Start the recipe two days before serving. Both the pie dough and the filling need to be chilled overnight, so plan ahead and account for all of the chill time!


Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.