TIPS AND TRICKS

Don’t let pie crust intimidate you. Just follow these tips from pastry chef Holly Haas of Frecon Farms. “Make sure your pie dough gets enough time in the refrigerator,” she said. “I usually will make pie dough the day before, let it sit overnight and roll it out the next day.” As for rolling, remember: “Lightly flour it, and keep flouring it as you go,” explained Haas, who teaches a pie class on Aug. 29. “Always keep it moving. Roll two or three times and then turn 90degrees,” she said. “And just keep that going.”