As any baker knows, a good pie starts with the crust. Now, what a good crust is can be debated, but the creator of this culinary confection definitely did something right. Aside from the masterful latticework overlayed on the filling of translucent reds, builder Timofey Tkachev kneaded out a crispy crust of baguettes. This nice parts usage was made possible by wedging the baguettes onto flags built into the structure of the filling. A little friction helped place the rest, achieving a nicely textured outer edge to the pie.
Keyed into culinary display techniques, Timofey gave us wonderful details like sprigs of herbs, a dragon wing as filling oozing out onto the table, and stray bits of the crust where the slice of pie was cut.