How often do you make a pie from scratch? If your answer is “only during the holidays,” you’re not alone. Unless you’re an experienced baker, homemade pies can be pretty tough to tackle. And the most common problems are the crusts coming out of the oven soggy or scorched. I’ve never once had a pie crust turn out quite right. Even if I manage to roll it out evenly, I can never get it pressed into the pan without it tearing or falling apart. And then there’s the issue of baking it. If the crust is burnt or underdone, a pie just doesn’t taste right. Whether your Thanksgiving dessert’s crust is gooey or charred, there’s still hope. Here are a few ways to save your pie for the holidays and beyond. Don’t Miss: What Makes or Breaks a Perfect Pie Crust (& Why)How to Fix a Soggy Pie CrustA lot of times, the top crust on a pie will cook faster than the bottom. If your bottom crust is underdone, cover the top with foil so it doesn’t burn, and throw your pie back in the oven at 425ºF to 450ºF…more