Did your crust for last year's Thanksgiving pumpkin pie come out looking pale, blistered, and shrunken? A tender, flaky crust may begin with making the pastry, but there are a few simple tricks when it comes to baking it as well. 

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

The Trick to a Perfectly Baked Pie Shell - Kitchen Conundrums with Thomas Joseph
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