• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Appetizers
    • Bread
      • Sourdough
    • Breakfast & Brunch
    • Condiments
    • Desserts
    • Drinks
    • Grab & Go Snacks
    • Main Dishes
    • Side Dishes
    • Recipe Search
    • Recipe Index
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Desserts / Pies & Tarts / How To Make All Butter Buttermilk Pie Dough

How To Make All Butter Buttermilk Pie Dough

5 stars from 1 rating
By Traci York — Updated November 8, 2022 — 27 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

In this tutorial and recipe, I share my tips and techniques on How to Make Pie Crust using DIY buttermilk for a flaky pie crust. Hand-made dough creates the flakiest crust! Vegetarian

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Making flakey pie crust from scratch can be intimidating. But as with anything, practicing improves skill over time.  I make pie dough from scratch because it’s relaxing, rewarding and tastes like it is homemade, my preference. I’m not a fan of prepackaged pie crust simply because I only want the freshest, natural ingredients in my food, and ones I can pronounce. An all butter dough is my preference simply because it tastes so good.

Table of Contents

  • Hand Making Pie Dough vs Food Processor Pie Dough
  • Why Buttermilk? 
  • Make Ahead Ready
  • What Type of Pie Pan to Use
  • How to Make a Flakey Pie Crust
  • Size of Butter Chunks Matter
  • Incorporating the Buttermilk
  • Building Those Flakey Layers
  • Rolling Out The Dough
  • Prepare the Dough for Blind Baking
  • How To Make an All Butter Buttermilk Pie Dough Recipe

Hand Making Pie Dough vs Food Processor Pie Dough

While I find making pie dough in a food processor quick and easy, the end pastry just doesn’t have the flakiness of a hand made crust. A food processor tends to break the butter down far too much. Instead of surrounding the hazelnut size pieces of butter in flour, it breaks the butter pieces down and incorporates it into the flour. Layers of flakey goodness is achieved by layers or larger flat and chunky pieces of butter that are surrounded by flour. Taking time to hand make pie dough is truly worth the effort. 

Why Buttermilk? 

I DIY buttermilk to hydrate pie dough in all my crust recipes because the acidity helps tenderize gluten and yields a more pliable dough and tastier crust. Homemade simply because it’s so darn easy to make and I hardly ever have buttermilk on hand. Homemade buttermilk is simply a mixture of milk and either apple cider vinegar, white vinegar or lemon juice.

If you’d like to use real buttermilk, you can! You’ll need just about a teaspoon more liquid in your pie dough.

Make Ahead Ready

Pie dough is freezer friendly. The dough can be made weeks ahead and frozen then thawed in the fridge the night before you need it. It also holds well in the refrigerator for at least two days prior to use.

What Type of Pie Pan to Use

The type of pie pan you use can make a difference in your crust. I use stoneware and glass, both of which seem to bake more evenly than metal. With stoneware, the dough tends to slide down a bit, which makes it look shrunk, due to its slick surface. With glass, the edges tend to keep their shape better and you can keep an eye on the bottom of your crust while baking; an advantage if you’re a bit uneasy about pie baking.


How to Make a Flakey Pie Crust

Below, I share my process, tips and recipe for a delicious flakey blind baked single pie crust (pictured) and double crust dough with a flaky top pie crust.

Helpful Tools: Pastry Cutter, Bench Scraper, Rolling Pin (these are affillate links)

Start with cold ingredients. If baking during Summer, I put my flour mixture in the fridge for at least 30 minutes before starting.

Size of Butter Chunks Matter

When cutting the butter into the flour, use a pastry cutter, fork or your hands. The advantage of using a tool rather than you hands is that the butter will stay colder longer. If you use your hands, work quickly pressing the dough in between finger to flatten the chunks. You want some pieces flat and others chunky.  

Pay attention to how the size of the butter chunks change as you cut the butter into the dough. For the bottom crust, a more mealy flour-butter mixture is desired where the butter will be pea size. For the top crust of a double crust pie, when cutting in the butter, the chunks should remain larger, such as almond or hazelnut size. This creates the flakiest pie crust we’re all after.  For the images below, I am working on a bottom crust to blind bake. Still a very flakey pie crust!

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Incorporating the Buttermilk

Once the butter is cut in and still chunky, pour in the buttermilk. Be sure to hold out a few teaspoons as hydration will differ between flours and season. Incorporate the buttermilk by using your hands and lifting the bits from the bottom of the bowl, bringing them up and over the top of the ingredients, then using your palm to press down. Fold again and again adding the remaining buttermilk if needed. But not too much. An over-hydrated dough creates a tough dough.

To test the dough to see if it needs more moisture, grab a fist full of dough and squeeze it. If it holds together, it has enough liquid. If it doesn’t hold together, add more liquid, 1 tsp at a time until it’s ready. One teaspoon doesn’t sound like much, but in the dough world, it is!

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Building Those Flakey Layers

The dough is shaggy at this point. The idea here is that we start to build layers so folding and pressing the dough is key. Using a bench scraper will make the job of gathering bits and pieces much easier.

Gather the dough into a small rectangle. Use the heel of your hand to press the dough away from you. Do this three times from left to right on the rectangle. Then gather the dough again into a rectangle and press and fold the dough 7-8 more times. I use this method for both a bottom and top crust.

Remember if the dough starts getting sticky, pop it in the freezer for 5 minutes.

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Start shaping the buttermilk dough into a rough ball and then into a disk about 1/2″ thick (1.2cm). It will seem dry, but will hydrate as it rests. Wrap tightly in plastic wrap or parchment paper and rest in refrigerator for at least 2 hours, but preferably overnight. At this point the dough can be frozen for up to a month. To thaw the dough, let it rest in the refrigerator overnight.

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Rolling Out The Dough

Before rolling out the buttermilk pastry, remove it from the refrigerator and let it set for about 20 minutes at room temperature. This will help soften the dough and making rolling a bit easier. Place the dough on a lightly floured work surface. Dust the top, and rolling pin with flour. Beat the dough a few times with the pin to start to soften the dough.

Begin rolling the dough, firmly but gently, from the middle out, taking care not to roll off the top and bottom edges. This helps shape the dough into a circle in the end.

After 7-8 rolls, turn the dough one-quarter of the way around (same direction each time). Roll again, 7-8 times, from the center out. Quarter turn again. Keep repeating this process lightly dusting with flour under, on top of the dough and rolling-pin as needed so that the dough doesn’t start sticking.

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Roll the dough to 1/8″ (3mm) thick and about 1/2″-1″ (.5cm -1 1/4cm) beyond the top edge of your pie plate (turn the plate upside down on the dough to measure). Trim the rough edges with kitchen sheers as needed.

Roll the dough over and onto your rolling-pin to transfer the dough to the pie plate. Gently press the dough into the plate without stretching it. For the bottom pastry, roll the edges under to create the crust’s edge and crimp as desired.

Refrigerate for at least 30 minutes before moving on.

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Prepare the Dough for Blind Baking

Dock the dough by using a fork to poke small holes in the bottom crust. This will help release the steam that would otherwise make your dough puff up. We want that surface to be flat and to contain all the goodness you’ll add to it later. 

Fill the bottom with parchment and either dried beans or pie weights and bake.

All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

Your finished blind baked buttermilk pie crust will be lightly golden and not fully baked. It will finish baking after it’s filled with whatever recipe you’re using such as pecan pie, hand pies, quiche or lemon meringue. 

This sounds like a lot, I know. But flakey pie crust comes together quickly. With practice and patience you’ll master the art of pie pastry.

All Buttermilk Pie Dough
Print Recipe

How To Make an All Butter Buttermilk Pie Dough Recipe

Prep Time:15 minutes minutes
Cook Time:30 minutes minutes
Time to Chill:1 hour hour
Total Time:45 minutes minutes
Servings:8 Servings
Calories:359kcal
Author:Traci York
All butter pie dough hydrated with buttermilk makes the most tender of pastries. Grab your pastry cutter and rolling-pin and let's get started! | This recipe makes one or two 9 1/2" Pie Crusts
For this recipe, I make mock buttermilk (milk + vinegar). If using real buttermilk, you'll need about a teaspoon more liquid, just enough to bring the crust together.

Ingredients

  • Pan Spray

For One Disk (11-12 oz / 311g -340g):

  • 1/2 C Unsalted Butter refrigerated, 113g
  • 3 Tbs Milk
  • 1 1/2 tsp Apple Cider Vinegar see note on buttermilk
  • 1 1/4 C All Purpose Flour 190g
  • 1 Tbs Cane Sugar
  • 1/2 tsp Sea Salt

For Two Discs (22-24 oz/311g-340g each)

  • 1 C Unsalted Butter refrigerated*, 226g
  • 6 Tbs Milk
  • 3 tsp Apple Cider Vinegar
  • 2 1/2 C All Purpose Flour, 380g
  • 2 Tbs Cane Sugar
  • 1 tsp Sea Salt

Instructions

To Make The Dough:

  • For a mealy, bottom crust, cut the butter into 1/4" (6mm) square pieces. For a flaky top crust, cut the butter into 1/2" (12mm) pieces. Place the butter in the freezer for at least five minutes.
  • Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes. This is your buttermilk.
  • In a large bowl, mix the flour, sugar and salt. Using a pastry cutter, cut in the butter. For a bottom crust, you want a mealy consistency, so cut in the butter until it is about pea sized. For a top crust, the butter should remain in larger chunks, such as almond size.
  • Because flour and butter contain varying amounts of water, we don't want to add the milk mixture in all at once. An over-hydrated dough creates a tough pastry. Pour in all but about 1 Tbs of the milk mixture. Use your hand to incorporate the buttermilk, folding and pressing the mixture. Flattening out the butter is okay. To test hydration, grab a hand full of dough and squeeze it. If it holds together, don't add any additional milk. If it's still crumbly or falls apart, add the remaining milk a teaspoon at a time and continue folding and pressing to a shaggy consistency. If the butter is starting to get a bit warm at this point, put the mixture in the freezer for about 5 minutes. We want the dough to stay as cold as possible.
  • On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle about 1/2" (12mm) thick. Use the heal of your hand to press the dough away from you, smearing the dough between your hand and work surface. Do this in three increments working from one end of the rectangle to the other. Use a bench scraper to gather the dough once again and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers.
  • Gather all the bits together and shape into a rough disk approximately 1/2" (12mm) thick. Wrap tightly in plastic wrap and rest in refrigerator for at least 2 hours, but preferably overnight.
    FOR A GALETTE: The dough is now ready for making a galette or pressing on to make a par baked pie crust. 

To Roll Out The Dough:

  • Lightly spay the pan with pan spray, bottom and sides.
  • Place the dough on a lightly flowered work surface. Let is set for a about 5-10 minutes to warm up the pastry as to make it more pliable to roll out. Dust the top with flour and dust your rolling pin. Begin rolling the dough from the middle out, taking care not to roll off the top and bottom edges. This helps shape the dough into a circle in the end. After 7-8 rolls, turn the dough, clockwise one quarter of the way around. Roll again, 7-8 times, from the center out. Quarter turn again. The turning helps monitor for a sticky bottom. Keep repeating this process dusting with flour under, on top of the dough and rolling pin as needed so that the dough doesn't start sticking.
  • Roll the dough to 1/8" (3mm) thick and about 1/2"-1" (.5cm -1 1/4cm) beyond the top edge of your pie plate (turn the plate upside down on the dough to measure). Trim the rough edges with kitchen sheers as needed. Roll the dough over and onto your rolling pin to transfer the dough to the pie plate. Gently press the dough into the plate without stretching it. For the bottom pastry, roll the edges under to create the crust's edge and crimp as desired. Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes before blind baking or while rolling out the second disk for the top of the pie.

Making a Single Crust Pie to Blind Bake:

  • Preheat oven to 375F (190C). Set the baking rack in the center.
  • Remove the pie plate from the refrigerator. Dock the dough by pricking the bottom of the dough with a fork. This will prevent the dough from rising up. Cover the chilled crust with a piece of parchment paper and fill it with 2-3 cups of either pie weights or dried beans.
  • Lower the oven temperature to 350F (180F) and place the pie in the oven. Bake for 25 minutes, rotating the pan 1/2 way through baking. Remove the crust from the oven, carefully remove the beans or pie weights and parchment and return the crust to the oven for an additional 5 minutes.
  • Cool, then use for a custard pie such as pecan, quiche or lemon meringue among others, following the directions for the pie recipe.

Making a Double Crust Pie:

  • Before refrigerating the bottom crust, fill it with your pie filling, cover it and place it in the refrigerator. While the bottom crust is in the refrigerator resting, roll out the top crust in the same fashion as the bottom, rolling to 1/8" (3mm) thick and the diameter to about 1/2" beyond the top of the pie pan.
  • Roll the dough over and onto your rolling pin to transfer the dough to cover the contents of the pie. Trim as needed to match the top crust with the bottom crust and crimp with a fork or flute with fingers to seal in the contents. Use a pairing knife to make about five or six steam vents in the center of the crust.
  • Chill for at least 30 minutes, but up to one hour is fine. Do not hold in fridge longer than one hour as the filling will start to hydrate the dough and yield a soggy bottom.
  • Egg wash then bake according to pie directions.

Notes

*Butter is an essential component of pastry. It plays an important role in flavor and texture. I use European style or Organic Unsalted Butter.
Updated note on Buttermilk: I make my own in this recipe using milk and apple cider vinegar. If you use store bought buttermilk, due to the difference in moisture content of real and homemade buttermilk, you'll need to add a bit more real buttermilk to your dough. I add 1 teaspoon of liquid more than called for in the recipe, just to hydrated the dough (see fist holding notes from step 4 "To Make the Dough").
Inspired by The Grand Central Bakery and Chef Kimberly Smith
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 359kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 709IU | Calcium: 13mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
All Butter Buttermilk Pie Dough and tutorial for rolling out dough and blind (par) baking a crust | Vanilla And Bean

You might also like:

Two bottles of homemade cashew milk.

5 Minute Homemade Cashew Milk Recipe

Refried Black Beans in a bowl garnished with lime, cilantro and fresh cheese.

Refried Black Beans

Closeup of crockpot pinto beans.

Crock Pot Pinto Beans

Homemade Sourdough Croutons on a sheet pan garnished with herbs and Parmesan cheese.

5-Ingredient Homemade Sourdough Croutons

  • Oven Baked
  • 4th of July
  • Christmas
  • Easter
  • Labor Day
  • Memorial Day
  • Mother's Day
  • New Years
  • Thanksgiving
Shares650PinShareYummly

Sign up for the Vanilla And Bean newsletter and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Autumn Spice Smoothie
Next Post: Bourbon Pecan Pie »

Reader Interactions

27 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for KarmanKarman

    August 16, 2020 at 4:19 am

    Hi there! Thanks for the recipe and detailed inx! I want to try this for small hand pies — how crumbly should the butter be for that? Should I follow the top or bottom crust inx or maybe a mix of both? And will freezer storage be different here — ie: after shaping into a disc, should I then cut into smaller portions and store that way? I’ve only done it with a food processor so excited to see how hand cutting it will taste! Thank you!!

    Reply
    • Avatar for TraciTraci

      August 16, 2020 at 4:28 pm

      Hi Karman! Thank you for your note. For small hand pies, I leave the butter in pretty large pieces (almond sizeish) since there’s not a lot of filling, the dough can stand up to the weight of the filling. That what I use for these Blueberry Hand Pies. As for freezing, you can freeze before or after cutting the hand pies, whatever fits your needs/schedule. It’s been my experience that hand cutting/mixing pie dough yields a flakier crust. But honestly, both taste amazing, so if I’m going for speed, I still use a food processor in a pinch! I hope this helps and you enjoy those hand pies!

      Reply
  2. Avatar for Martha ChamberMartha Chamber's

    November 8, 2018 at 12:30 pm

    Thank you so much for the pie crust recipe I think I’m going to try it, I’ve always used the one from Pioneer Woman using apple cider vinegar which I think is that ingredients that makes the pie flaky I also use lard as well, but I’m going to take a chance and try the butter, I’m not the greatest pie crust person but I hope to get that way like you thank you so much again.

    Reply
    • Avatar for TraciTraci

      November 8, 2018 at 2:49 pm

      Hi Martha! Thank you for your note and kind words. I find pie crust to be kinda like sourdough bread, it’s always a work in progress. I’m a firm believer in adding vinegar (homemade buttermilk) to the dough … it definitely makes the pie more flakey. I hope you enjoy the process and the recipe!

      Reply
  3. Avatar for BobbiBobbi

    November 4, 2016 at 1:45 pm

    What are the instructions for making your own buttermilk?

    Reply
    • Avatar for TraciTraci

      November 4, 2016 at 1:50 pm

      Hello Bobbi! It’s #2 in the method: Make the Dough “Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes. This is your buttermilk.”

      Reply
  4. Avatar for Mike ScheibMike Scheib

    August 18, 2016 at 8:51 am

    A late note: all butter crusts are always tougher than half butter/half lard or shortening crusts. Buttermilk tenderizes baked goods. Has anyone done a test run and compared one method to the other? I am supplying a number of individual galettes to a wedding reception next month and would like to try the latter combination. Mike

    Reply
    • Avatar for TraciTraci

      August 18, 2016 at 9:17 am

      Hi Mike! Thank you for your note. One of our assignments in pastry school was to test buttermilk (or milk+acid) vs ice water when making dough. We found the pastry with buttermilk to be superior in flakiness. I’ve not experienced a tougher crust with all butter pie dough (technique and experience could be a factor here). The flavor of an all butter dough my personal preference, reason for my all butter post. Sometimes, in an effort to reduce the cost of a pasty, lard or shortening will be used. I don’t have any notes from someone who may have used 1/2 shortening.

      Reply
  5. Avatar for Cristina RomanCristina Roman

    November 25, 2015 at 6:22 pm

    Hello! I’m excited to make this pie crust for your Bourbon Pecan Pie for Thanksgiving. Can I just use the real deal buttermilk instead of the milk/cider vinegar mixture? Thank you ~

    Reply
    • Avatar for TraciTraci

      November 25, 2015 at 6:30 pm

      Oh yes! Use it. I just use milk and ACV because I don’t typically have buttermilk on hand. You may need to add a TBS more buttermilk however since real buttermilk has a bit less water content in it than milk + ACV. I hope you enjoy it Cristina! :D

      Reply
  6. Avatar for ShannonShannon

    November 24, 2015 at 8:38 pm

    I’ve never tried an all butter pie crust so I’m going to give this a whirl tomorrow!

    Reply
    • Avatar for TraciTraci

      December 3, 2015 at 1:56 pm

      Hooray!! I hope you enjoyed the recipe Shannon! :D

      Reply
  7. Avatar for DennisDennis

    November 20, 2015 at 9:56 am

    Reading through this recipe has resurrected many memories of my Grandma Edna and Grandma Jenny, the blackberry pie on the one hand, and the rolled potica (in a bundt pan) on the other! Thank you Traci… I will try this TONIGHT!
    I make special note of “docking” the crust–reminds me that I’m building a Thoreau-style 16 foot flat bottom boat this winter–and why? you may ask. (For delivering pies across the Sound, of course.)

    Reply
    • Avatar for TraciTraci

      November 20, 2015 at 2:09 pm

      Wha, whaaaa, whaaaaT? Dennis. You are not building a Thoreau-style 16′!! Okay… well if you do, please bring it to Whidbey and pick up those pies! Your Grandma Edna and Grandma Jenna… the pie… the potica! Please let me know how you do with the Buttermilk Pie Dough. What ever will you put in it? Blackberries? :D

      Reply
    • Avatar for RubyRuby

      December 25, 2015 at 4:59 am

      5 stars
      Dennis, I don’t know you, but I love your spirit! Build the boat and deliver your pie across the sound!.
      Happy New Year!
      Ruby (Columbus, Georgia)

      Reply
  8. Avatar for Chelsea @ ChelseaChelsea @ Chelsea's Healthy Kitchen

    November 19, 2015 at 5:07 pm

    I’ve never been able to perfect an all butter crust so I tend to do half butter and half lard for my crusts. But maybe buttermilk is the secret – definitely going to have to try this recipe!

    Reply
    • Avatar for TraciTraci

      November 22, 2015 at 10:27 am

      Heeey Chelsea! I found the more I work with dough, the better I get at it because I begin to realize how it ‘should’ feel when it’s time to put it in the fridge or when it’s chilled enough to roll out. I’ve never made a lard crust, but I know it’s the way it’s been done forever.. my grandmother made hers with lard! I hope you’ll give it a go, Chelsea!

      Reply
  9. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    November 19, 2015 at 3:16 pm

    Your instructions and photos are perfection, Traci! All buttermilk pie crusts FOR THE WIN!

    Reply
    • Avatar for TraciTraci

      December 3, 2015 at 1:55 pm

      Thaaank you Liz!! FTW – Yesssss!!

      Reply
  10. Avatar for Amy @ Thoroughly Nourished LifeAmy @ Thoroughly Nourished Life

    November 19, 2015 at 2:54 pm

    Pie dough still intimidates me, but seeing everyone’s beautiful pie creations has me inspired to give it another go!
    Your instructions are so great Traci and that dough looks divine! Here’s to many happy pie baking sessions this holiday season :)

    Reply
    • Avatar for TraciTraci

      November 21, 2015 at 6:04 pm

      Oh I get it, Amy! I still have a hard time sometimes. But the more I practice the better I get at it. So keep going!! It’s so worth it!

      Reply
  11. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    November 19, 2015 at 2:44 pm

    I love this tutorial, Traci – so helpful and clear. The shot by shot pictures are a great way of showing all the steps! I’ve never added buttermilk to pie dough – will need to try it.

    Reply
    • Avatar for TraciTraci

      November 21, 2015 at 6:02 pm

      Oh that’s great, Geraldine.. so happy to hear. Buttermilk was a game changer for me! Love it! :D

      Reply
  12. Avatar for Rakhee@boxofspiceRakhee@boxofspice

    November 19, 2015 at 1:19 pm

    What a lovely post Traci. And so detailed. I am always looking for a real good pie crust because I always like you love doing it at home. Your instructions are so good. There is indeed nothing like a homemade crust. Love!

    Reply
    • Avatar for TraciTraci

      November 21, 2015 at 6:01 pm

      Thank you my dear. Me too, Rakhee. Making pie dough at home really is quite easy with a little practice and so few ingredients. I hope you enjoy it! :D

      Reply
  13. Avatar for Beeta @ Mon Petit FourBeeta @ Mon Petit Four

    November 19, 2015 at 12:27 am

    Excellent pie dough tips, Traci! Your pie dough looks gorgeous! The photo where you’ve rolled it out…I haven’t seen a more perfect pie crust in a long time! And I’m with you on wanting an all natural, homemade pie dough vs the store bought one with tons of ingredients I can’t pronounce. Can’t wait to try out your technique! :)

    Reply
    • Avatar for TraciTraci

      November 19, 2015 at 12:36 pm

      Thank you Beeta! I’ve practiced pie a lot, but still have so much to learn! I’ve not yet perfected crimping and decorating! There are so many ways! :D

      Reply

Primary Sidebar

well hello!

Traci in front of a barn.

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

10 Healthy Vegetarian Salad Recipes for lunch or dinner cover with images of those salad recipes.

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Search

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Web Stories · Contact · Privacy Policy · Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

  • Recipes
    ▼
    • Recipe Search
    • Recipe Index
    • Appetizers
    • Bread
      ▼
      • Sourdough
    • Breakfast & Brunch
    • Condiments
    • Desserts
    • Drinks
    • Grab & Go Snacks
    • Main Dish
    • Side Dishes
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
  • Subscribe to Newsletter!
  • Search
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos