Originally Posted by Melana
Excellent instructional video! Only thing I would add is to refrigerate after every step... The trick with nice flaky crust is cold butter. It's a process.
+1 I've never used a frozen crust and every thing I've ever read or seen about pie crust is cold butter/shortening/lard and COLD water when forking the crust.
I've gone so far as to use half bacon grease for the fat and it turned out just fine (imagine that!)
My wife still prefers a crumble top pie. I sometimes get fancy and lattice the top or cut out a design from the leftover crust and put it on top, or just cut out a cool shape for the vent hole.
You *could* make several smaller pies in individual serving cups and decorate with different things, like make one crumble, one lattice, etc. But only if you like doing more work...