I make pies for friends and family. It's a really small-small word of mouth operation. I don't have enough time to advertise or I know I'd get overwhelmed.
This is me after making 13 or 14 pie crusts from scratch.
A pumpkin pie with pumpkin decorative crust.
The famous pecan pie. The secret is to not as much syrup mixture as it calls for. Save 1/4 cup or so, so that the syrup doesn't boil over onto your cookie sheet. Always use a pie crust cover to protect your crust from burning and spray it with nonstick spray so it won't stick to the cover.
I don't make my pie 45 minutes like it says. I set the timer for 35 minutes and let the syrup harden. If it doesn't look like it will, I put it back in the oven to let it bake more.
This Thanksgiving, I tried different crust techniques. With this, I braided the crust and joined them together.
This was a cherry pie for Christmas. I made the top crust and decorated it with snowflakes.