I just brought home three (3) glass pie pans from mom's house. I've only baked one real pie in my life. How hard do you rate pie baking for someone who does't bake unless it comes in a box?
Usually the recipe for the filling is pretty easy. The tricky part is the crust. I posted some stuff at http://www.livejournal.com/~jwgh/140207.html but I think the most important tip (which for some reason isn't in a lot of cookbooks) is refrigerating the dough for at least a half hour before rolling it out; it makes rolling it a lot easier.
I tend to sprinkle flour on top of the dough pretty frequently while I'm rolling it, also, so that it won't stick to the rolling pin.
It might take a little experimenting to get a crust you're really satisfied with, but the thing about pie is: even a pie with a so-so crust is pretty tasty.
Oh! I should say that if you have a Cuisinart or other food processor then there are recipes in which you put all the dough ingredients in the Cuisinart and turn it on and, bam, a ball of pie crust dough emerges. I used to use one of these recipes back when I lived in a house with a cuisinart and the resulting crust was more than acceptable. It was a little like magic. These days I am relatively appliance-free, though.
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I tend to sprinkle flour on top of the dough pretty frequently while I'm rolling it, also, so that it won't stick to the rolling pin.
It might take a little experimenting to get a crust you're really satisfied with, but the thing about pie is: even a pie with a so-so crust is pretty tasty.
Oh! I should say that if you have a Cuisinart or other food processor then there are recipes in which you put all the dough ingredients in the Cuisinart and turn it on and, bam, a ball of pie crust dough emerges. I used to use one of these recipes back when I lived in a house with a cuisinart and the resulting crust was more than acceptable. It was a little like magic. These days I am relatively appliance-free, though.
Good luck!
I hate being the pedant but it just happens!
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