Hi Bakers and Chefs.....curious if anyone has some good tips on EASY pie crusts from scratch. Truth be told, I come up with some really tasty ingredients for the fillings....but always feel like I am cheating since I buy the ready made pie crusts. When I've tried to make a proper crust from scratch, it never comes out right. Tends to be a bit too dry, which then leads to the crust breaking up/not staying together. I'd love to hear some tips, be it a specific ingredient you use with the crust, the ideal temperature you use, a ceramic dish vs. a metal dish, etc. Like I said, my pies become crisps or crumbles with no crust on the bottom.....so would love some guidance.