For a sweet pie, sprinkle sugar lightly over each layer of buttered phyllo. For a savory pie, you may crush a garlic clove and let it steep in the melted butter over low heat for 10 minutes, and sprinkle minced fresh herbs between the layers.

Have ready:

Keep phyllo sheets covered with a dry kitchen towel topped with a damp towel while you work. Place 1 sheet of phyllo on a work surface and brush with melted butter. If desired, sprinkle lightly with sugar. Place a second sheet of phyllo over the first, staggering the corners slightly. Brush with butter and sprinkle with sugar, if using. Repeat with the remaining phyllo, butter, and sugar, staggering each sheet so it doesn’t match up perfectly with the last. Transfer the dough to a lightly oiled 9- or 10-inch pie pan, pressing it evenly into the bottom and up the sides of the pan. Fold any dough edges extending beyond the rim of the pie pan underneath. The edge will have a slightly rumpled look.

For pies with unbaked fillings, preheat the oven to 375°F, line the shell with parchment paper, and fill halfway with pie weights or beans. Bake until browned and crisp, about 15 minutes.

For pies with baked fillings, fill and bake as directed in the recipe, covering the crust rim with foil if it starts to brown too quickly. Phyllo crusts are best the day they’re made.