I’ve made pie a few times in my life, and I find that rolling out and transferring the top crust to the pie is the most difficult part. Last time, I rolled it between parchment paper and then unfurled that over the pie — I think this was a Cooks tip — and it went much more smoothly than in the past. It still wasn’t a perfectly beautiful pie, but it was delicious so it hardly mattered.

Why did I not think to use Cook’s Illustrated? We favor the hard cover year end editions over the individual magazines. They have taught us a lot about cooking and baking from scratch.

Have a great day!