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Eatsy: How to Make Homemade Pie Crust

Jul 9, 2013

by Adrianna Adarme handmade and vintage goods

I’ll admit, I’m not a huge summer-lover. I flourish wearing cozy sweaters, curling up with a cup of tea, and cuddling with my pup when it’s cold out. But seeing as seasons change with no regard to my preferences (how dare they!), I’ve decided to be super-excited about putting summer’s delicious fruit to good use and baking up my favorite pies.

If you’ve never made your own pie crust before, it does have its challenges, but the extra effort is definitely worth it. There is much debate as to what fat one should use: shortening, lard, butter or a combination. My personal preference is good quality butter; it yields a flaky crust with a delicious, well, buttery flavor that works ridiculously well when paired with tart, sweet fruit.

What you’ll need:

2 cups all-purpose flour
2 tablespoons white granulated sugar
1/2 teaspoon fine-grain sea salt
2 sticks unsalted butter, frozen
3/4 cups very cold water, divided


Start by mixing all of the dry ingredients together: all-purpose flour, sugar and salt. If you’re making a savory pie (meat hand pies, anyone?), I’d recommend leaving out the sugar and upping the salt to 1 teaspoon.


Next — and this is my favorite part — use a box grater to shred in the frozen butter. The end goal is to get pea-sized pieces of butter. This helps get you there sooner without over-handling the butter and flour.


Using your hands, quickly break up the butter into smaller bits and be sure it’s thoroughly distributed throughout the flour mixture. Create a well in the center and pour in 1/2 cup of cold water (no ice cubes!).


Mix using your hands or a wooden spoon. You’ll notice at this point that the mixture will be shaggy; add a tablespoon of water at a time until the mixture comes together.


Liberally flour your work surface and knead the dough a few times just until it comes together. Be sure not to over-knead; that will result in a tough crust.


Form the dough into a disc and divide it in two.


Wrap each disc in plastic wrap and transfer it to the fridge for 1 hour or up to 1 week.


Chilling the dough in the refrigerator is important because it does three things:

  • It gives the gluten a chance to relax.
  • It allows moisture to evenly redistribute throughout the dough.
  • The buttery bits re-chill, making the little fat pockets which ultimately create a flakey crust.

When the dough is done chilling, liberally flour your work surface and your rolling pin. Using your rolling pin, press the dough down and move it from the center outward.


Next, lift the dough up off your work surface and rotate it a quarter-turn. Continue to roll, lift and rotate a few times, being sure to flour your work surface and rolling pin as needed.


Since most pie tins are 8″ or 9″ in diameter, roll the pie dough into a 12-inch circle. You could measure it if you have a trusty ruler handy, or you could just eye-ball it by flipping your pie tin and hovering it over the rolled out pie crust.


To transfer the pie crust, use your rolling pin to wrap it around and lay it over the pie tin.


Gently press it into the pan.


Use a sharp paring knife to trim any excess pie crust.


To crimp the edges, use your thumb as a place holder to keep the inner edge of the pie crust in place. Use your opposite hand’s thumb and index finger and form the crust around the thumb, creating the classic v-shaped crimped edge. Repeat this process until the entire pie crust has those pretty crimped edges all the way around.


If there are any holes or rough spots that need a little love, patch up any holes or rough looking areas in the pie crust with the scraps. Score the bottom of the pie crust using a fork and transfer to the freezer for 30 minutes. This will ensure the pie crust doesn’t shrink when it hits the hot oven. While the pie crust is in the freezer, preheat your oven to 400? Fahrenheit.


If your recipe calls for a par-baked pie crust, start by brushing the edges with egg wash. Line the pie crust with foil or parchment paper and then fill it with beans, rice or metal pie weights. If you’re making a pie with stone fruit or apples, usually you don’t need to par-bake the crust.

Roll out the second disc of dough and use it as a pie topping. Brush the entire pie with egg wash, sprinkle it with turbinado sugar and bake according to your recipe’s instructions.

Happy pie baking!



Homemade Pie Crust

2 cups all-purpose flour
2 tablespoons white granulated sugar
1/2 teaspoon fine-grain sea salt
2 sticks unsalted butter, frozen
3/4 cups very cold water, divided

1. In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add 1/2 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. I ended up adding about 5 more tablespoons of water, equaling to 3/4 cup. Flour your counter and dump the dough onto it. Knead a few times more until it comes together and divide the dough, forming two discs. Wrap both discs in plastic wrap and transfer to the refrigerator to chill for 1 hour or overnight.

2. Remove one of the discs of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes. Roll out the second disc of dough and use as you like, whether it’s as a top to your pie, decorated cut-outs or an elaborate pie trim.

All photos by Adrianna Adarme.


  • TheDigitalBakery
  • mlezcano

    Mary Lezcano from BellaBboutique said 3 years ago

    I'm a novice in the kitchen but this step by step illustrated guide has almost mustered up enough confidence in me to turn on my oven and pull out the flour (if I have any). Thank you!

  • haruaki

    Tiffany Key from resinjewelryHARUAKI said 3 years ago

    I am actually sitting here, waiting for the gas delivery people to show up (they were supposed to be here yesterday. Grrr...). We are temporarily living in an older house and have had to wait THREE WEEKS for our stove and oven to work. You can now understand how alluring this pie recipe is for me, not just the results, but that luscious process of kneading and rolling. I have a long list of what I want to cook and bake but I think berry pie just cut in front.

  • EdelweissPost

    Patrick from EdelweissPost said 3 years ago

    I put on all my bowls and spoons, etc in the freezer over night, so there is no way that butter gets a chance to melt . Cold little pellets of butter = flaky goodness!

  • TwinkleStarCrafts

    Judith and Raymond from AnnaOliveDesigns said 3 years ago

    Oh, Etsy, why do you torture me so? As I sit here at my 'killing time until I can do Etsy full time' job, Alas, I am looking at this pie crust recipe and want to get started on it in my kitchen. The recipes featured on Etsy always look so delicious. Thank you for posting this one. Like all of them, this looks like a winner. Fifty shades of 'yay.'

  • liliavaniniboutique

    Lilia Vanini from liliavaniniboutique said 3 years ago

    I will try this, my husband is italian and he loves to cook but once in a while I like to made something sweet for him and I will try this recipe! Thank you! Lilia

  • admspeicher

    Adam Speicher from SpeicherBowTieCo said 3 years ago


  • cberez

    CB DESIGN'S from CBDesignsPR said 3 years ago

    So delicious !!!

  • inspiringanchors

    Megan Braswell from inspiringanchors said 3 years ago

    Mmmm... Looks delicious! It makes me want to make a pie today!

  • materialrat

    Margarita Rat from PackRatJewelry said 3 years ago

    This looks so good! Reminds me of the pies my mom used to make... So yummy!

  • JulieMeyer

    Julie Meyer from JulieMeyer said 3 years ago

    Pie for breakfast sounds delish!

  • jessjamesjake

    jessjamesjake from jessjamesjake said 3 years ago

    Looks delicious!

  • minipotterybyanita

    minipotterybyanita from potterybyAnita said 3 years ago

    Mmmm...I've made a few pies (and cakes) in my time, but having to prune back on the sweets! This looks SO delicious, I just might have to try this though! ♥♥♥

  • deelliiees

    deelliiees dee from Deelliiees said 3 years ago

    Looks Delicious.

  • UsagiRabbit

    UsagiRabbit from UsagiRabbit said 3 years ago

    I've been hunting for a good pie crust recipe as I think food tastes best when you can make as much as possible from scratch. Thanks for putting this recipe on the site! Plus, the step-by-step pictures of the process are helpful too! Can't wait to try it out :D

  • RadArta

    Rada Danilovic from RadArta said 3 years ago

    In my country pies look different - thay are made from more thin piecrust :). I have children who love to try something new. When they come tonight and see this pie in the oven thay will be delight - is the same as in cartoons.

  • MegansMenagerie

    Megan from MegansMenagerie said 3 years ago

    Looks amazing!!! Yum!

  • misschristiana

    Christiana Odum from YarnDarlin said 3 years ago

    Mmmmmm Pie. My boyfriend loves pie. I make a lot of it. :)

  • ArtDecoDame

    Desiree from ArtDecoDame said 3 years ago

    Yum!Can't wait to try this!

  • FluffyFlowers

    FluffyFlowers from FluffyFlowers said 3 years ago

    Oh yum! I love pie :)

  • anissabryant

    Anissa Bryant from AnissaBryant said 3 years ago

    awesome! I never thought to use the rolling pin. totally stealing that for my next blueberry pie.

  • BlueRoseRetro

    BlueRoseRetro from BlueRoseRetro said 3 years ago

    You make it look so easy... and delicious!

  • WoodlandCottage

    WoodlandCottage from WoodlandCottage said 3 years ago

    Two words for July: blackberry pie!

  • lovelygifts

    Linda from lovelygifts said 3 years ago

    mmmm Looks great!

  • treecraftdiary

    Cindy K from TreeCraftDiary said 3 years ago

    Now I am hungry! XD

  • whoop

    dana from whoop said 3 years ago

    I made my first pie a week ago!! It wasn't as hard as i thought! Freeze the flour too!

  • agebo

    Ann Cosgrove from acbcDesign said 3 years ago

    What a great tip to shred the butter! This pie looks so good! Fresh berries are my favorite part of summer.

  • ThreeBarDGifts

    Monica from ThreeBarDGifts said 3 years ago

    Berry pies are a favorite around here! I use a crust recipe my mom always used. Thanks for sharing another version. I may have to try it some time!

  • lesniakorientalrugs

    Mike and Jess from JessiesOrientalRugs said 3 years ago

    Yum, this looks delicious!!

  • jessgreenleaf

    Jess Greenleaf from GREENLEAFblueberry said 3 years ago

    It's finally berry season again and I can't wait to make blackberry pies again. I have had great results with Julia's pie crust recipe but this one looks great too!

  • GeorgieGirlLLC

    D George from GeorgieGirlLLC said 3 years ago

    Looks wonderful and the instructions are fabulous. I on the other hand, am not very handy in the kitchen and need to be. Thanks for sharing!

  • matildecanepagonzale

    Matilde Cánepa González from matildecanepaArtnow said 3 years ago

    wow! i am humgry! So delicious !!! thank

  • recycledwares

    Nerrissa W from RecycledWares said 3 years ago

    Now I'm craving a homemade pie - foods posts do it every time.

  • mattyhandmadecrafts

    Matejka Max from NattyMatty said 3 years ago


  • valeriephoto

    Valerie from valeriestitchery said 3 years ago

    No store-bought crust can ever beat a homemade one in my opinion. And I agree that butter is the way to go. It complements a sweet pie better than lard, which makes it taste like meat (!), or shortening, which has no flavor. And bringing a pie that you actually made to any gathering will make you the star of the show.

  • beardoil

    Beard Oil from BeardOil said 3 years ago

    Great instructional ~ thanks!

  • ebkriley

    EBK Riley from DeeAndFee said 3 years ago

    Thanks for the step by step deliciousness & the easy to follow pictures!

  • rrcreationsbyr

    Rose from RealRemarkable said 3 years ago

    I will have to try this! Sounds very similar to Nourishing Tradition's Pie Crust Recipe. Thanks so much for this wonderful tutorial! You also have a beautiful blog!

  • debvasbinder

    Deb Vasbinder from BabyCuteBaby said 3 years ago

    Just received a favorite homemade pie for my birthday. Now I have to go have a piece. Love Pie! These are great instructions. Thanks for sharing.

  • LetterKay

    Kayla from LetterKay said 3 years ago

    That looks so delicious!! Definitely need to try this out

  • MamasHouse

    Sharon K. Shubert from GrayWolfGallery said 3 years ago

    Baking and cooking is one of my life-long passions! This is the best step-by-step guide for pie crusts I've ever seen! Your pie looks delicious! :)

  • Iammie

    iammie from iammie said 3 years ago


  • TheCuttingBoardShop

    Larry And Valeria from TheCuttingBoardShop said 3 years ago

    We love home made pie! I see cherry pie baking on the weekend ... Thanks!

  • TheQuiltedApron

    Annie from TheQuiltedApron said 3 years ago

    Great idea with freezing the butter!!!

  • TreadleLady

    Donna Kohler from TreadleLady said 3 years ago

    Looks so good! The lattice top is great, I never think to do it. Thanks for the nudge, will have to make a pie, now have have to decide what delicious fruit to use.

  • takeapicturedesigns

    Lynne from RiverSpring said 3 years ago

    Oh, how I LOVE pie!!! Even better than cake! Thanks for the delicious tutorial. from Lynne at River Spring Cards

  • H88255

    H88255 from HillarysSuperfoods said 3 years ago

    Yummy! I love pie! I love making my own gluten free pie crust :)

  • mclaughlinnautical

    Marsi McLaughlin from McLaughlinNautical said 3 years ago

    Mmm...pie. That is all.

  • DarburyCottage

    Rosemary Wascher from DarburyCottage said 3 years ago

    Yum.. I made an apple pie for the forth of July, It was delicious.

  • BambuEarth

    Amber from BambuEarth said 3 years ago

    I couldn't be more excited to see how you cut the butter in... with a cheese grater! Brilliant. ♥

  • Ellareki

    Ellareki from Ellareki said 3 years ago

    You make it look like even I could attempt this. I usually have freezing cold hands (which everyone assures me are good for pastry-making), but as soon as I attempt to make pastry I get so nervous and my hands somehow remember how to circulate my blood and I end up with boiling hot pastry-killing mittens!

  • theindiehandmade

    Ombretta from IndieLab said 3 years ago

    Yym! will try!

  • Sparkleandswirl

    Hillary from Sparkleandswirl said 3 years ago

    I love the look of lattice layering. I've tried it before, but it definitely took some patience!


    Kerime Sevilen Mustafaoglu from ASHYL said 3 years ago

    Looks delicious! I will try it..

  • VelvetRevived

    VelvetRevived from VelvetRevived said 3 years ago

    Thank you for this! I seem to be able to master almost every complicated recipe invented...except for pie crust! What makes this worse is that my mother did not enjoy cooking at all, but made wonderful pie crust. I just have never been able to master it! But I think the grated butter could be a real secret. Can't wait to try!!

  • PinesVintageClothing

    Pine from GoodOldVintageOnline said 3 years ago

    Luv me some homemade pie with a freshy fresh crust..yum!

  • hasincla

    hasincla from travelwanderings said 3 years ago

    I've got to say, I've made pie crust before and it is *hard* to get it right! If you use Crisco it works well, and doesn't get too tough. Good tips on keeping it in the fridge to let it rechill. Thanks! (PS your pie looks sooooo good!)

  • TeaTimeVintageShop

    carole from TeaTimeVintageShop said 3 years ago

    I may need to give this a try, thanks for the step by step intructions. I'm really hungry for pie now!

  • crsbas1

    Brenda from brensuniquefinds said 3 years ago

    Thanks so much for sharing~ I'm going to have to give it a Try!!!

  • KittiMomma

    Kat Compton from InspirationParadise said 3 years ago

    needs lard!!

  • TheJoyofColor

    Yael Berger from TheJoyofColor said 3 years ago

    Thanks Adrianna i love bakig pies i' sure going to try this love the tip about the box grater and butter

  • piccadillypastimes

    Ginger and Tim from PiccadillyPastimes said 3 years ago

    Looks great! Nothing beats homemade : )

  • RatPackPackRat

    RatPackPackRat from RatPackPackRat said 3 years ago

    my MIL taught me a great crust a plastic bag mix 2 cups flour, 1/4 cup milk and 3/4 oil with a pinch of salt. Mix it all together (no need to get your hands dirty for this one!) When it is fully mixed drop the dough onto a floured piece of parchment paper, sprinkle more flour on top and roll out over another sheet of parchment paper. This will make a single thick crust or enough to do the lattice work crust described in the article. Enjoy!

  • charmingbasics

    Mari from CharmingBasics said 3 years ago


  • ermy

    ermy said 3 years ago

    That was really well done. Let's all buy local fruit & enjoy!!!

  • gooseberrystudio

    Suzi Tarman from gooseberrystudio said 3 years ago

    this is the deluxe version of a fabulous pie crust, thanks for sharing!

  • Finders2

    Sue-Anne from Finders2 said 3 years ago

    Yummy! Now I'm hungery! Thanks for posting

  • ionesAttic

    Barbara from ionesAttic said 3 years ago

    I like the butter/ lard combo for my perfect pastry with a teaspoon of apple cider a pinch, chilled bacon grease drippings do the trick! Find Ione's Best rhubarb custard pie recipe here:

  • arieon

    Arieon Maison said 3 years ago

    It look very delicious....

  • MonsterAndMeesh

    michelle b from MonsterAndMeesh said 3 years ago

    A blueberry nectarine pie seems to be in order after reading this post =)

  • susannahwollman

    susannahwollman from susannahwollman said 3 years ago

    I, too, like using a bit of Crisco... I get a much flakier crust that way. Any fruit tastes good in a pie! Try cutting circles out of the crust, dropping in a dollop of fruit, and folding the crust over. Then use a fork to seal the edges. Quick cooking and just right for that snack you're craving late at night!

  • donnieleandro

    Donnie from DonniesDiscounts said 3 years ago

    i need a wife that can make pie, ill clean the dishes :)

  • alexxxia

    Anna Baldino from PrettyHouseItaly said 3 years ago

    Grazie Adrianna spiegazione chiara e immagini esaustive, proverò di sicuro la tua ricetta essendo appassionata di ricette che poi puntualmente provo sul campo di persona, un saluto Anna

  • msbusyboss

    Diana from Moxie2RunwayVintage said 3 years ago

    LOL fabulous tip on grating the butter!!!!! I already chill all of my utensils and containers AND set my bowl on a large, flat ice pack! And isn't this just swell.....another late-night-to-middle-of-the-night cooking session for me....this is the second time in a week and a half that I have seen either A FOOD ITEM for SALE or a RECIPE on Etsy such as this with irresistible results that CAUSED me to begin cooking when I should be sleeping. Last week it was frosted sugar cookies.....tonight it shall be peach pie with shredded butter dough!! Good thing I've got a blast chiller lol! THANKS for sharing.... Pam ♥

  • Agasart

    Aga from AgasJourney said 3 years ago

    yumm, beautiful and inspiring. Thank you for sharing!

  • Fimigal

    Voneen Pryce from Woolby said 3 years ago

    Your homemade pie looks delicious. Thanks for sharing this wonderful recipe!

  • sewingamity

    Jennifer Schildt from sewingamity said 3 years ago

    Great article! I'm not much of a baker myself. Apple crisp is about as fancy as I get. My mom makes a great crust, and I enjoy a slice of pecan pie every Thanksgiving. She uses shortening, and the flaky, slightly salted crust is a perfect compliment to the rich, sweet filling.

  • glaucaverde

    Yolanda from Cierzojewelry said 3 years ago

    It could be funny, but I'm not fond of Spanish ultra-hot summers, where you cannot sleep well during almost tropical nights. But... I really need to try this recipe, it looks so delicious I will have to make the sacrifice of turning on the oven :) Congrats for this fantastic post!!

  • oursierratreasures

    joe buhagiar from oursierratreasures said 3 years ago

    Love the clear and easy to follow instructions, and the tip to chill the crust after adding to the pan...never heard of that.

  • richdon1

    Rich and Dona from TheCottageMouse said 3 years ago

    Oh my, pie. I have a hugh amount of blackberries on the vines out back. Last summer we made 174 jars of jam. I have to admit I stay clear of pie making because of the crust but this recipe makes it look so easy. Maybe, just maybe I will give this one a try. It looks so delicious. Or maybe I will talk Rich into making this one. LOL. Thanks

  • mariastellalabate

    Maria Stella Labate from KabooStudio said 3 years ago

    Recipe in grams too, please.

  • TheEverlastingPosy
  • FranceGallery

    France Gallery from FranceGallery said 3 years ago

    Makes me think of Grandma and her wonderful pies!

  • LanaManisDesigns

    Lana Manis from LanaManisDesigns said 3 years ago

    Nothing beats a homemade pie... crust and all!

  • sillysister

    kitten borgers said 3 years ago

    Whatever recipe you use you'll find the roll-out and transfer to the pan way easier with a pastry cloth (you can use a smooth dish towel if you don't want to buy one) and a rolling pin cover (a child's sports sock with the toe cut off - new, of course - will work). The pastry cloth stays pretty stable on the rolling surface (more than parchment paper), and you can lift the crust and cloth to cover the pan without breaking the crust. Works a treat!

  • PinkLemonadeDuxbury

    Cheryl from PinkLemonadeDuxbury said 3 years ago

    I learned to make homemade pie crust with my mom's recipe for Italian ricotta pie . . takes lots of practice to "get it right", her measuring cup was the palm of her hand! But I just love it!

  • hissyfitoly

    Lucy from hissyfitoly said 3 years ago

    after years of making butter-based pie dough, I have to say that switching to shortening has made it waaay easier to make pie (& faster = no chilling steps, goes from ingredients to oven in under an hour)... which means that I make pie much more often, & with less frustration or complaints. As for the "no flavor" complaint, well, I don't get it: there's tons of flavor, just not *butter* flavor, & it lets the fruit/filling be the star. Oh, and my partner's lactose-intolerant too, so there's that reason to skip the butter...

  • GracefullyGirly

    Kimberlee from GracefullyGirly said 3 years ago

    Pie is my all-time favorite desert! I've made them but somehow forgot the step to put them back in the fridge after putting the crust in the pie plate. Thanks for that tip! Now that will help keep it from shrinking! Yay!

  • nativestrandsjewelry

    Rachel from PeppersJewelry said 3 years ago

    Thanks for the great post! I love to make piecrust myself instead of buying it. Definitely worth it. I think the homemade crust is much tastier (and is much less salty) than the ready to bake kind you can buy.

  • NicolasKnitKnacks

    Nicola and Jessica Belton from CelticKnittingCo said 3 years ago

    Yum, defiantly going to make this, the kid will love it!

  • haruaki

    Tiffany Key from resinjewelryHARUAKI said 3 years ago

    And here I am, still waiting for the propane to be delivered. Woe is me who longs to be baking, not reading about baking.

  • grapevineforge

    Jeremy from grapevineforge said 3 years ago

    now THIS is my kind of post! when I'm not cooking hot iron in the forge, the only place I'd rather be is cooking delicious pies in the oven! :)

  • glendalee

    glenda puhek from glendalee said 3 years ago


  • trendeelove

    Veronica Diaz from Trendeelove said 3 years ago

    This is a great step by step recipe, I'll definitively give it a try....yum! Looks delicious!

  • leafprintstudio

    Camille from leafprintstudio said 3 years ago

    Just picked some blackberries yesterday, ready to give pie crust another try!!

  • normaharrell

    Norma from CultOfChiffon said 3 years ago

    For the flakiest, best-tasting crust...nothing beats using 1/2 butter + 1/2 shortening. Tip: non-dairy "Earth Balance" works perfectly as a butter substitute, and "Spectrum Organics" makes an incredible non-hydrogenated, non-dairy shortening.

  • halliefranco

    Hallie Franco from HallieJohanna said 3 years ago

    Yummm, would go so well with some homemade vanilla whipped cream! I'm seeing a perfect use for the black raspberries in the garden :)

  • UnravelledThredz

    Lauren Quillin from UnravelledThredz said 3 years ago

    OMG, I love the didea of using the cheese grater for the butter! I'm definately going to try this . :o)

  • aressa

    aressa from OriginalBridalHanger said 3 years ago

    I haven't made a pie since I was little...Looks yummy!

  • pugh33

    Cathy Pugh from CherieCoquette said 3 years ago

    My mother used to use up the extra pie pastry by rolling it flat and spreading on some butter and sprinkling it with some sugar and cinnamon. Then she would bake it in the oven and cut it into cracker sized pieces. I smell and taste that buttery cinnamon as I write this! Great write up. Thanks for bringing back those memories!

  • beverlyduzenack

    Beverly Duzenack said 3 years ago

    I love your recipes but try printing them off is difficult. This pie crust ended up with 15 pages! Is there anyway you can make your recipes in a more printable form? Thanks.

  • topvistama

    topvistama from KleponDesign said 3 years ago

    Thank you for sharing such a nice recipe. Now it's time to get busy in the kitchen.

  • terraingifts2818

    Terrarium Gifts from AGiftofNature said 3 years ago


  • artbycarrie10

    Carrie Paquette from Artbycarriepaquette said 3 years ago

    very informative! Pastry is an art!

  • Motleycouture

    Motleycouture from Motleycouture said 3 years ago

    Looking forward to the Fall when the leaves turn colors and you know it is pie making time. Can't wait to try this recipe. Looks so delicious!

  • dominna

    Katrina Dzerkale from Dominna said 3 years ago

    Yes, i agree with a comment above - i will lwave this safe for autumn days :)

  • iworkartwork

    Irma Galindo from iworkartwork said 3 years ago

    I like to make empanadas with pie crust, like tuna or picadillo empanadas but instead of sugar I use dry oregano or sesame seeds, dry chile, etc. Thanks for sharing!

  • janetbray1234

    Judy Bray said 3 years ago

    Looks so simple to make....will give it a try.

  • heathashli

    heathashli said 2 years ago

    If you want crust to be flaky, you need to add shortening & if you want crust to be flavorful, you need to add butter. If you want to crust to be both flaky & flavorful, you need to add a combination of shortening & butter. #foodscience

  • korenkwan

    Koren Kwan from GarasuWonderland said 2 years ago

    Wanna try this out, yummy!

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