Not all butter is created equal
Fat content varies, so it is important that the final, uncooked crust is dry and somewhat crumbly. If it is too sticky, add in 1 tablespoon of flour until it resembles wet sand.
Make Ahead Instructions
You can make the crust for this recipe up to 3 days ahead of time, stored at room temperature. Wait to make the filling until the day of serving to keep the crust from softening.
Storage & Freezing Instructions
Leftover slices should be refrigerated in an airtight container and consumed within 3-4 days for best flavor.
If you’re thinking of freezing, wrap the pie tightly in plastic wrap and then aluminum foil. It can be stored frozen for up to a month. When ready to enjoy, thaw in the refrigerator overnight.
More Amazing Pies!
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
