These are the secrets to making a no-fail, all-butter pie crust that won’t slump or shrink, and turns out tender and flaky every time.
It feels like there are two big pie seasons that hit every year: Spring’s berry pie season and Fall’s Thanksgiving pie season, with all other slices o’ pie falling somewhere in between.
We are smack dab in the middle of prime time pie making and eating and everyone knows that a foolproof pie crust recipe is the make-or-break point of baking an amazing homemade pie. More important than whatever fruity, nutty, or creamy fillings you whip up—the true test is it’s crust. It should be flaky, light, flavorful, and easy to slice through with a fork.
I’m a bit obsessed with baking pies thanks to the over the top pie crusts I’m incessantly inspired by because of the Instagram account of my favorite local pie company.
Now, after much trial and error, I’ve decided this is the only pie crust recipe I’m willing to bet my pie on. And now, everything that I know, you will too.continue to the recipe… about No-Fail Butter Pie Crust