Ingredients
If homemade pastry isn’t in your plans, here’s a trick. While the flavor won’t be a good (most store-bought crusts don’t use butter), your pie will still have some homemade appeal.
Buy 2 frozen 9-inch “deep dish” pie crusts (Marie Callendars is our first choice because the texture is very tender-flaky and the flavor isn’t too artificial). Let the crusts come to room temperature (this trick won’t work if they are still cold).
Lift one out of the aluminum pan and fit it into a 9-inch glass pie pan. Gather the second crust into a ball or just gently flatten it out and roll it out to use as the top crust, then follow the rest of the directions in the pie recipe for fluting and finishing.