The most modest meal can be made memorable with the addition of a special dessert or pie. Most of them are quite easy to make. In the case of pies, the area which causes the most trouble is the crust.

Pie crust mixes are available in the supermarket, and also available are preformed pie crusts already in pie tins which need only be filled. These are available as traditional pie crust and also as cookie, wafer, and graham cracker crusts. These completely eliminate the problem of making pie crusts.

If you have a rolling pin and large bread board you can make your own pie crusts. It takes a little practice to master so practice before you plan to do it for a big party. Pie crust is a mixture of flour, a little salt, shortening (traditionally lard is used, but you can use butter), and ice water. (Ice water makes it easier to blend.) Our pie crust recipe is included in the recipes.

Fruit and custard based pies are very popular, as are meringue topped pies. Lemon Meringue is a traditional favorite, and meringue deserves some special tips.

When preparing meringues, remember that eggs separate most easily when they are cold. Separate the egg whites from the egg yolks immediately after you have removed the eggs from the refrigerator. However, you will produce a better meringue if you then allow the egg whites to come to room temperature before beating.

When you do start beating the room temperature egg whites, add the sugar very gradually and beat continuously until it is completely dissolved. Use longer baking times at lower temperatures for a crisp textured meringue.

Simple custard pies with a little whipped topping added at serving time make an easy elegant dessert. It is easy to prepare earlier.

The packaged cake mix section at the supermarket provides a variety of mixes which produce excellent results with very little effort.