Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

Here's one for your annoying pastry chef cousin: “I made the crust myself.” Here’s how to manipulate a store bought pie crust so ... Might I suggest the old-fashioned way?

Your whole family will love this old-fashioned ... the crust, it soaks into the filling while it bakes. The final outcome is flavorful, moist bits of chicken and veggies inside a flaky pie crust.