My family has a long history of homemade pie fillings and crusts, as I’ve shared in the past and this week in my Twice as Tasty column for the Flathead Beacon. I can’t remember when I ate or even exactly when I helped to make my first pie, but in my mother’s and grandmother’s kitchen, the crust was always mixed from scratch and the extra dough was always rerolled, sprinkled with cinnamon and sugar, and baked as a treasured snack.

These homemade pie crusts tended to consist of the same simple ingredients—the ideal setup for mastering the technique of making them. Once you find a pie dough recipe you like, whether it’s the one I share in my column this week or from another source, I recommend sticking with it and using it for everything from fruit and cream pies to quiche. When it becomes your go-to recipe, you’ll never worry about making a mistake, and you’ll never need to buy a premade shell.
Learn to make Cinnamon-and-Sugar Pie Crust