate. They seem to follow my philosophy of minimizing the crust to let the filling shine. Unfortunately they only sell that pie for a few weeks of the year and are now featuring a different variety.
I didnt expect the one at the local Kowalski's to be quite as good, but it was like eating a toast sandwich the crust was so thick. I'm sure the crust was consider 'correct' since it was flaky, but it was just too thick. It seemed like it was half of each bite and 90% of the bites along the outer edges.
How do you like your pie crust? Does it change based on the pie?