I find that I can make most anything I'd want to eat as with many of the chowhounds here.
But . . . I have a heck of a time with pie crusts. My main problem is crimping the edges. My crusts taste fine, but the edges look like I've had a couple or more bottles of wine beforehand. My Mom has shown me over and over how to do a nice crimp, but . . . it's not happening.
Anything that you find that you can't seem to master?