less than 48 hours

in 41 hours, i get to start pastry school!  this morning i got to go pick up all of my equipment and uniforms for the program.  i am so excited about getting started.  i've got all of my supplies and equipment labeled, most of my reading is done, and all i need to do is get my uniforms pressed and ready to go.  this week we are going to do pie crusts, pastry doughs, and all the appropriate fillings.  i've been reading all night about the food science behind a proper pie.  it is so unbelievable cool that you can add flour, fat, water, and salt to a bowl and end up with a flaky, crispy, crust that can be the perfect vehicle for any number of fillings and toppings.  normally, i am not much of a pie person, but that is mainly because of some serious oral sensory issues and pie crust gets soggy on the bottom, which is a horirble feeling on the tongue.  my goal for the week is to figure out how to make a pie crust that doesn't get soggy so i can truly enjoy it.  normally, i like to make my pie filling and have it in a bowl with pie crust 'cookies' on the side so that you don't end up eating soggy crust.  (odd sidenote:  the episode of scrubs that i am watching happens to be the one where j.d. does his improv conversation about pie)  i'm thinking i will make custard pie because it is absolutely the best even though it is seriously underrated among the rest of the pie eating public.  we have to make apple pie in class, but it will have a double crust and i feel that apple pie should have a struesel topping instead of a ton of crust.  luckily i don't have to make lemon meringue pie because meringue is terribly slimy and unfun to eat.  wow, who knew i could say so much about pie?  success and/or failure stories to come!  i can't wait to get started.