The three most popular Thanksgiving pies across America this year are apple, strawberry and pumpkin, according to the Huffington Post.
Louise Miracle runs Pie First Bakery in Bloomington and is making more than 100 pies this week.
Miracle says there are a couple tricks to making a good pie crust.
She says she uses Crisco for pie crusts because it provides a flakiness that other shortenings don’t.
“Follow whatever your recipe is, but add another, I would say, quarter cup of whatever the fat is, whether it’s butter or Crisco," she says.
Miracle also says to add another quarter cup of water.
“Water is going to help make what I call a 'forgiving crust,'" she says. "It’s malleable.”
Miracle says not to add too much water, though, because when water and the gluten proteins in flour mix together, the texture becomes bready.
