I baked my first pie alongside my Grandma Jeanne when I was 14 years old. It was for a church social, and she was experimenting with an olive oil crust.
I’d always loved cooking and baking, but Grandma’s country kitchen was less stressful than my mother’s, because Grandma was more accepting of a mid-process mess. I distinctly remember the proud feeling carrying the pie into the church and serving it. Many bakers will tell you that sharing baked goods with others is their favorite part—and it quickly became mine.