@bromabakery: Homemade pie crust is 100x better than store bought, and ANYONE CAN BAKE IT! Today I’m walking you through the backbone of this holiday season: buttery flaky, homemade pie crust. This seemingly unimportant step in your dessert prep is one that is surprisingly easy, and SO worth the pay off. And because I could talk about pie crust for approximately 7 hours but wont…😚 here are just FOUR more tips for making the flakiest, most buttery pie crust of your life: 1. VODKA. Swap it for ice water in your dough! Unlike water, alcohol doesn't encourage gluten development in the same way, which means an even more tender, flaky crust. 2. DON'T WAIT TOO LONG TO ROLL IT OUT. My sweet spot is about an hour in the fridge. The butter is cold, but the dough is still pliable enough to roll without cracking. If you're refrigerating overnight, let it sit on the counter briefly before rolling. 3. CHILL IT AGAIN AFTER SHAPING. Once your dough is in the pie dish and you've crimped the edges, pop it back in the fridge for at least 15 minutes. Re-chilling the dough helps prevent the crust from shrinking or losing its shape in the oven. 4. GIVE IT A LITTLE SHINE. Before baking, brush the exposed edges with heavy cream or an egg wash for a little extra golden shine. It's such a small step, but makes your pie look SO much better. And there you have it! Go forth and crust! You can find the full recipe on bromabakery.com. happy baking!

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Thursday 05 November 2026 13:24:23 GMT