I have always been intimidated by pie crusts. The dough sticks to the cutting board. The dough sticks to the rolling pin. It becomes a big mess and I usually end up patting it down into the pan, gamely trying to attach all the pieces to form one cohesive whole. Additionally every recipe seems to say that the best pie crusts use lard – a definite no-no – or butter, which is very limiting. How could I possibly make a good kosher pie crust? I gave up and just bought the frozen version. “Did you make this?” my guests would ask. “Define this”, I would respond…Until my friend, Debby, came to my rescue. One private lesson in crust making and my life was changed! And look at this beautiful pecan pie we made. I forced everyone in my family to ooh and aah. Just follow these easy instructions and your family will do the same.