Have these supplies on hand for homemade pie crusts: parchment paper, which makes it easy to rotate the dough on your work surface as you roll; a nontapered rolling pin, which applies pressure evenly and can tackle a large round of dough; and a pastry brush for removing excess flour and applying an egg wash to the crust.
Pie Plates: Glass vs. Metal
Use glass plates for most pies: They disperse heat well for even browning. Because they are clear, you can check the bottom of the crust to ensure it's thoroughly baked before you take it out of the oven. If you have aluminum pie plates, use them for icebox pies with press-in crusts that are briefly baked (here's a recipe for Easy Press-In Pie Crust).
A pretty, flaky pie crust is uncomplicated to make from scratch (see our recipe for Flaky Pie Dough). But for a last-minute solution, keep a store-bought frozen crust at the ready and you'll be able to whip up a pie in a pinch. A deep-dish 9-inch pie shell will work for most recipes. Try it for sweet pies (like our Pecan-Chocolate Chip Pie) or savory quiches when you're crunched for time.