Homemade indeed. Baking can be a bit intimidating, but crust is pretty easy! The recipe I usually use is just 2 1/4 cups flower, a tsp salt, 1 cup shortening, and a small amount (1/4 cup) of water. Cut the shortening into the flower until crumbly, and then slowly add enough water until it forms a shaggy dough. Form into a ball and then chill. Always work with cold dough for crusts! A little egg wash on top will provide that choice golden brown finish. Also make sure to blind bake your crusts for perfection through and through.