Your very best pie baking tips

For any single crust pie, including those where the recipe calls for a cookie crumb crust, consider using a press-in crust -- so easy!! -- that tastes like a really good cookie (graham crackers and vanilla wafers don’t meet that description, to my mind), such as the one used in this tart:

https://food52.com/recipes/30140-ricotta-custard-blueberry-tart-with-nut-crescent-crust

The standalone recipe for the nut crescent crust is here:

https://food52.com/recipes/36349-nut-crescent-sweet-pastry-crust

Amanda's peach tart recipe has a nice press-in crust, too, for a different approach:


https://food52.com/recipes/14217-peach-tart

Highly recommended.

;o)