18 Flaky Pie Crust Recipes Delicious

Welcome to your next baking adventure with our collection of 18 Flaky Pie Crust Recipes Delicious! Whether you’re crafting a sweet dessert for a family gathering or a savory pie for a cozy dinner, the perfect crust makes all the difference. Dive into our roundup of buttery, flaky, and downright irresistible pie crusts that promise to elevate your baking game. Let’s get rolling!

Classic Butter Pie Crust

Very few things beat the simplicity and versatility of a classic butter pie crust. Perfect for sweet or savory pies, this recipe is a must-have in your baking arsenal.

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup unsalted butter, chilled and diced (keep cold until use)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar (omit for savory pies)
• 6-8 tbsp ice water (add gradually)

Instructions

1. In a large bowl, whisk together flour, salt, and sugar (if using).
2. Add chilled butter pieces to the flour mixture. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
3. Drizzle 6 tbsp ice water over the mixture. Stir with a fork until the dough begins to clump. Add more water, 1 tbsp at a time, if needed.
4. Turn the dough onto a lightly floured surface. Gently knead into a ball. Divide in half and flatten into disks.
5. Wrap each disk in plastic wrap. Chill in the refrigerator for at least 1 hour before rolling out.
6. Roll out the dough on a floured surface to fit your pie dish. Trim edges, leaving a 1-inch overhang.
7. Fold the overhang under itself and crimp edges as desired. Chill for another 30 minutes before baking.
8. Preheat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans.
9. Bake for 15 minutes. Remove weights and parchment. Bake for another 10-15 minutes until golden.

So flaky and buttery, this crust is the foundation for endless pie creations. Try it with a lattice top for a show-stopping dessert.

Vegan Pie Crust

Trying to perfect a vegan pie crust? This recipe delivers a flaky, buttery base without any dairy. Keep it simple and let the ingredients shine.

Ingredients

– 1 1/4 cups all-purpose flour (spooned and leveled)
– 1/2 tsp salt (adjust to taste)
– 1/2 cup vegan butter, chilled and cubed (or coconut oil for a different flavor)
– 3-4 tbsp ice water (just enough to bring dough together)

Instructions

1. In a large bowl, whisk together flour and salt.
2. Add chilled vegan butter cubes. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
3. Sprinkle ice water, 1 tbsp at a time, mixing gently after each addition until dough just comes together.
4. Turn dough onto a lightly floured surface. Gather into a ball, then flatten into a disk.
5. Wrap disk in plastic wrap. Chill in refrigerator for at least 30 minutes (up to 2 days for better flavor).
6. Preheat oven to 375°F. Roll out dough on floured surface to fit your pie dish.
7. Carefully transfer dough to pie dish. Trim edges, leaving a 1-inch overhang. Fold overhang under itself and crimp edges.
8. Prick bottom of crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
9. Bake for 15 minutes. Remove weights and parchment. Bake for 10 more minutes until golden.
10. Cool completely before filling. Use this crust for sweet or savory pies.
Unbelievably flaky and versatile, this crust pairs well with fruit fillings or a hearty quiche. Try brushing with melted vegan butter post-bake for extra shine.

Gluten-Free Pie Crust

Here’s a straightforward gluten-free pie crust recipe that doesn’t compromise on flavor or texture. Perfect for any filling, sweet or savory.

Ingredients

• 1 1/4 cups gluten-free flour blend (look for one with xanthan gum)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup unsalted butter, chilled and cubed (or coconut oil for dairy-free)
• 4-6 tbsp ice water (add gradually)

Instructions

1. In a large bowl, whisk together the gluten-free flour blend and salt.
2. Add the chilled butter cubes. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when the dough holds together when pressed.
4. Form the dough into a disk, wrap in plastic, and chill for at least 1 hour. Tip: Chilling makes the dough easier to roll out.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough to fit your pie dish. Transfer carefully. Tip: Use parchment paper to prevent sticking.
7. Trim and crimp the edges as desired. Prick the bottom with a fork to prevent puffing.
8. Bake for 15-20 minutes, or until lightly golden. For a fully baked crust, continue until golden brown, about 25 minutes total.

Expect a flaky, buttery crust that holds up well. Try it with a fruit filling or as a base for quiche.

Whole Wheat Pie Crust

Ready to elevate your pie game? This whole wheat pie crust is sturdy yet tender, perfect for both sweet and savory fillings.

Ingredients

• 1 1/4 cups whole wheat flour (spooned and leveled)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup unsalted butter, chilled and cubed (or vegan butter for a dairy-free option)
• 3-4 tbsp ice water (add gradually)

Instructions

1. In a large bowl, whisk together whole wheat flour and salt.
2. Add chilled butter cubes. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Drizzle 3 tbsp ice water over mixture. Stir with a fork until dough begins to clump. Add more water, 1 tbsp at a time, if needed.
4. Turn dough onto a lightly floured surface. Gently knead into a ball, then flatten into a disk. Wrap in plastic and chill for at least 1 hour.
5. Preheat oven to 375°F. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
6. Fold overhang under itself and crimp edges as desired. Prick bottom with a fork. Freeze for 15 minutes.
7. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment. Bake for 10 more minutes until golden.

Simple yet versatile, this crust offers a nutty flavor and crisp texture. Try it with a seasonal fruit filling or a hearty quiche for a wholesome meal.

Shortcrust Pastry

Creating shortcrust pastry is simpler than you think. Combine a few basic ingredients for a versatile base.

Ingredients

• 1 1/4 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup unsalted butter, chilled and diced (or margarine for a dairy-free option)
• 1/4 cup ice water (add gradually, may not need all)
• 1/2 tsp salt (adjust to taste)

Instructions

1. In a large bowl, mix flour and salt until combined.
2. Add chilled butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Stop adding water when the dough holds together when pressed.
4. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Tip: Chilling relaxes the gluten, making the pastry easier to roll.
5. Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to your desired thickness.
6. Transfer the rolled dough to a pie dish or baking sheet. Trim edges if necessary. Tip: For a flakier crust, avoid stretching the dough when transferring.
7. Bake for 15-20 minutes or until golden brown, depending on your recipe’s requirements.

When baked, the pastry should be crisp and golden, with a buttery flavor that complements both sweet and savory fillings. Try it as a base for quiches or fruit tarts for a delightful contrast.

Sweet Pie Crust

Baking a sweet pie crust is simpler than you think. Perfect for desserts needing a buttery, flaky base.

Ingredients

• 1 1/4 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/4 tsp salt (enhances flavor)
• 3-4 tbsp ice water (just enough to bind)

Instructions

1. In a large bowl, mix flour, sugar, and salt.
2. Add chilled butter cubes. Use a pastry cutter to blend until mixture resembles coarse crumbs.
3. Drizzle ice water, 1 tbsp at a time, stirring until dough just comes together.
4. Gather dough into a ball. Flatten into a disk. Wrap in plastic. Chill for 1 hour.
5. Preheat oven to 375°F. Roll dough on a floured surface to 12-inch circle.
6. Carefully transfer to pie dish. Trim edges. Crimp as desired.
7. Prick bottom with fork. Line with parchment. Fill with pie weights or dried beans.
8. Bake for 15 minutes. Remove weights and parchment. Bake 10 more minutes until golden.

The crust turns golden and crisp, with a buttery flavor that complements any filling. Try it with fruit or custard for a delightful contrast.

Savory Pie Crust

Mixing up a savory pie crust is simpler than you think, and it’s the foundation for countless delicious dishes. This recipe ensures a flaky, buttery base every time.

Ingredients

– 2 1/2 cups all-purpose flour (spooned and leveled)
– 1 cup unsalted butter, chilled and diced (or frozen for extra flakiness)
– 1 tsp salt (adjust to taste)
– 6-8 tbsp ice water (just enough to bring dough together)

Instructions

1. Combine flour and salt in a large bowl.
2. Add chilled butter to the flour mixture. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Divide dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour. Tip: Chilling relaxes the gluten, ensuring a tender crust.
5. Preheat oven to 375°F. Roll out one disk on a floured surface to fit your pie dish.
6. Transfer dough to dish, trim edges, and prick the bottom with a fork. Tip: For a pre-baked shell, line with parchment and fill with pie weights.
7. Bake for 20-25 minutes until golden. Let cool before filling. Use it as a base for quiches, pot pies, or even a savory tart. The crust is versatile, with a rich buttery flavor and crisp texture that complements any filling.

Cheddar Cheese Pie Crust

TThis cheddar cheese pie crust adds a savory twist to any pie. It’s crisp, flavorful, and easy to make.

Ingredients

– 1 1/4 cups all-purpose flour (for a tender crust)
– 1/2 cup shredded sharp cheddar cheese (adds depth)
– 1/2 tsp salt (enhances flavor)
– 1/2 cup unsalted butter, chilled and diced (keeps crust flaky)
– 3-4 tbsp ice water (just enough to bind)

Instructions

1. Combine flour, cheese, and salt in a large bowl.
2. Add butter; use your fingers to rub it into the flour until mixture resembles coarse crumbs.
3. Sprinkle ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Shape dough into a disk; wrap in plastic and chill for at least 1 hour for easier handling.
5. Preheat oven to 375°F; roll dough on a floured surface to fit your pie dish.
6. Transfer dough to dish; trim edges, leaving a 1-inch overhang.
7. Fold overhang under; crimp edges with fingers or a fork for a decorative touch.
8. Prick bottom with a fork; bake for 20-25 minutes until golden.
FThe crust is golden and crisp, with a rich cheese flavor. Serve it filled with a quiche or as a base for a savory tart.

Graham Cracker Pie Crust

Easy to make and versatile, this graham cracker pie crust is a no-bake foundation for countless desserts. Perfect for cheesecakes, pies, or even as a standalone treat.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (use microwave for quick melting)
• 1/4 tsp salt (enhances flavor)

Instructions

1. Preheat oven to 350°F if baking the crust for a firmer texture.
2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Mix well.
3. Add melted butter to the crumb mixture. Stir until all crumbs are evenly coated.
4. Press the mixture firmly into a 9-inch pie plate. Use the bottom of a measuring cup for an even layer.
5. For a no-bake crust, chill in the refrigerator for at least 1 hour before filling. For a baked crust, bake for 8 minutes, then cool completely.

Firm and slightly sweet, this crust pairs wonderfully with creamy fillings. Try it with a chocolate ganache or a tangy lemon curd for a delightful contrast.

Oreo Pie Crust

Unbelievably easy to make, this Oreo pie crust is a game-changer for no-bake desserts. Perfect for cheesecakes or chocolate pies, it requires just two ingredients.

Ingredients

• 24 Oreo cookies (use the whole cookie, filling included)
• 5 tbsp unsalted butter, melted (for a richer flavor, try browned butter)

Instructions

1. Preheat your oven to 350°F if baking the crust for a firmer texture.
2. Place Oreo cookies in a food processor. Pulse until fine crumbs form, about 30 seconds.
3. Transfer crumbs to a bowl. Pour melted butter over crumbs. Mix until evenly coated.
4. Press mixture firmly into a 9-inch pie dish. Use the bottom of a glass to compact it evenly.
5. For a no-bake option, chill crust in freezer for 10 minutes before filling. For baked, bake for 10 minutes then cool completely.
6. Fill with your favorite no-bake filling or proceed with your pie recipe.

Velvety and rich, this crust adds a deep chocolate flavor to any dessert. Try topping with whipped cream and crushed Oreos for extra crunch.

Almond Flour Pie Crust

Whipping up a gluten-free pie crust is simpler than you think. Almond flour offers a nutty flavor and tender crumb.

Ingredients

• 1 1/2 cups almond flour (blanched for a finer texture)
• 1/4 tsp salt (adjust to taste)
• 1/4 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
• 1 tbsp cold water (add more if needed)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
2. In a bowl, mix almond flour and salt until combined.
3. Add cold butter. Use your fingers to rub it into the flour until the mixture resembles coarse crumbs. Tip: Keep butter cold for a flakier crust.
4. Sprinkle cold water over the mixture. Stir until the dough comes together. Tip: Add water 1 tsp at a time to avoid a wet dough.
5. Press the dough evenly into the pie dish. Use a fork to prick the bottom. Tip: Chill the crust for 15 minutes before baking to prevent shrinking.
6. Bake for 12-15 minutes, or until the edges are golden. Cool completely before filling.

Perfect for sweet or savory fillings, this crust is delightfully crisp. Try it with a chocolate ganache or a quiche for a versatile base.

Coconut Flour Pie Crust

Forget the hassle of traditional pie crusts; this coconut flour version is a game-changer for gluten-free bakers. It’s simple, sturdy, and subtly sweet, perfect for your next dessert creation.

Ingredients

– 1 cup coconut flour (sifted for best texture)
– 1/2 cup unsalted butter, chilled and cubed (or coconut oil for dairy-free)
– 2 large eggs
– 1 tbsp honey (adjust to taste)
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
2. In a large bowl, combine sifted coconut flour and salt.
3. Add chilled butter cubes to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Whisk eggs and honey in a separate bowl until fully combined.
5. Gradually mix the wet ingredients into the dry ingredients until a dough forms. If the dough is too dry, add a teaspoon of cold water.
6. Press the dough evenly into the prepared pie pan, starting from the center and working your way up the sides.
7. Use a fork to prick the bottom of the crust to prevent bubbling.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the crust cool completely before filling.
Pleasingly crisp and fragrant, this crust pairs wonderfully with creamy fillings like chocolate or citrus curd. Try topping with toasted coconut flakes for an extra crunch.

Lard Pie Crust

Great for both sweet and savory pies, this lard pie crust is flaky and flavorful. Get ready to roll.

Ingredients

• 2 1/2 cups all-purpose flour (sifted for lightness)
• 1 tsp salt (enhances flavor)
• 1 cup lard (chilled, for best texture)
• 1/2 cup ice water (adjust as needed)

Instructions

1. In a large bowl, mix flour and salt until combined.
2. Add chilled lard to the bowl. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Divide the dough into two equal parts. Shape each into a disk. Wrap in plastic wrap. Chill for at least 30 minutes. Tip: Chilling relaxes the gluten, making the crust tender.
5. Preheat oven to 375°F. Roll out one disk on a floured surface to fit your pie dish.
6. Transfer the dough to the pie dish. Trim edges, leaving a 1-inch overhang. Fold under and crimp as desired.
7. For a pre-baked crust, prick the bottom with a fork. Bake for 15-20 minutes until golden. Tip: Use pie weights or dried beans to prevent puffing.

With a buttery flavor and flaky layers, this crust elevates any pie. Try it with a fruit filling or a quiche for contrast.

Oil-Based Pie Crust

Versatile and forgiving, this oil-based pie crust is a game-changer for quick baking. Perfect for savory or sweet fillings, it comes together in minutes.

Ingredients

• 2 cups all-purpose flour (scoop and level for accuracy)
• 1/2 cup vegetable oil (or any neutral oil)
• 1/4 cup cold water (ice-cold works best)
• 1 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Whisk to distribute the salt evenly.
3. Add 1/2 cup vegetable oil to the flour mixture. Use a fork to blend until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup cold water, stirring until the dough just comes together. Avoid overmixing to keep the crust tender.
5. Press the dough evenly into a 9-inch pie plate, starting from the center and working your way out to the edges.
6. For a pre-baked crust, prick the bottom with a fork and bake at 375°F (190°C) for 15-20 minutes, or until golden.

Unbelievably flaky and light, this crust pairs wonderfully with both fruit and custard fillings. Try it with a sprinkle of cinnamon sugar before baking for a sweet twist.

Sour Cream Pie Crust

Creating a flaky, tender pie crust is simpler than you think with sour cream adding a rich tang. Perfect for both sweet and savory pies, this crust is a game-changer.

Ingredients

• 1 1/4 cups all-purpose flour (for a lighter crust, substitute half with cake flour)
• 1/2 tsp salt (fine sea salt dissolves more evenly)
• 1/2 cup unsalted butter, chilled and cubed (freeze for 15 minutes for easier handling)
• 1/4 cup sour cream (full-fat for best texture)
• 2-3 tbsp ice water (add gradually to avoid a wet dough)

Instructions

1. In a large bowl, whisk together flour and salt until well combined.
2. Add chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Stir in sour cream with a fork until the dough begins to come together.
4. Add ice water, one tablespoon at a time, mixing until the dough just holds together when pressed. Be careful not to overwork the dough.
5. Turn the dough out onto a lightly floured surface. Gently shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
6. Preheat your oven to 375°F (190°C) when ready to bake. Roll out the dough on a floured surface to fit your pie dish, then proceed with your pie recipe.

Velvety and rich, this sour cream pie crust offers a delightful contrast to both fruit fillings and creamy custards. Try it with a sprinkle of cinnamon sugar before baking for an extra layer of flavor.

Cream Cheese Pie Crust

Very few things beat the simplicity and versatility of a cream cheese pie crust. It’s tender, flaky, and works with both sweet and savory fillings.

Ingredients

• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, cold and cubed (freeze for 15 minutes for easier handling)
• 4 oz cream cheese, cold and cubed
• 1/4 tsp salt (adjust to taste)
• 2-3 tbsp ice water (add gradually)

Instructions

1. In a large bowl, combine flour and salt. Whisk to blend.
2. Add cold butter and cream cheese cubes. Use a pastry cutter or fingers to work into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Drizzle 2 tbsp ice water over mixture. Gently stir with a fork until dough begins to clump. Add more water if needed, 1 tbsp at a time.
4. Turn dough onto a lightly floured surface. Gather and press into a disk. Wrap in plastic and chill for at least 1 hour or up to 2 days.
5. Preheat oven to 375°F. Roll dough to a 12-inch circle on a floured surface. Fit into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Fold under and crimp as desired.
6. Prick bottom with a fork. Freeze for 15 minutes to prevent shrinking.
7. Line with parchment and fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment. Bake for 10-15 more minutes until golden.

Makes a buttery, tender crust with a slight tang. Perfect for fruit pies or quiches. Serve warm for the best texture.

Chocolate Pie Crust

Zesty and rich, this chocolate pie crust is a game-changer for your dessert recipes. It’s simple, foolproof, and adds a decadent touch to any pie.

Ingredients

– 1 1/2 cups all-purpose flour (sifted for a lighter crust)
– 1/4 cup cocoa powder (use Dutch-processed for deeper flavor)
– 1/2 cup unsalted butter, cold and cubed (keeps crust flaky)
– 1/4 cup granulated sugar (adjust to sweetness preference)
– 3-4 tbsp ice water (just enough to bring dough together)

Instructions

1. In a large bowl, whisk together flour, cocoa powder, and sugar until well combined.
2. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fingers to work butter into the flour until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring with a fork until dough just comes together. Tip: Overworking the dough makes it tough.
4. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes. Tip: Chilling relaxes the gluten for easier rolling.
5. Preheat oven to 375°F. Roll out dough on a lightly floured surface to fit a 9-inch pie plate.
6. Carefully transfer dough to pie plate, trim edges, and crimp as desired. Prick bottom with a fork to prevent puffing.
7. Bake for 15-20 minutes until firm to the touch. Tip: Use pie weights or dried beans for a flatter crust.

The crust is crisp with a deep chocolate flavor, perfect for creamy fillings. Try it with a salted caramel filling for a sweet and salty contrast.

Pecan Pie Crust

Whip up a pecan pie crust that’s buttery and crisp with minimal effort. Perfect for your favorite pie fillings.

Ingredients

• 1 1/4 cups all-purpose flour (scoop and level for accuracy)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, chilled and cubed (freeze for 15 mins if too soft)
• 4-6 tbsp ice water (add gradually until dough comes together)

Instructions

1. In a large bowl, whisk flour and salt until well combined.
2. Add chilled butter cubes to the flour mixture. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
3. Drizzle 4 tbsp ice water over mixture. Gently mix with a fork until dough begins to clump. Add more water, 1 tbsp at a time, if needed.
4. Turn dough onto a clean surface. Gather and press into a disc. Wrap in plastic and refrigerate for at least 1 hour before rolling.
5. Preheat oven to 375°F. Roll dough on a floured surface to a 12-inch circle. Fit into a 9-inch pie plate. Trim and crimp edges as desired.
6. Dock bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes.
7. Remove weights and parchment. Bake for another 10-12 minutes until golden. Cool completely before filling.

Yield a flaky, golden crust that holds up to wet fillings. Try it with a chocolate ganache layer before adding pecan topping for extra decadence.

Conclusion

Flaky, buttery, and utterly irresistible—these 18 pie crust recipes are a treasure trove for any home cook looking to elevate their baking game. Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipe stole your heart! Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos