Three Babes Bakeshop shares their flakey all-butter crust for your mini pies.
'pie crust' on Serious Eats
Last week, we took you through the basics of making sweet and savory pie crusts in The Serious Eats Guide to Making Gluten-Free Pie. Now we've got the ultimate, super-basic recipe for the best gluten-free pastry pie crust we can muster.
A gluten-free pie crust that bakes up as crisp, tender, and flaky as the real deal!
This take on the classic buttermilk pie features the addition of a top crust, for those of you who like extra crispy textures with your creamy, nutmeg-scented, buttermilk filling.
The perfect pie is equal parts science and art, and there are few things more intimidating in the American culinary repertoire than pie crust. How many of you have slaved away at a crust only to have it crumble upon rolling? How many of you have pulled a beautiful pie out of the oven only to realize upon slicing into it that the perfectly golden brown crust is leathery or tough? Or that your apple pie filling has turned mushy in the oven? Here are the most essential tips and techniques that will guarantee a perfect pie for your Thanksgiving table.
Pâte sucrée (pronounced pat-sue-cray) is the sweet, crumbly dough that gives tarts a sturdy, tender base for custards, creams, and fruits. When it's made well, pâte sucrée has the crumbly texture of a buttery sable cookie. It tastes like shortbread, but is able to support even the heaviest filling without falling to pieces.
Any gluten-free cookie works well in this crust. If using creme-filled sandwich cookies, use only four tablespoons of melted butter....
This recipe makes enough dough for one single crust 9-inch pie. Double the recipe for double crust pies, such as apple. Unlike traditional wheat-based pie crusts, this recipe is rolled out directly after making and then chilled. Once chilled, the...
Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon.
This homemade version of a chocolate cookie crumb crust blows the kind made with packaged cookies away! It's a perfect crust for cheesecakes, crumb crust pies, and tarts. It's a little extra work, but I promise, the pure chocolaty flavor and sweet/salty balance is worth it!
I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.
Nothing instills fear in novice home bakers more than the prospect of making a pie crust from scratch, which is why many people turn to Jiffy's boxed mix. We test it to find out how it stands up.