Roll up your sleeves: This technique looks easy because it is! Try it out by making Abby’s latestClassic Pumpkin Pie recipeor browse our collections for more seasonal and holiday pies.

Videography by Gary Junken and Michael Dobsevage; editing by Gary Junken.The key to a flaky pie crust is to create streaks and layers—not lumps—of butter from the pea-sized pieces that are in the dough. The French have a term for this:fraisage. The technique is simple. All you have to do is smear those butter pieces into the flour using the heel of your hand.