Pie Crust: Rolled vs. Pressed

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.

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:

Here’s how I do it now – much easier:

For more practical Thanksgiving help, check out the Gotta’ Eat, Can’t Cook Thanksgiving Help Page by clicking any picture on this page.

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