Pie Crust: Rolled vs. Pressed

I'm fairly new to making pies but have already learned a lot regarding flavor and efficiency. Most importantly, I've learned NEVER to make a pie crust that's just a bland container for a flavorful filling. No way! There's a picture above of a crust I made recently loaded ground almond, chocolate multigrain cereal, dried cranberries, chocolate chips, shredded coconut and much more. I'll put together a picture book recipe soon - after Thanksgiving.

I also learned very recently, after my daughter asked if we could try it, that pressing pie crust dough into a pie pan is so much easier than rolling it out first and then trying to get it into a pie pan. You can see the difference in the comparitive sequence pictures above.

For more practical Thanksgiving help, check out the Gotta' Eat, Can't Cook Thanksgiving Help Page by clicking this link.