Having trouble trying to bake the perfect pie? Martha asked top baking experts for their best tips.

Sarah Carey, Host of "Everyday Food"
- Don't under-bake your pie. Try using a clear glass pie pan to make sure your crust is completely golden on the bottom.
- Practice makes perfect. The more pastries you make, the better dough you'll make.

John Barricelli, Host of "Everyday Baking with Everyday Food"
- Use a baking stone -- place it on the bottom of your oven or the lowest rack.
- Preheat your oven for 20 minutes.
- Bake at 450 degrees for 20 minutes, then reduce to 375 degrees for the rest of the baking time.

Karen Demasco, Pastry Chef at Locanda Verde in New York City
- Use the highest-quality ingredients for your filling. Baking will not improve the quality of ingredients, so for fruit pies, make sure that the fruit is ripe.
- Don't be afraid to start fruit on the stove -- this can be especially good for apples.

Sandro Micheli, Pastry Chef at Adour Alain Ducasse in New York City
- Bake fruit pies on a lined baking pan. This keeps drippings from spilling onto your oven.
- To avoid overworking the dough -- and ending up with a leaden, anything-but-flaky crust -- minimize mixing, rolling, and handling. For instance, if your recipe uses a food processor to combine the ingredients quickly and conveniently, pulse the flour and fat until they're barely moistened, rather than selecting the continuous "on" setting.
- For optimal conditions, work in a cool kitchen, measure out the water for mixing, and pop it in the freezer until you need it, and wash your hands in cold water before working with the pastry.