Riley’s pie crust

Leah has been making pretty amazing quiche on an almost weekly basis. It’s a filling, wholesome breakfast for the two of us, and a godsend given our crazy weekly schedules.

The crust makes or breaks a quiche. We love our friend Riley’s recipe, so much so that Leah pre-makes a half dozen crusts and sticks them in the freezer so we always have one ready.


  • 3 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/4 cup butter, warmed to room temperature
  • 1 egg beaten
  • 5 tablespoon water, cold
  • 1 teaspoon vinegar


Mix flour and salt together, then knead in butter. Work until butter is well-mixed. Mix wet ingredients in a separate bowl, then add to other ingredients. Work together. Form into four balls. The dough can be frozen for up to two months. (Makes four crusts)

Shredding the gnar, redux


Last year, I ended the season with an unbelievable day of skiing. Today, it happened again.

Riley, my dad, and I arrived just before open to 13 inches of fresh. Riley, the avid tree skier he is, led the way all over the mountain. Fresh tracks and face shots galore.

We finished with 16k feet of vertical in 14 runs. Reminder to self: increase the DIN setting on my Kilowatts so they don’t fly off so often.