The only trick with this crust is that it starts to soften really quickly, sometimes making it difficult to roll out or transfer to the pie pan in one piece. Just be patient and stick it back in the fridge for a few minutes if you notice this happening.
When you've mastered that one, take a look at our recipe and instructions for basic traditional pie crust:
You can also branch out with one of these recipes:
Once you have your crust made, there are a few things you can do:
After the crust, making the filling is the easy part! Just in case you need it, here's some inspiration for your holiday pies:
What other bits of advice or inspiration do you have to share about baking pie from scratch?
(Images: Faith Durand)