so Kristen I think that you have some things that you want to practice a little bit more yes my pie making skills while making the homemade dough they've gotten a little rusty I've gotten in the bad habit of buying that refrigerated pie crust but you know it's quick and easy but it doesn't have the same taste just when you make it from scratch does it no I don't think it does and a lot of times people don't quite get why it tastes so much better it's because you've got a homemade pie crust exactly so first thing have to have a good flour and the best thing is right Lily all-purpose flour for a pie crust which there's really no other flour like it on the market is that's right it's 100% soft wheat so it really it really is the perfect flour for it to make flaky tender pastry so the first thing I like to do is dump out some flour and I'm gonna be doing some baking is dump it out into a bowl so what I do is just fluff it with a wire whisk and you aerate it so that it's not all packed down together so then just spoon that lightly don't push it down in there but then I usually just kind of tap it so let's put some fluffy white lily flow'r in our bowl 1/2 cup flour and we need a little bit of salt and that's really just to bring the flavor out right it is the other thing that's really important and it's good shortening it's really good for it to be as cold as it can be I mean though just put it in the freezer and this is sort of the vital step I think make sure that you've got it where these little pieces of shortening just about like that so that you've got some kind of bigger chunk so it's nicely distributed babies still have this pieces right now this white lily recipe it suggests rather than just sprinkling the on top of it all the way is to sprinkle it in sections so I kind of start on one side of the ball and sprinkle water on it and kind of working that in and then gradually move over yeah because if you sprinkle it all over the top you have a wet top so you end up adding probably too much water cuz you're trying to get that exactly right but you do it gradually you'll get a better sense for just women you have enough exactly the right amount it should feel moist but not wet and not real sticky so at this point I think the real trick is to form it into a really smooth ball in your hand reach in there in graduation and don't leave cracks in it because every single as you roll out though you know it's just has little cracks turning the big crack in this she dum-dum it's just perfectly round but it doesn't do it if you've got those great things so you just kind of want to shape it and make sure there are no cracks right and so at this point we'll just wrap it in some plastic wrap and put it in the refrigerator and let it sit for 30 minutes or you can if you want to so at this point though this is what you're gonna have to roll out when you get to the rollout point so once you start rolling and if you turn it about a quarter of a turn it keeps it round this is you just wrap this around the rolling pin and then try to try to put it on here I think you just let it overhang so you're gonna tuck a little bit under yeah do you have a fluting technique that you use remedy well if I'm really in a hurry I use a fork well that works and I think it I actually think it sort of looks kind of homey yeah cuz I worry Zenith looks looks good yeah when it really gets right down through it it's just takes a little practice doesn't it it does well I have hope that you will just make a ton of pies for Christmas everybody everybody will be so happy hey thank you so much for these wonderful tips well it's fun it was fun