How to Make Graham Cracker Crust for Pie

Do you know How to Make Graham Cracker Crust for pie? I only ask this because knowing how to make graham cracker crust is one of the fundamental skills, in my opinion, that every aspiring pie baker should know how to do. This short post will guide you through the simple task at making a graham cracker pie crust.

Understanding How to Make Graham Cracker Crust for Pie has always been one of those ‘GO-TO’ pie crusts that I can fall back on, if I need to come up with a pie crust quickly and simply. Especially if I’m throwing together one of my cream pies, like the French Silk pie or my Strawberries and Cream pie, and don’t feel like going with a sweeter option (for example – a cookie crust), knowing How to Make Graham Cracker Crust is crucial.

How to Make Graham Cracker Crust for Pie
How to Make Graham Cracker Crust

A great example happened just a few weeks back. The wife and I were on the road, away from home and my plethora of kitchen tools and equipment, visiting my cousins.

Naturally, they wanted a pie made during our short stay there – a strawberry and cream pie to be precise. Not having access to my food processor to chop up my usual go-to pie crust for this – either Lorna Doone or Nilla wafers, I ‘fell back’ to a simple and quick go-to. You got it! A graham cracker crust. Something I could mash up by hand, in a zip lock, and call it good!

Anyways you get the gist. Understanding How to make a graham cracker crust can be very useful to you when in a bind. And besides that, a graham cracker crust goes with almost anything!

The recipe in the video below, from AllRecipes is a great one I just came across, which was slightly different than what I was accustomed to making. I don’t usually put as much sugar and no cinnamon, but after I tried this one out, I became instantly hooked and added the recipe to my ‘bag of tricks’.

Watch the video and try it out. I think you’ll find it surprisingly delicious!

How to Make Graham Cracker Crust

How to Choose the Best Apples for Baking Apple Pie

What are the Best Apples for Baking Apple Pie? When I first took a REAL interest in making and baking pie, I started with learning my mother’s apple pie recipe, passed down from generation after generation. I knew that she ALWAYS used those deep green, Granny Smith apples, so as far as I was concerned, that was THE apple of choice for all apple pie. I couldn’t have been more wrong.

best apples for baking apple pie

It wasn’t until I truly walked through a produce section in the supermarket and really took the time to peruse through the multitude of apple types. The dizzying array of colors and names enough to overwhelm any aspiring baker if you don’t know what you’re looking for…or what you SHOULD be looking for?

When looking for the best apples to bake apple pie with, understand that not every apple type is good to bake apple pie with.

Best Apples for Baking Apple Pie

Apple TypeFlavorTextureBest Uses
Red Deliciousbest apples for bakingVery sweetGets MUSHY when cooked. Skin is thick & BitterJust for eating as is, for a snack. Not good for baking with.
McIntosh Apple
McIntosh apple
Sweet & mildly tartTender yet slightly 'grainy'Best used for making apple sauce or eating out of hand
Braeburn Apple
best apples for baking
Very sweet & mildly tart (like a Granny Smith)Quite crispBest used for making pies, tarts, apple sauce, just plain eating
Rome Apple
rome apple
Not very sweetthick skin and fairly firm 'flesh'Best used for apple sauce
Fuji Apple
fuji apple
Very sweet w/great tasteCrisp with a pear-like textureBest for eating out of hand
Golden Delicious
golden delicious
Both sweet and tartCrisp when fresh. Softens when bakedGreat for pies, apple sauce and 'apple butter'
Cortland Apples
cortland apple
Both sweeter and more tart than McIntosh w/mild flavorTender and slightly grainApple sauce or eating out of hand.
Empire
empire apple
Very sweet and very tart with a good level of juicinessFirm & crunchyBest to eat our of hand
Gala Apple
gala apples
Both Mild & sweet with a good amount of tartnessthin-skin with a grainy textureBest to eat out of hand
Granny Smith
granny smith apples
Very tartFirm, crunchy, and slightly grainy. Best used for making pies and eating out of hand

Can You Mix apples When Baking Apple Pie?

When looking at the best apples for baking apple pie, the question often comes up, can I MIX different types of apples in any given apple pie? The answer is an absolute ‘YES’ however this may take some trial and error and trying out different things.

I personally, prefer to use only one type of apple when baking apple pie, but by no means, let that hinder you from trying out something new and potentially magnificent?! For instance, you can try combining granny smith’s (very tart) with someone sweet like a Braeburn (sweet) in your apple pie recipe? The tartness of the Granny Smith’s might go well with Braeburn’s and you probably wouldn’t have to add much more sugar since the Braeburn’s are naturally sweet?

Just takes some experimentation and exploration. something WE ALL LOVE to do anyways, right?

Apple Tools That Could Come in Handy

apple peelerKitchenAid KSM1APC Spiralizer Attachment with Peel, Core & Slice
Reinvent classic meals and inspire your culinary creativity with the versatile KitchenAid spiralizer with peel, core and slice stand mixer attachment.
Check Current Pricing &
availability
apple peelerCast Magnesium Apple/Potato Peeler by Spiralizer
CAST MAGNESIUM APPLE PEELER by Spiralizer, Durable Heavy Duty Die Cast Magnesium Alloy Apple Slicer, Corer, Peeler
Check Current Pricing &
availability
best apples for baking apple piePrepworks by Progressive Thin Apple Slicer and Corer
The Thin Apple Slicer from prep works is a quick and safe way to easily core and slice an apple.
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availability

Have some input on apples you’ve used for baking apple pie NOT on this list? Please let me and the other readers know in the comments below!

Freezing Apple Pie Baked or Unbaked

Whether making an apple pie for Thanksgiving, Christmas or any other special occasion, event, or even a potluck at the office, it’s nice if you can plan ahead, and make your pie early. Problem is, you don’t want it sitting out too long, so the best thing to do is to freeze it until you’re ready. Freezing apple pie baked or unbaked is not a difficult task, but there is a way to do it correctly. Let me show you how.

First, some quick and basic pie storage tips:

Refrigerate pies containing eggsBe aware that pumpkin, custard and cream pies do not freeze successfully.
Fruit pies keep at room temperature for two daysyou can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
You can freeze both baked and unbaked pie crusts.An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.
To thaw a baked pie crustunwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.
Don't thaw unbaked crustsbake them right out of the freezer.
To serve a frozen double-crust pieunwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.

Freezing Apple Pie Unbaked

Now, it is possible to freeze the pie dough, after you have made it, and shaped it into disks, as well as the pie filling, after you’ve prepared the fruit and already sugar, spices and thickener.

But this is NOT recommended.

You have to remember, if you do it this way, you still have to thaw out these components and make the pie.

The best method is to MAKE the complete pie first, up until its time to bake it, then freeze it. That way, when you’re ready to make it, take it out of the freezer, place in the fridge, let it thaw overnight, then bake it!

King Arthur Flour has an easy to follow way to freezing apple pie, the proper way.

Freezing Apple Pie [King Arthur Flour]
freezing apple pie

Now, to answer a commonly asked question first, YES, you CAN freeze apple pie (or any fruit pie, for that matter), after you have already baked it. It’s really quite simple. Keep reading…

Freezing Apple Pie Already Baked

We’re going to do this in TWO EASY STEPS. Ready?

First: After you’ve baked your apple pie (again, this pretty much applies to any fruit pies), let it cool to room temperature on the counter, or more specifically, a cooling rack (see – cooling racks).

Next: Seal the pie well. I recommend using a good quality, plastic freezer bag. Just make sure all the air is pulled out, as best you can. I have heard some even use a straw to suck out all the air you can, before sealing. Tie it up tight, use a marker to label what kind of pie it is on the plastic, the date you made it, and if you have room, some simple baking instructions. Makes it easy, unless you like fishing through recipes, weeks down the road trying to remember how you were supposed to bake the pie?

If you have multiple pies to freeze. DO NOT STACK THEM. Until that is, they have frozen, then feel free to pile on!

How To Make Chocolate Silk Pie with Oreo Cookie Crust

It started innocently enough, at the conclusion of a long, hot and frankly, quite exciting day, during a soccer tournament in Las Vegas, when the subject of ‘How To Make Chocolate Silk Pie’ was brought up.

My daughter and her club soccer team had just barely, finished winning a hard fought match down in Las Vegas. The girls had played extraordinarily well and despite being the ‘Underdog’ came out on top with a well-deserved victory.

How To Make Chocolate Silk Pie

At the conclusion of the game, the girls slowly made their way from their side to an excited and raucous gathering of parents, eager to pounce on the girls in glee after the big win. But a good portion of them, made their to me, along with my daughter, all with a concerning look on their faces.

I began a slow but deliberate ‘retreat’ from the bunch, concerned that I had done something wrong, maybe I had been a little obnoxious in cheering them on during the game, who knows? But the girls continued their advance, slowly enveloping and crowding around me, until I could retreat no more.

How To Make Chocolate Silk Pie

MY daughter and one of her teammates approached me. My escape blocked by the rest of the group, I cringed and silently awaited my scolding.

‘We want you to make a Chocolate Silk Pie’ for the team!’

How To Make Chocolate Silk Pie

Seriously. You girls pull one of the bigger upsets in your young soccer careers and making a Chocolate Silk Pie is what’s been on your minds? LOL!

Needless to say, after a win like that, how could I refuse. I told the girls, that I had never made a Chocolate Silk Before, but that I would start practicing at haste once we returned to our hometown!

How to Make Chocolate Silk Pie

How to Make Chocolate Silk Pie

How many different ways can you make a pie? I’m asking you this because not surprisingly, there are tens of ways someone can put together the same pie. And learning how to make a chocolate silk pie is no exception. Turns out there are more ways than you can possibly imagine to make this most decadent of chocolate desserts.

Before taking on this ‘challenge’ by my daughter’s soccer team, I knew next to nothing about Chocolate Silk Pie. I knew it typically had some sort of pre-baked crust? Had more or less a chocolate cream filling with a whipped topping?

So I embarked on a journey of Chocolate Silk Pie discovery until I came across a couple recipes that worked for me.

My challenge, was that I was uncomfortable with using raw egg (uncooked) in the recipe, even though there were precautions I could take to insure that did so in a safe and responsible manner. The MAJORITY of Chocolate Silk Pie Recipes out there are made using egg, so although I was able to avoid using eggs this time, at some point I knew I would have to conquer my uneasiness and use eggs in the future.

The recipe that I based my own interpretation of Chocolate Silk Pie from, by Tonia over at The Gunny Sack, used cream cheese as a replacement for using egg. I was comfortable using cream cheese in a variety of past cream pies so this sat well with me.

I ended up further changing some of the composition of the chocolate cream filling, based on another recipe I found, that mixed both unsweetened and German chocolate (very sweet) together.

And, lastly, rather than using a graham cracker crust as Tonia at The Gunny Sack used, I opted for an oreo cookie crust.

Results?

For a first time at making a chocolate silk pie, I was quite happy with the results. Were there problems? Of course! But for the most part, the pie was a resounding success.

What went right?
The flavor of the chocolate, made with cream cheese rather than with egg, and combined with both unsweetened and German chocolate was fantastic. Coupled with the whipped topping, it was both creamy and smooth and not too strong on the chocolate side.

The oreo cookie crust went perfect with both the chocolate and the whipped topping. At first I thought that may be too much chocolate with the filling and the crust but they worked well together.

What went wrong?
I don’t usually make this mistake (but there’s a first time for everything, right? And practice makes perfect anyways…), but the oreo cookie crust was really, really thick. This wouldn’t be a problem if the crust was soft, but in a pie that has to refrigerate for some time, this crust hardens somewhat. And, if its too thick, it makes it near impossible to slice through unless you have a jackhammer.

So it was a little difficult to cut through. An issue that can be easily remedied and corrected the next time! In fact, there’s a ‘Brownie Bottom Chocolate Silk Pie’ I’ve had my eye on, that might just give me a similar chocolaty, but also moist crust that I’m looking for. Keep checking back for more on this!

Yes, this is a report on How to Make Chocolate Silk Pie, but even the best of us run into issues!

How To Make Chocolate Silk Pie

INGREDIENTS

FOR WHIPPED CREAM:
2 cups heavy whipping cream
¼ cup sugar
(note: this will make approximately 5 cups worth of Whipped Cream)

FOR CHOCOLATE SILK FILLING:
2 oz German chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
4 Tbsp butter, cubed
1 (8 oz) pkg cream cheese, warmed to room temperature
2 cups powdered sugar
3 cups [of the previously prepared] whipped cream

FOR THE OREO COOKIE CRUST:
approx. 36 Oreos (Amounted to 1pkg. for me, but this could vary)
1/2 cup butter

Top with remaining Whipped Cream and Chocolate curls or shavings for garnish

INSTRUCTIONS
Make your Oreo Cookie Crust.

While the pie crust is cooling, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You ‘should’ end up with roughly 5 cups of whipped cream (although I never specifically measured it). Put it in the fridge to keep chilled while you tackle the rest of the recipe.

Next, chop up the unsweetened and German chocolate (if you didn’t already purchase them chopped, which I didn’t). Then, in a large microwaveable bowl, add the chopped chocolate and butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.

In another large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream you made earlier.

Spread the chocolate silk filling into the pie crust evenly and carefully. Spread the remaining whipped cream onto the pie’s surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.

9 Simple Tips for Making the Perfect Pie Crust

I’ve made a fair amount of different types of pie crust in the relatively short time that I have been a pie baker. And, as a result, I have managed to pick up a rather substantial number of helpful but essential tips, both from trial and error and learning along the way, to craft the perfect pie crust each and every time.

Some of these tips may seem pretty straight forward and obvious and some may be things you never really knew. In any case, my hope is, that some or all of these can help you in some way, shape or form, when you’re putting together your own perfect pie crust.

9 Tips for the Perfect Pie Crust

1. Ingredients Need to be Cold
For flaky butter pie crusts, your butter needs to be kept COLD! So don’t pull that out of the refrigerator until the last possible moment. And, not only the butter, but you should also chill the FLOUR that end up using for the pie crust. Take your bowl of FLOUR and place that in the freezer for a few minutes. Also, if you use a PASTRY CUTTER, throw that in the freezer as well. Everything that can be chilled and kept cold, from the ingredients to your pie making tools, must be. You DO NOT want to work with semi-melted butter, or warm flour as that will work against you, in getting that perfect flaky pie crust.

2. Use a Pastry Cutter

Speaking of PASTRY CUTTERS (above), I highly recommend having one on hand when trying to put together your pie crust. Some folks use their hands and others use a food processor, which is perfectly fine, but I would get familiar with using a PASTRY CUTTER. It keeps your hands away from working the dough (that ‘body heat’ can also work against you and your ‘chilled’ ingredients), and it cuts up the butter so its nice and chunky, which helps with that flaky crust. Not going to kid you, it takes a little ‘muscle’ to work, but the results are tough to argue against!

3. Use a dash of apple cider vinegar [PRO TIP]
When trying to get that perfect, flaky, pie crust, sometimes you’re willing to try anything, no matter how far-fetched or strange it sounds. For me, the notion of adding a little apple cider vinegar to my pie crust mix was a bit odd, but I ended up trying it anyways and it helped. Basically, vinegar helps prevent the formation of gluten which makes the pie crust ‘tough’.

4. Let the Dough Rest
After you finish working your ingredients together and have your dough wrapped up, let it rest. I usually wrap it up and let it sit in the refrigerator for up to an hour or more before rolling it out. By chilling the dough before rolling it out, you allow the gluten in the dough, time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process

5. The Pie Dish is Important
https://www.thekitchn.com/bakers-tip-choosing-the-right-pie-dish-166263

6. prevent soggy pie crust
My favorite pies are fruit pies, but as you already know, fruit pies tend to be overly juicy, and its very easy to end up with a ‘juice-logged’ soggy pie crust which is no-good! There’s several different things you could do to prevent this, but it will take some trial and error.

  • Blind Bake the pie crust first. Blind baking means you pre-bake the pie crust first (without any filling in it). You do this by covering the bottom pie crust in foil and then weighing that down with dried beans or ‘pie weights‘, to prevent the pie crust from rising up and developing air pockets.
  • Brush with egg. Another way to prevent soggy pie crust is to ‘seal’ the pie crust – essentially creating a barrier between the crust and the filling by brushing the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding in the filling. The proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

7. Brush with Egg

Giving your pie a nice even, brush of egg wash on top, helps create a beautiful, golden brown pie crust. What’s equally important (as mentioned above in item #6), is brushing the same egg wash on the bottom crust to help seal it and prevent a soggy pie crust. To help create the egg wash? Take my advice and pick up a decent egg white separator.

8. stop pie crust from shrinking

9. protect the edges of your pie crust
You don’t want the edges of your pie crust to toughen and burn. The edges often bake the quickest, so while they will probably look like they are MORE than baked, that doesn’t mean the pie has finished baking. So what you need to do is protect those perfect pie crust edges. The quick and easy way would be to take a couple strips of aluminum foil and warp then around the edges of the pie. The other and more professional option if you’re serious about baking pies, is to obtain a pie crust shield, and protect the edges of your pie in this manner.

Perfect Pie Crust Bonus Tip
And lastly, from the renowned KITCHN website, 4 ADDITIONAL tips to Getting the Perfect, Golden Pie Crust

The Boise Pie Co Opens Shop & Just in time for Thanksgiving!

For mid-November, the day seemed unseasonably mild, and was already starting off to be, yet another wonderfully lazy, Saturday for me and the family. That is until a good friend, texted me, that he had come across something he felt would arouse my curiosity. In the course of ‘running around town’ he had rolled past a restaurant just off Orchard street titled – Boise Pie Co & Eatery. I had certainly never heard of it, before his mentioning, but I assured him, by the end of the day, I would know quite a bit!

The Boise Pie Co & Eatery just recently opened its doors at the end of October this year, and was founded by Terrance and Bridgette McAbee, just out from Florida.

The Eatery right on Orchard and and when you get close to it, you can’t miss it.

Inside was a bright and intimate seating arrangement, with maybe 10 or so small tables (I didn’t count but it was a relatively small area. Nothing wrong with that). Soft, but vibrant colors and very inviting.

Boise Pie Co

Boise Pie Co was emblazoned upon the back wall behind the counter and display case, where a gorgeous assortment of pies, both dessert and savory sat laying in wait!

The staff were friendly and were ready to jump into action.

There were Pecan pies, Caramel Chess pies, french coconut , banana cream pie and a peanut butter pie with oreo cookie crust, that had my UNDIVIDED attention! To my surprise they also had a sweet potato pie, which was noteworthy since not many shops carry sweet potato pie. HUGE point awarded to the Boise Pie Co!

I must also note, that apparently, the Boise Pie Co & Eatery have a Key Lime Pie, with fresh juice, that they use in the recipe, that is, from what I’ve heard, flown in directly from Key West! So, if you like Key Lime Pie, this is probably something you’ll want to sample first!

There were also savory pies (something I have not yet had the opportunity to make myself), and I love savory pies. On display were chicken pot pies and shepards pie, and both looked delish.

My only disappointment was that there weren’t many fruit pies, and maybe that was because of the time of year or the holidays. What fruit pies they did have, I immediately requested a slice of. A three berry pie and an apple crumble.

Both were flavorful. The crust on the three berry pie was a bit thin for my personal taste, but the apple crumble was amazing. I actually should have ordered an entire apple crumb pie rather than just a slice. It was that good.

Boise Pie Co & Eatery

And, pies was not all that was on the menu.

The shop had a number of sandwiches as well, several of which, by their description alone, almost had me taking a seat and making a home in one. Although they all sounded great in their own right, there were a couple that specifically caught my attention, like…

The Tampa ($8) – Braised mojo pork, sweet ham, dill pickles, mustard, mayo, swiss, all under hot pressed Cuban bread. They call it ‘The Tampa’ but that’s a Cuban Sandwich if I ever saw one, and they are my favorite! I will definitely be returning to sample one of those, most definitely!

Angry Bird ($9) – Buffalo chicken, avocado aeoli, blue cheese crumbles, romaine, tomato, with a whole wheat wrap. This sandwich had me at buffalo chicken and blue cheese crumble!

Boise Pie Co

In closing, not that I need remind you, the Holiday season is upon us and that means pie, pie and more glorious pie. So, if you’re ever out and about in Boise and closing in on Fairview and Orchard, stop by and visit the folks at the Boise Pie Co & Eatery and have lunch and a slice pie. I think you’ll thank me later that you did!

BOISE PIE CO & EATERY

Address: 1216 N. Orchard St., Boise, Idaho 83706

Phone: 208-343-3101

Website Address: Doesn’t appear to have one at this time

Hours: 11 a.m. to 6 p.m. Monday-Thursday; 11 a.m. to 7 p.m. Friday; 11 a.m. to 5 p.m. Saturday; closed Sunday.

Menu price range: soups and sides $2-$6; sandwiches $8-$9; savory pies $8-$10; dessert pies $3.50 (slice) – $19 (full pie)

Kid friendly? Yes

Video: How to Lattice Pie Crust

Do you know How to Lattice Pie Crust? Definitely NOT required skill when it comes to making and baking up a delicious apple or berry pie, HOWEVER, it can UP your ‘presentation’ game ten fold when show boating for friends and family?

Truth be told, personally I’m not a huge lattice pie crust guy? Not because it’s difficult or time consuming to do, because it’s not, but because I LOVE PIE CRUST, and you don’t seem to get enough when you have a lattice pie crust. That being said, if I’m preparing a pie for a friend, for an event, for a special occasion or Holiday feast, then sprucing up the look of the pie will earn you all the more praise and recognition. And, this is even before everyone dives in and really gets the full flavorful effect!

Below, are a set of written instruction and below that is a wonderful and simple video to help VISUALLY walk you through the process of How to Lattice Pie Crust.

If you hadn’t noticed by now, I am a huge fan of KING ARTHUR FLOUR, so pardon me if you ONCE AGAIN, see me sharing one of their most awesomely done HOW-TO tutorials. I often review a number of How-To videos, and although MOST of them are pretty good, I have never been disappointed with King Arthur Flour.

Instructions [How-To Video Below]:

Line a pie pan with pie dough. Cut ¾” strips out of the remainder of your rolled-out pie dough.

Scoop the filling into your prepared crust. Brush the edge of the crust with water to help the lattice strips better adhere.

Weave a top crust by placing strips vertically across the pie, leaving 1 ½” of space between each.

Fold every other strip back to the edge of the pie.

Place a strip horizontally across the pie. Fold down the folded-back strips.

Fold back every other vertical strip (the ones you didn’t do in the first step).

Place a second strip horizontally across the pie and fold down the folded-back vertical strips.

Repeat the steps, moving across the pie until complete.

Crimp the edge if desired. Brush the crust with 1 egg beaten with 1 tablespoon cold water, and top with sparkling sugar.

Video: How to Lattice Pie Crust

Lastly, If you have a great pie crust decoration you can share, I would love to see it. Throw a link in the comments below if you can!

Video: How to Roll Out Pie Crust

There’s nothing like making your own pie pastry. Sure, it adds a bit more time to the pie making process, but a good, flavorful pie crust makes all the difference between a homemade and a store bought pie. I can’t tell you how many times my pies have been compared to a store-bought pie or pie purchased from a local bakery and hearing that my crust had so much more flavor to it? But ‘making’ pie pastry is only part of the process. You still need to know how to roll out pie crust as well!

When I first started rolling pie crust, I had no technique or care how I rolled it out, as long as it was more or less circular and was large enough to fit into my 9-inch pie dish.

What I didn’t know then that I know now, is that there IS a technique.

There IS a proper way to roll out pie crust, and there is an optimal thickness you want to have.

Needless to say, it took me a while to realize this, which is why I wanted to make sure that you learned how to roll out pie crust the proper way right from the get-go!

Below is a great video from King Arthur Flour, on how to roll out pie crust, the proper and correct way.

How to Roll Out Pie Crust

If you really plan on taking your pie making to the next level, you may also want to look at additional equipment, like quality rolling pins, and a pastry mat.