Cast iron skillets have been one of my preferred pie plate substitutes for many years. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust.

The best, flakiest pie crusts are made thanks to a winning combination of very chilled dough hitting the heat of a very hot oven. As the moisture inside pie dough evaporates, it releases steam, which is responsible for building light, tender layers of dough. Using cast iron means that the pan heats up quickly and retains a consistent temperature throughout baking. Which all adds up to beautifully baked bottom crusts (with no hint of sog).

Whether you’re baking a single-crust pie (with pecan, pumpkin and other custardy fillings), a double-crust pie (for apple and other fruit pies), or something in between (such as a lattice or other decorative top), you only need one basic pie dough. Once your dough is made, here’s how to prepare it for your pie.

1.

On a lightly floured surface, roll out the dough for the bottom crust to ¼ inch thick.

2.

Use a rolling pin to gently transfer the dough to the skillet.

3.

Use one hand to gently lift the dough at the edge of the pan, and use your other hand to nudge the dough into the base of the skillet – the goal is to get the base and sides of the skillet directly lined with dough.

4.

Trim away any excess dough with scissors, leaving just about ½ inch of excess dough all the way around the outside edge of the pan.

5.

Tuck the excess dough under itself all around the edge, pressing it firmly up against the edge of the skillet. Crimp the edges as desired, and chill the pie until ready to fill/bake.

No matter what flavor of pie you’re planning to make—and whether you’re a pie pro or a pastry novice—try baking your next pie in a cast iron skillet. It might just be your best pie yet.