There are few things as American as pie and pie pans are the base for every good pie, be it apple, cherry or rhubarb. Pie pans are typically metal and mostly aluminum though there are tin pans and Pyrex pans available as well. Select the size of pie pan that you feel is right for you and then you are ready to get cooking. The key to a great pie is a perfect, flaky crust. Ingredients are, of course, important, but the key to a great crust is the way it is prepared. The butter in a pie crust needs to always remain chilled. Start by mixing it into the dry ingredients cold and them place it in the refrigerator for about thirty minutes. Removed the cold dough from the fridge and begin rolling it out on a cool countertop. Place the rolled out crust in the pie pan and cut the edges to fit. Then place it in the refrigerator once again to cool. Don’t forget to store the dough being used to make the lattice in the cooler while you are preparing the crust. Once the dough has been chilled, using a fork, dock the dough to ensure that no bubbles form while the crust is baking. Also, to make sure that the crust stays flat, place a sheet of paper that is oven safe on top of the dough and pour some weights on top of it. If you don’t have any weights, black beans will work, since they do not conduct heat and they will not cook. They also will not transfer any flavor over to the crust.