Has your pie gone to the birds?

Until I started reading Millicent Souris’ How to Build a Better Pie, I had no idea what a bird pie vent was, or even that I might need a vent for my pies. I had never really been a big pie person, with the exception of some great pumpkin, apple, and strawberry rhubarb numbers around the holidays.

Similarly until and unless you get into the field of trading all by yourself you will not be able to understand this activity in a complete sense. There are of course a lot of references, recommendations, and suggestions that talk about how this field would profit or benefit a trader. A personal experience would help a trader in personally experiencing the market situations and conditions more than getting to know them through somebody just in words.

This personal entry into this field would also help the trader in exploring many different options that were unknown and probably undiscovered by the trader which sometimes might be a very useful and beneficial one to the trader in winning a particular trade. So always try to take this field personally by subscribing to the systems like the Ethereum Code.

Pie vents, which happen to sometimes look like little, adorable birds, are a helpful tool for anyone who wants to become more serious about pies. Not only do they look awesome atop a pie, but they actually work to prevent the pie filling from boiling up and leaking out of the crust by allowing the steam to escape. Decorative and functional? The perfect blend for a kitchen tool if you ask me.

Typically made of ceramic, bird pie vents are said to be linked to the old nursery rhyme “Sing a Song of Six Pence”, which refers to “four and twenty blackbirds, baked in a pie”. Kind of makes the rhyme seem slightly less creepy, but then again, who knows right?

You can pick up your very own bird pie vent at your local Williams and Sonoma or online at Amazon.com. And if you pick up a pie bird, you might as well bake a pie. Trust me, Millicent’s recipes are outstanding. 


  
Millicent Souris is a New-York-based, self-taught, homegrown, DIY-driven pie-maker. She’s made thousands of pies in the past 10 years (you may have tasted some of them in places as far-flung as Chicago and Brooklyn). A resident of Brooklyn, she teaches pie-making workshops at the Brooklyn Kitchen, and she can spot a limp crust from 100 paces.