I think the key to getting the crust right is to chill the dough for at least an hour before rolling it out.
I usually wrap it in plastic and let it rest in the refrigerator while I prepare the filling.
For the filling you want to make sure the fruit is not too wet or it will make the bottom soggy.
I like to toss the sliced fruit with a tablespoon of cornstarch and let it sit for a few minutes before adding the sugar and spices.
The oven temperature should be consistent so I always use an oven thermometer to verify.
Let the pie cool completely before slicing into it or the filling will run everywhere.
I learned that the hard way last Thanksgiving when I cut into a warm pie and ended up with a puddle on the serving platter.
For the lattice top I find it easier to weave the strips on a piece of parchment paper and then slide the whole thing onto the pie.
That way the strips do not stretch or tear as much.
A light egg wash and a sprinkle of coarse sugar gives a nice finish.
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I would suggest starting with a raised bed if you have limited space because it gives you better control over soil quality and drainage.
You want at least six hours of direct sunlight for most vegetables.
I would put the bed along the south side of your yard where it gets the most light.
For soil I recommend mixing equal parts compost topsoil and perlite for good drainage.
Start with easy crops like cherry tomatoes bush beans and leaf lettuce since they are more forgiving for beginners.
Water deeply but less frequently to encourage deep root growth.
A layer of mulch around the plants will help retain moisture and keep the soil temperature more stable through the summer months.
I usually put a drip irrigation system on a timer so I do not have to remember to water every day.
Trellising the tomatoes and cucumbers will save space and improve air flow around the leaves.
A little bit of balanced fertilizer every few weeks during the growing season makes a noticeable difference in yield.