If there ever was a misnomer, it's the phrase "easy as pie."
Cake is easy. You can get a mix and it tastes *almost* like 98% as good as homemade.
Premade pie, not so much.
And I'm a pie snob. While I love pie, I only love homemade pie, preferably my mother's. None of that Sara Lee premade crust or Shari's pie or Costco pie... it's not as good. It's just not.
And this just in: homemade, gourmet pies are now the new cupcakes. A few years ago fancy cupcake shops popped up all over and it was hip to pay $5 for a cupcake, or have your wedding cake replaced by cupcakes.
Now, it's pie, and just like cupcake shops, pie shops, including one near my work, are open for business. I can not be more excited. Simply because in my mind, (homemade) pie > cookies > cake. (I went to a wedding recently where they had pie instead of cake... now why didn't I think of that?)
But before you run out to that new gourmet pie shop on the corner, or (gasp) get one from the grocery store, I'm going to share my pie crust recipe which (with practice) is easy as, well, pie.
a few tablespoons
Lay it gently over your pie tin, using baking scissors to snip the excess.
Then, using your thumb and forefinger, pinch the crust all the way around. This technique takes some practice. I suggest making crab pinchers with both hands, and and move slowly around, alternating between pinching the inside and outside of the pie dough.
Fill your pie with anything delicious! (Like pumpkin or apples.)