Have these thoughts ever crossed your mind? “Bake a pie? It’s too hard. I don’t have the supplies, or the time. I don’t know how to make a crust. What if the crust isn’t flaky? I don’t know how to crimp. Can’t I just buy a pie at the store?” Fear not! We have insight.

•There are only four ingredients in a basic pie crust.

•It takes less time to make a crust from scratch than it does to drive to the store, or to even think about thawing a frozen one.

•In a pinch, ready-made pie crusts are available everywhere.

Once you get the hang of it, you can sass up your shell by adding
sugar, vanilla, lemon zest, almond extract, nuts, or other ingredients that tickle your fancy. If you have the slightest creative spark, you will love all that you can do with crimping and fluting. Pie pans exist with fluted edges built in. All you have to do is mold your dough to the pan. Presto! Your crust will look professional. Think of your kitchen as a laboratory and an experiment. Even an ugly pie will taste amazing.

Many of the pies throughout this chapter came to us with their own crust recipes. Though some are similar, none is exactly the same. If you find one you like—it flakes or crumbles just right, you find it easy to work with, it tastes delicious—then by all means, stick with it.

Think of the dough as adult Play-Doh. Bend it, roll it, shape it, and make a ball. When your crust is ready to be filled, imagine it oozing with something buttery, dripping with fruits and berries, filled with sassy tangy sweetness, or thick with finger-licking pudding. Turn the page and give it a go.