Martha and Betty White whip up the easiest pie crust you've ever seen. They also make a delicious pumpkin pie filling—something everyone should know how to make. Plus, Martha shares her two golden rules of baking the perfect pie. Get her recipe: https://trib.al/DENRZlM | Martha Stewart

This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). https://bit.ly/3hLlL8I | Martha Stewart

It's not only for aesthetics: There's a practical reason for making a blueberry lattice pie. The open lattice crust allows steam from the filling to vent during baking and cooling. This evaporation means the filling will be thicker and helps to prevent every pie baker's biggest fear: the soggy bottom. Get the recipe: https://bit.ly/45FYR5P | Martha Stewart

In this clip from the Martha Show, watch Martha and editorial food director Sarah Carey share their tips for roasting the perfect Thanksgiving turkey. https://bit.ly/2UGwIZX | Martha Stewart