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Pie crusts can be intimidating to bake, but the best way to get better at making them is to practice, says Rebecca Grasley, author of "Pie is Messy" and cofounder of The Pie Hole. (Courtesy Anthony Tahlier/Ten Speed Press)Pie crusts can be daunting. But don't be discouraged, says Becky Grasley, the baker behind Los Angeles' The Pie Hole pie shops and author of a new cookbook, "Pie is Messy" (Ten Speed Press, $28).
Originally published at Kate Bradshaw