Pie is the best. FULL STOP.
Homemade pie dough is such a lovely thing—and something that has received an unwarranted reputation as really tricky and hard to master. Don't believe that nonsense! It is probably a narrative created by the ad agency hired by Pillsbury in the 1960s. You just have to keep things cold. (And look, if you don't want to make pie dough, don't feel any pressure to; we're all about gently supporting what is best for you here at Bake-Off headquarters.)
Pie is the best because it is so so-so-so-soooo variable! You can make a covered fruit pie or an open custard pie. You can make HAND PIES (the best of the best). You can make a savory pot pie or samosas, empanadas or sfeehas. You can get some phyllo dough and make spanakopita. We'll even allow calzones! Maybe you have the skills to make some amazing jiaozi or gyoza?
The challenge is to make (or acquire) dough, wrap it around a savory or sweet filling, and bake, boil, or fry!
Here is a recipe for all-butter pie crust (and one with shortening, if you have/prefer). Remember, photos of submissions should be emailed to Geo Decas O'Donnell at godonnell@germantownfriends.
Read more about the previous Bake Off challenges (and see the results!):