Relax. A pie doesn't have to be made all at once. Stretch out the steps to fit your schedule. I'd make the dough Friday, roll it out and pre-bake the crust Saturday, fill and bake the pie Sunday.
Chill! Keep your dough ingredients cold. The dough will be easier to work with, and the finished crust flakier. Let the dough rest in the refrigerator for at least 30 minutes - an hour or more is even better - so it will relax and be easier to roll. If the dough gets warm and sticky, toss it in back in the refrigerator for 30 minutes to chill. If you can, chill any equipment or utensils used in making the dough too.
Roll right. Rotating the dough on your work surface every couple of rolls will help keep it circular; use gentle but firm movements to roll the dough outward evenly.
Size matters, part 1. Don't think you can make a pie dough designed for an 8-inch pan fit into a 9-inch pan by rolling the dough that much thinner. Cracked, raggedy pie crusts result.
Slash with care. Cutting the top crust allows steam to escape while the pie is baking. Just consider what sort of slashes you are making. Some guys mistook my star-burst pattern of cuts as a portion guide and helped themselves to huge slices.
"Whoosh" is bad. Any such noise coming from the broiler is never good. It means your pie is on fire. Put out the flames, open the window, head out to a bakery for a replacement.
Chocolate is good. Everyone loves chocolate, be it the filling, a decoration or even a thin coating painted on the crust.
Size matters, part 2. A shallow tart baked in a 9- or 10-inch ring looks so French elegant with its thin wedges, but most of the guys dived first into whatever pie sported the heftier-looking slices.
Grab the knife. Thus armed, you can control portion size and cut the pie in a pretty way.
Whip it. Men love homemade whipped cream even more than homemade pie. The key is chilling the bowl and the wire whisk or beaters in the refrigerator or freezer. Pour in cold whipping cream, sprinkle with a tablespoon or two of sugar and start beating. Beat, beat, beat until soft, fluffy peaks form.