Pie Crust

These flaky, delicious all-butter pie crusts from Pika’s Kitchen make homemade holiday baking a breeze. With a tender bite and “neutral” buttery flavor, these crusts are well suited to both sweet and savory baking–so whether you’re in the mood for a cheesy meat pie, a quiche, a fruit pie, or custard pie, these shells are perfect. Ready to go in an aluminum pie dish, simply defrost overnight in the fridge, then partially or fully blind bake, or simply fill and bake depending on your recipe.

Not sure if you should blind bake? Usually your recipe will tell you, but blind baking is used for things like no-bake pies, or custard pies and quiches where the filling is precooked or cooks quicker than the crust would. It is sometimes used for fruit pies, like apple, where the filling can be pretty wet and make the crust soggy. So blind bake if you like a really crisp crust.