Ryan Scott Brown

I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.

I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.

B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.

    Pie Crust


    • unsalted butter 20 tbsp
    • flour 350 g
    • salt 1/2 tsp
    • ice water 1/2 cup


    1. Cut refrigerated unsalted butter into chunks to help them combine better with the flour.

    2. Put flour, butter chunks, and salt in a food processor. If the butter is salted, forgo the extra salt. Pulse just once to start getting the butter mixed in.

    3. Using the food processor in short pulses, add ice water in small amounts until all the water is added and the butter is roughly pea-sized.

    4. Wrap the dough ball in plastic and use your hands to compress it as fully as possible.

    5. Chill in refrigerator for ~90 minutes and then roll out. Yields a top and bottom crust for a 9 inch pie.

    General Cooking

    1. Lay a bottom crust in a 9" pie dish.

    2. Puncture the bottom with a fork and par-bake the crust for 10 minutes at 375F. To prevent the bottom from puffing up use baking beads or dried beans on top of a circle of parchment paper.

    3. Fill and top with the other half of the pie crust with generous venting or as a lattice.

    4. Bake for 30 minutes at 425F on the bottom rack, then turn down to 375F and bake and additional ~20 minutes until the outside is golden brown. Place tin foil around the edges of the crust if they start to burn.

    Design by Sam Lucidi (samlucidi.com)