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My reasons:

1) My mother makes awesome, AWESOME pie crust with luscious fillings. Why bake my own when hers will be there for the eating? She even has the proper Tupperware for transporting them.

2) My mom didn't actually get around to teaching me how to make a piecrust. Until I corner her on that...

3) Making a roll-out crust makes me psychotic. I tend to swear violently and frighten people.

4) Said crust turns out ok, not awesome.

5) Which leads me back to Reason #1...

I'm too intimidated to make my own crusts. I buy pre-made crusts and then fill them with yummy from-scratch insides.

But being addicted to Pushing Daisies makes me want to make my own pies. Crust and all.



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blasphemy

Your pie cooking contest inspired me to make my FIRST (100 per cent-from-scratch) pie last night and, after making my banana cream pie, I now can easily state why I have never made a pie before: there is NO COVERING UP bad execution of a recipe.

Though my crust tasted great, the custard I made was incredibly runny (i.e. looked like a creamy soup).

I'll try again...someday...but my fear of failing again keeps me from wanting to run out and try it all over again any time soon. Here's to getting over it, Foodwoolf.com

I was always terrified to make a pie (my grandma is a pie queen), but my 14-year-old sister makes them all the time, and my sister-in-law, so I was shamed into making my first one this weekend. I picked green tomato.

Apparently, I have pie-crust making my genes, because mine was fantastic! I think did well with the pie crust for the same reason I am bad at making bread. I under-knead bread, and that is exactly the kind of hands-off you seem to need to make a pie crust.

p.s. before anyone suggests no-knead bread: I have made four rock-hard frisbee loaves so far. No dice.

I have to agree with reasons 1-4. I've been known to make an apple pie once in a while, but never with dough from scratch, and I've started making bread and pizza dough from scratch but pies still scare me... Maybe I'll be inspired this month.

I don't have a Kitchen Aid. Period. No pies. I want a pie...

You don't need a KitchenAid to make a pie. They're overrated. (This coming from someone with a Pro6 in her kitchen.) I grew up making pie crust with one. I now use a pastry blender.

Regarding reason number 2...try a blueberry pie. Use frozen blueberries (I like Wyman's), and all you have to do is add sweetener, thickener, flavorings (spices, lemon juice).

I come from a long line of fab pie bakers (no soggy crusts). I have turned vegan so I have begun to experiment making crusts using coconut oil and making raw crusts as well. Check out some of my recipes at: www.testkitchenette.wordpress.com

What is the pie in the photograph?

I'd like to make that.

My reason? My husband doesn't like baked fruit pies, and hates pie crust. That pretty much ensures that I would be eating an entire pie by myself, and that is no good. So, pie does not get made in our house unless we're having guests, and that doesn't happen often. It makes me very sad, as I actually like pie more than cake.

Peeling apples for pie? Unnecessary. Skip it. Still delicious. And more fiber, so you can claim your pie is good for you!

ever seen the movie Waitress with Keri Russell, love all those pies.

I like making pies, so I'm not your target audience, at least for this thread.

But I also hate peeling or otherwise prepping the fruit. Instead, I've had a lot of luck using combinations of frozen prepared fruit (most grocers have a nice selection) and dried fruit (which also absorbs excess juice). The fruits don't have to match.

i love the flavor of pies but don't have the counter space to roll out a decent crust. so i make crumbles instead--and i think i prefer them

@ Reason #3: Canned pumpkin pie filling is indeed gross, but it is not the same as canned 100% pumpkin puree, which is what I use for my pumpkin pies.

@ Reason #5: In my experience, transporting a cake is just as much a PITA as a pie, if not more, if the cake has already been nicely frosted. I just cover the pie loosely with foil and lay it down on the passenger-side floor. Never had a problem.

One of main reasons I enjoy pie is precisely because it is always something prepared and offered to me by someone else who can do it better than I ever could!

I tend not to bake, for a bunch of reasons most of which is if I do I am the only one around to eat it and well, eating a pan of brownies by yourself is not very attractive :)

Pies are so forgiving! I plunged into making them in high school, and they are always appreciated, even if the crust is cracked or the filing a little too runny. A home made pie is just soooo much better than an Entenmann's, so you win no matter what.

Yes, it can be a lot of work, but a food processor (which I only acquired 2 years ago) makes the crust SO easy.

You're cranky about pies. But I can't say that I blame you. Sometimes, my pies turn out so horribly. I DO NOT make my own crusts. And on a similar subject, tarts infuriate I tried to make some mini pecan praline tarts last year. They hardened up so much that when I tried to pop them out, the scalloped edge of the tart dug into my finger so deeply that I thought I'd need stitches. OW. And they were hard like peanut brittle. Grrr to messed up tarts and pies. Grrr!

So I still come to this post and start drooling over that photograph.

I'd really like to know what pie that is up there? Sources, anyone? Any guesses?

I'm starving for that pie over here.

Oh don't be so negative!!! I've been making pies as long as I can remember. But, I hate making cake. I hate trying to get the icing on and then i never even want to eat it. But a pie....mmmm i could eat the whole thing!

They are not that hard! I always do oil pie crust (a.k.a. no-roll). You just mix it up with a wooden spoon and smush it in and then do crumble top. Blueberries are the easiest! No cutting!

The secret to the crust tasting yummy is to use milk instead of water and you have have have to use corn oil. All other oils don't have the right flavor.

Ok there's my deal. I couldn't stand for pie knocking without speaking up! Go pies!

I'm new here, and until this summer was alsopastry phobic. I bought pastry shells when I made pie with the apology that Tenderflake did a better job of it than I could. But, this summer I discovered a fool-proof pastry recipe from Cook's Illustrated made with vodka! Easy to roll out, tender and flaky. Yum. I now make my own pastry and it's much better than Tenderflake! I've since passed the recipe on to friends and they too have had success. Happy baking.

Less whining! More PIE!