How to make the best pie in the world

A good pie starts with the perfect crust. I always use Martha's recipe, which will make enough for two pie shells. Some tips:

-Use cold butter.

-Use kosher or sea salt.

-Put ice in your water.

-Remember, your main two goals with making a pie dough are to keep the dough as cold as possible and to add only enough water to get the dough to stick together, no more.

-Don't add flour to roll out your crust. Instead, roll it between pieces of plastic wrap. I recommend the Kirkland brand. This makes transfering it to your pie dish a cinch.

-When baking your pie crust, use pinto beans to weight down the parchment paper. I've been using the same beans for more than five years.

And now, my two favorite pie recipes.

Coconut Cream Pie

Ingredients
1 disk of Pie Dough
3/4 cups unsweetened coconut flakes
1/4 cup plus 1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups milk
2/3 cup cream of coconut
1 teaspoon pure vanilla extract
1 tablespoon butter
3/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon coconut extract

Directions

1. Preheat oven to 375 degrees with rack positioned in the lower third. Roll out pie dough to a 1/8-inch thickness between sheets of plastic wrap. Transfer the crust to a 9-inch-round pie dish and shape how you want it. I love the imperfection of a homemade crust. Dip your fingers in a bowl of water if you need to smooth the dough a bit. Lightly prick the bottom of the dough with a fork. Line with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans. Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.

2. Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.

3. To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes. In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat. Stir in vanilla and butter. Fold in remaining 1/2 cup unsweetened coconut flakes. Chill in the fridge.

4. In a bowl, beat together cream, powdered sugar, and coconut extract with an electric mixer at high speed until stiff peaks form.

5. Transfer the custard to the cooled crust. Pile on the whipped cream. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

Fresh Peach Pie

Ingredients

1 disk of Pie Dough

5-6 large peaches

2 tablespoons lemon juice

1/3 cup sugar

3/4 tablespoons cornstarch

4 oz. cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/2 cup heavy cream

Directions

1. Preheat oven to 375 degrees with rack positioned in the lower third. Roll out pie dough to a 1/8-inch thickness between sheets of plastic wrap. Transfer the crust to a 9-inch-round pie dish and shape how you want it. I love the imperfection of a homemade crust. Dip your fingers in a bowl of water if you need to smooth the dough a bit. Lightly prick the bottom of the dough with a fork. Line with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans. Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.

2. In blender, blend together 1 peeled peach, lemon juice, sugar and cornstarch. Transfer to sauce pan and heat until boiling. Boil 1 minute. Slice remaining peaches and mix with sauce. Refrigerate until chilled.

3. Cream together remaining ingredients. Spread into the bottom of the cooled pie crust. I end up using about 2/3 of this. Save the rest for fruit dip or something. Add the peaches on top, being careful to drain off some of the juicy liquid or your pie will be too sloppy. Arrange the peaches in any pattern that pleases you. Slice, and serve. Refrigerate any leftover pie.