While luscious pie fillings of lemon curd and meringue, roast apples, or juicy cherries tend to receive top billing, it's the crust — an unsung hero, if you will — that separates the average pie from the astounding one. If flaky and butter-rich is your end goal, we've got you covered — yet the question of how to roll it all out fuss-free still lingers.
For a mere $10, this handy (and handsome) dredger can be all yours. A dredger ensures that with just a flick of the wrist, an even dusting of flour can be dispensed on the surface, the rolling pin, and even on the dough itself to ensure that dough will neither stick nor tear.
Sure, one could just use a spoon to sprinkle flour over the surface where the pie-rolling magic happens, but this is a messy and often ineffective proposition. The dredger is simple yet revelatory; I suggest you pick one up posthaste.
Sometimes I wonder why homemade pie crust has a reputation for being so difficult to make. I'm often surprised to discover friends who are otherwise proficient in the kitchen, yet continue to shy away from the process, and dismiss any recipe involving a homemade crust outright. 
I'd wager that much of the problem is rooted in the excess of admonitions advising against potential missteps. Truth be told, it's actually a rather simple process, and has less to do with skill, but instead requires a certain (small) degree of patience. In a nutshell, if you can keep the butter cold, and resist overworking the dough (which really has more to do with doing less) it ought to be a relatively painless process. 
Hey you. Yeah, you. In the baking aisle with a premade graham cracker pie crust in your arms. Stop! Put down the pie crust. Did you know it's easy to make a homemade graham cracker crust? It's seriously the most simple pie crust around — if you have a food processor. 
Whether you're spearheading the entire feast or just bringing dessert, one thing's for sure: You don't want to fudge up everyone's last bite, 
When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. The butter is in the freezer for only a few minutes and doesn't really freeze; instead it gets really cold. Do you have a tip for great Thanksgiving pie?
