Primary pie rule: Make the pie from scratch — even the crust.

Amateur mistake number one is buying a pre-made crust from the grocery store. Store-bought crust leads to unremarkable results. Whether from laziness or intimidation, most people default to the grocery aisle to seek out a read-to-go pie shell because they don’t know the following key insights that I am going to share with you:

1. In general, a successful pie crust utilizes a 3:2:1 ratio of flour to fat to water. To increase the delicious factor, add a dash of salt.

Pro tip: Contrary to popular belief, sugar is actually not necessary in either sweet or savory pie crusts.

2. Use a food processor to combine cold butter into the dry ingredients. Process into a sand-like texture then add the wet ingredients. Process until the dough forms itself into a ball.

Now here’s what most people don’t know: substitute half the water for a 1:1 vodka-vinegar mixture. This reduces the gluten-forming factor that makes pie crust tough. Cold ingredients, as well as the use of vinegar & vodka, will help you achieve a delicate, flaky texture. Yeah… this pie knows how to party.

3. Roll one half of the dough ball out onto a floured surface using a rolling pin. Keep the second half cool in the refrigerator while you work. Flip and re-flour about halfway through.

Here’s where most people go wrong: They pick the crust up with their fingers to place it into the pie pan, and the dough tears. The pros avoid this mistake by using the rolling pin to transfer the dough into the pie pan. Simply roll the flattened dough up onto the rolling pin, then roll the dough out over your pie pan. This avoids rips, sadness, and tears.

4. Fill your pie shell with your filling of choice. Any good recipe will do. Most people focus on the filling, but they don’t realize that this accounts for only 20% of the deliciousness of the pie. True pie connoisseurs know that 80% of pie success comes from a flaky, tender, golden crust. Remember, it is the crust that takes your pie from merely good to majorly phenomenal.

5. Roll out the second half of the dough to create the top crust. Utilizing the rolling pin as before, transfer the dough and roll it out over the top of the pie. Trim the edges and seal the top and bottom crusts together to make a ridge.

Now take it up a notch: create a pretty, ruffled edge by using your fingertips to crimp. More specifically, pinch the dough ridge between the index finger of your left hand and the thumb & index finger of your right hand.

Congratulations! You are on your way to baking the best pie of your life, dazzling your family at the dinner table, wooing your lover, and turning enemies into friends. You now hold the keys to baking truly delicious, homemade pie.