I’m fairly new to making pies but have already learned a lot regarding flavor and efficiency. Most importantly, I’ve learned NEVER to make a pie crust that’s just a bland container for a flavorful filling. No way! Here’s a picture of a crust I made recently loaded ground almond, chocolate multigrain cereal, dried cranberries, chocolate chips, shredded coconut and much more. I’ll put together a picture book recipe soon – after Thanksgiving.
![Pie crust can be just as or even more flavorful than the filling](https://gotta-eat.com/wp-content/uploads/2013/11/Full-On-Pie-Crust.jpg)
I also learned very recently, after my daughter asked if we could try it, that pressing pie crust dough into a pie pan is so much easier than rolling out the dough like this:
![Rolled Pie Crust](https://gotta-eat.com/wp-content/uploads/2013/11/Rolled-Pie-Crust-Seq.png)
Here’s how I do it now – much easier:
![Pressed Pie Crust - much easier](https://gotta-eat.com/wp-content/uploads/2013/11/Pressed-Pie-Crust-Seq.png)
For more practical Thanksgiving help, check out the Gotta’ Eat, Can’t Cook Thanksgiving Help Page by clicking any picture on this page.
![Thanksgiving Help page](https://gotta-eat.com/wp-content/uploads/2013/11/Thanksgiving-Help-page-11-26-13-1024x653.png)