October Mornings & Pie Crusts: A Love Letter to Fall’s Slowest Hours

There’s something undeniably special about October mornings.

We already know it’s fall — the leaves blaze red and gold, the pumpkins start showing up on porches — but the air still lingers in that in-between space. Some mornings are crisp enough for a sweater; others carry a last hint of summer warmth. You step outside and don’t always know what you’re getting. That unpredictability? It’s part of the charm.

For some, this is coffee-and-reading season. Maybe a quiet article, a half-read novel, or even the morning news. I’d say newspaper, but I know not many people read those anymore. There’s something comforting about the idea, though: holding something physical, flipping pages slowly while the steam rises from your mug.

Me? I prefer my coffee with a side of pie crust.

Not a whole pie — just the crust. The making of it, really. There’s something soothing about cutting butter into flour, adding a splash of cold water, pressing it all together until it becomes something soft, pliable, and full of potential.

Pie crusts are underrated.

They’re the beginning of everything. Sweet fruit pies, creamy custards, spiced pumpkin creations — or even something savory if you’re feeling adventurous. Pie can be dessert. Pie can be a snack. And yes, pie can absolutely be breakfast. (No judgment here.)

In October, the oven becomes a kind of hearth. The smells of cinnamon, nutmeg, and browned butter feel like they anchor you to the moment. It’s a time for slowing down, for wrapping yourself in blankets and rituals that feel like home.

So, here’s to October mornings — to the quiet ones, the chilly ones, the ones full of promise. And here’s to pie crusts — buttery, flaky, and full of everything good.

Simple, Flaky Pie Crust Recipe

A buttery, foolproof crust for sweet or savory pies

Ingredients (for 1 double crust or 2 single crust pies):

• 2 ½ cups (315g) all-purpose flour

• 1 tsp salt

• 1 tbsp sugar (optional, for sweet pies)

• 1 cup (2 sticks / 226g) cold unsalted butter, cut into small cubes

• 6–8 tbsp ice water

Instructions:

1. Mix the dry ingredients:

   
   

   In a large bowl, whisk together the flour, salt, and sugar (if using).

2. Cut in the butter:

   
   

   Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter still visible.

   
   

   (Tip: Those butter chunks are what make the crust flaky.)

3. Add the ice water:

   
   

   Start with 6 tablespoons and drizzle it in slowly, stirring gently with a fork. Add more water, one tablespoon at a time, until the dough just comes together when pressed — it should be slightly shaggy, not sticky.

4. Divide and chill:

   
   

   Turn the dough out onto a lightly floured surface, divide it into two discs, flatten slightly, and wrap each in plastic wrap. Refrigerate for at least 1 hour (or up to 3 days).

   
   

   (Tip: You can also freeze the dough for up to 3 months — just thaw overnight in the fridge.)

5. Roll and use:

   
   

   On a floured surface, roll out your dough to fit your pie pan. Bake according to your pie recipe’s instructions — either blind bake for cream pies or fill and bake for fruit pies.

A Few Cozy Tips:

• Use a mix of butter and shortening if you prefer an ultra-flaky crust, but 100% butter gives unbeatable flavor.

• If your kitchen is warm, chill everything — even your flour.

• Want an extra golden, crisp crust? Brush with egg wash (1 egg + 1 tbsp water) before baking.