Susan Bucci, of Cranston, learns the ins and outs of making a perfect pie crust with the help of Chef Gary Welling, Department Chair of the International Baking and Pastry Institute at the Johnson and Wales Providence campus. Along side with Chef Welling, Susan makes makes a batch of pie crust dough enough for three crusts, using the basic 3-2-1 ratio by weight of flour, butter, and water. She takes home the chilled dough and makes three pies. View the video.

Providence Journal video and photos by Sandor Bodo