Pie crusts can be daunting. But don’t be discouraged, says Becky Grasley, the baker behind Los Angeles’ The Pie Hole pie shops and author of a new cookbook, “Pie is Messy” (Ten Speed Press, $28).

To make crust: Combine flour, sugar and salt in bowl. Add chilled or frozen butter in random chunks and blend into flour until crumbly. Do not overmix! Colorado’s low humidity means your flour is ...