What's better than homemade pie? Does anything more succinctly symbolize what cooking is really all about? That's why this session in our Cooking Class series is devoted to showing you the simple secrets of matching tender, flaky piecrusts with luscious, melt-in-your-mouth fillings. Believe us- this is going to make your summer and carry you on through the rest of the year, too.

Apart from eating them, the great thing about pies is that they're so adaptable. The first pies were made with meats and vegetables, but fruits, puddings, and other sweets weren't far behind. For most of us, pie now means dessert, not the main course. That's another reason you'll like this class; with all of the great dishes you've learned so far, you'll want to add a final touch to your showpiece meals. Or maybe you just want something to enjoy with a cup of coffee or a glass of milk.

While fresh peaches, blueberries, and other summer fruits are really peerless in pies, we'll also introduce you to creamy fillings--chocolate, coconut, and peanut butter. You'll be able to draw from a range--including fillings that feature custard as well as fruit.

No need to fear the crusts, either. Both the traditional flour-and shortening pastry and the more contemporary cookie-crumb version are easier to make than you might think, thanks to our step-by-step instructions and tips.