Hi... Going to make this over the weekend. I really need a good pie pan for this. Off to the store I go.... I just wanted to say how glad I am that you take the time to explain technique, like 'room temp' eggs. Way too many websites and, perhaps, recipes in general... just assume that one already knows all about technique. Wrong... I am a newbie at baking and really appreciate this level of detail. Like some others here have expressed, I have always been somewhat afraid to try to make pie crust as it seems so easy to do wrong (several attempts were awful). But I see the light now, I hope... I'll let you know how it all comes out ! Thanks.. from an old (over 60) disabled veteran who is just learning to cook !!! Richard, good for you! It's never too old to teach us "old dogs" new tricks, is it? Thanks for your service to our country, and best of luck with that crust - call our baker's hotline, 802-649-3717, if you run into any challenges you need help with. PJH

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