[Photographs: Leslie Kelly] Wouldn't the world be a better place if there were more pie? No doubt about it. As a critic, I always wondered why dessert menus so often lacked this down-home treat. Maybe we're shy on hand-crafted pie because it can be such a challenge to make, especially if you're nervous around flour like I am. Cooking I can do, but baking is a whole different, kind of scary beast. At least that's what I thought before signing up for a pie-making class taught by Kate McDermott at Diane's Market Kitchen near the Pike Place Market. Kate's pie skills have been written about in Saveur. She's shown Ruth Reichl a thing or two, too.... More