Many of my pie cravings are inspired by the writers at The Guardian . Today's recipe is based upon The pie life: Hugh Fearnley-Whittingstall's pie recipes . The "Curried smoked haddock pasties" described there seemed like an item worth baking for the Pint & Pie's first blog post. French Butter & Flour Crust First up, the crust. Given a choice, I often opt for the better quality ingredients when cooking and in this case had in mind to get some European-style butter. The grocery had an unfamiliar brand, Elle & Vire, from France that I couldn't resist giving a try. Probably overkill for a pastry crust, but just thinking about that Normandy butter makes it taste better! After years of imagining making crusts were difficult, a couple tips from an Alton Brown video showed me how wrong I was. Today I used a food scale which I had purchased recently to assist in homebrewing. Normally I would simply measure in cups and tablespoons but the rec...