-- Keeping cool

One universal truth when making crusts is that you need to keep everything cool, particularly the butter (or lard, or shortening). Warm butter will be absorbed by the flour instead of coating it, resulting in a tougher, less flaky crust. Once you take the butter out of the fridge, work quickly to make the pie crust. Refrigerate the dough between each step. If you want to make a pie during hot weather, try to make it in the morning or in the evening when the temperature is a little cooler. You can also refrigerate your rolling pin and cutting board. Or just work quickly and refrigerate frequently.

-- Making it pretty

Last but not least, there are lots of ways to make your pie extra pretty. I love brushing the top with a simple glaze of egg yolk thinned with a little water. This makes a burnished, glowing crust. A friend of mine brushes her crusts several times during baking to make them even more golden and shiny. You can also brush the crust with cream or sprinkle it with a handful of large-grain sugar. Sparkly! If you're ready to level-up your pie, try weaving the top crust into a lattice. It's not that hard, but looks oh-so-pretty.

Knowing how to make your own pie from scratch is one of those skills that every home cook should have under his or her belt. You might not make pies very often, but when you do, you ought to feel confident!

How to Make a Pie

Makes 2 single or one double 9-inch crust

2 1/2 cup all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled (see recipe note)

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