Recipe of the Month - D'Andrews Pie Crust

Are you gearing up for the holiday season and need a special something to take to a get together? Make extra tasty holiday treats using our homemade pie dough recipe. We all know a good pie starts with a good crust and this versatile crust is not just for pies. We use it at the bakery to make our delicious tarts and pop tarts.

D’Andrews Pumpkin Pie

We are so thankful for each and every one of our loyal customers this holiday season. We also love having the opportunity to share culinary skills through our monthly shared recipes and our new Saturday baking classes. 

So let the holidays begin by testing out this tried and true recipe with your family. Be sure to snap a pic and tag us on social @dandrewsbakery. If you don’t have time to make it yourself, we will be selling seasonal pecan pie and pumpkin pie at the bakery. Happy holidays!

D’Andrews Pie Crust:

4 cups (490 grams) all-purpose flour

2 TBSP (30 grams) sugar

2 tsp (10 grams) kosher salt

4 sticks (1 pound or 454 grams) cold butter

4 egg yolks (80 grams)

1/3 cup (90 grams) milk

1. Whisk and sift dry ingredients.

2. Cut butter into small squares.

3. Cut the butter into the flour mixture with a fork. (You want pebble sized chunks of butter)

4. Mix in the combined egg yolks and milk

5. Form a square with the dough. Let sit out for 2 hours, then place in fridge overnight.

6. Roll out cold dough to desired size.

7. Blind bake with parchment paper filled with beans and salt at 350 degrees for 35 minutes.

8. Fill with pie filling and bake again.