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Coconut Almond Granola

Coconut Almond Granola

This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand. What makes this Coconut 

Jen’s Chocolate (French) Silk Pie

Jen’s Chocolate (French) Silk Pie

Deeply chocolate and ultra smooth, the chocolate silk filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust. Decadent chocolate silk pie combines two layers of chocolate and is a perfect dessert for any occasion. This chocolate lover’s dream pie 

Chocolate Linzer Cookies

Chocolate Linzer Cookies

Dipped in chocolate, these heart-shaped chocolate linzer cookies have all the traditional “spice” flavors of a linzer cookie: hazelnuts, citrus zest and and a little cinnamon, minus the jam usually sandwiched in-between. They’re pretty and oh so good!

Looking for a chocolate version of the classic linzer cookie? The combination of the semi-sweet chocolate and the orange-scented hazelnut cookie may be better than the original. Maybe I should try to mask my chocolate bias a little more, but I can’t help it; I’d take chocolate over jam any day! If you’re looking for the traditional jam-filled linzer cookie, these raspberry linzer cookies are the ones you’re looking for!

Which Cookie Cutter to Use?

You’ll need one large cookie cutter, approximately 2 1/2 inches across. The heart cutter I used was perfect for Valentine’s Day, but you can use any medium-sized cookie cutter you love to fit the time of year or mood.

Chocolate Linzer Cookie Ingredients

  • Hazelnuts – You will start with whole hazelnuts and roast them to bring out their delicious flavor and also remove the skins. You can also substitute slivered almonds that have been toasted if you’d like.
  • Butter
  • Granulated sugar
  • Egg yolk
  • Orange zest
  • Vanilla extract
  • Almond extract
  • All-purpose flour
  • Cinnamon
  • Salt
  • Semi-sweet chocolate – You can use milk chocolate if you’d like for a Nutella-inspired pairing.
  • Coconut oil – Mixing a little coconut oil into the melted chocolate thins it for dipping and helps it cool with a harder finish.
chocolate linzer cookies

How to Make Chocolate Linzer Cookies

TOAST HAZELNUTS AND MAKE HAZELNUT “FLOUR”

  1. Spread hazelnuts in an even layer onto an ungreased sheet pan and toast in a 325 degree oven until fragrant and their papery skin begins to crack. This will take between 10-20 minutes total, depending on the size of your hazelnuts. Check them and give the pan a good shake after 7-10 minutes. Remove from oven or continue toasting for another 10 minutes.
  2. Transfer the toasted nuts to a plate.
  3. While still warm and working with half of the nuts at a time, rub hazelnuts with a clean tea towel to remove the skins. Don’t worry if you can’t remove all of the skins!
  4. In a food processor, pulse nuts until finely ground and slightly crumbly, being careful to not over-process into a paste.
toasted hazelnuts
toasted hazelnuts, skins removed
hazelnut "flour"

MAKE LINZER COOKIE DOUGH

  1. Incorporate dry ingredients (all-purpose flour, cinnamon, and salt) in a bowl using a whisk. Stir in the ground hazelnuts.
  2. In a large bowl, beat sugar and butter until pale and fluffy with a paddle attachment of a stand mixer or an electric beater. Stir in the egg yolk, orange zest, vanilla extract, and the almond extract, scraping the sides of the bowl with a sturdy rubber spatula as needed.
  3. Gradually add flour mixture until just blended, being sure not to overwork the dough. The dough will be soft.
  4. Divide dough into four equal portions, wrap in parchment or plastic wrap and press into a disc shape. Place dough in refrigerator and chill for at least 1/2 hour.

ROLL OUT & BAKE LINZER COOKIES

  1. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. These are delicate cookies and they will be much easier to transfer once baked if they are lined.
  2. Working with one disc at a time, roll out linzer dough on a generously-floured surface to a thickness of 1/4 inch. You can also place the dough between two sheets of wax paper if you prefer to use less flour.
  3. Stamp the dough with the cookie cutter.
  4. Repeat with the remaining discs and re-roll all scraps to use up all the dough.
  5. Arrange cut-out cookies on lined cookie sheet, spacing them about an inch apart.
  6. Bake cookies for 10-13 minutes, until just starting to brown around the edges and firm to the touch.
  7. Using a thin spatula, remove cookies from cookie sheet and cool completely on cooling rack.

DIP LINZER COOKIES IN CHOCOLATE

  1. In a heavy saucepan over low heat, or in the microwave in 30-second intervals, melt chocolate with coconut oil, and stir until smooth and shiny.  
  2. Pour into a microwave-safe wide cup or bowl. Dip half of each cooled cookie into the chocolate mixture, and place on a sheet of wax paper until chocolate is set. You may have to microwave chocolate/oil mixture a few times as you go to thin as it begins to set.
  3. Cool on wax paper until chocolate has fully set.
dip linzer cookies in chocolate

Mixing Things Up

  • For “Nutella” Linzer cookies, swap out the semi-sweet chocolate for milk chocolate. It’s that classic combo of milk chocolate and hazelnuts.
  • For a lemon-scented chocolate linzer cookie, swap out the orange zest for lemon zest.
  • For a chocolate almond linzer cookie, use 2 cups slivered almonds instead of the whole hazelnuts.

YOU MAY ALSO ENJOY THESE COOKIE RECIPES:

Chocolate-Dipped Mocha Cookies
Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Cardamom Cookies with Brown Butter Icing
Fresh Ginger Cookies

Chocolate Linzer Cookies

Dipped in chocolate, these heart-shaped chocolate linzer cookies have all the traditional "spice" flavors of a linzer cookie: hazelnuts, citrus zest and and a little cinnamon, minus the jam usually sandwiched in-between.
Prep Time30 minutes
Cook Time13 minutes
Chill Time30 minutes
Total Time1 hour 13 minutes
Course: Dessert
Keyword: chocolate linzer cookies, chocolate-dipped cookies
Servings: 36 cookies

Ingredients

Linzer Cookies

  • 2 cups whole raw hazelnuts
  • 1 cup unsalted butter
  • 1 cup sugar
  • 2 large egg yolks
  • 2 tsp orange zest
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp salt

Chocolate Dip

  • 1 1/2 cups chocolate chips or 8 ounces semi-sweet chocolate
  • 3 tbsp coconut oil

Instructions

TOAST HAZELNUTS AND MAKE HAZELNUT “FLOUR”

  • Spread hazelnuts in an even layer onto an ungreased sheet pan and toast in a 325 degree oven until fragrant and their papery skin begins to crack. This will take between 10-20 minutes total, depending on the size of your hazelnuts. Check them and give the pan a good shake after 7-10 minutes. Remove from oven or continue toasting for another 10 minutes.
  • Transfer the toasted nuts to a plate.
  • While still warm and working with half of the nuts at a time, rub hazelnuts with a clean tea towel to remove the skins. Don’t worry if you can’t remove all of the skins!
  • In a food processor, pulse nuts until finely ground and slightly crumbly, being careful to not over-process into a paste.

MAKE LINZER COOKIE DOUGH

  • Incorporate dry ingredients (all-purpose flour, cinnamon, and salt) in a bowl using a whisk. Stir in the ground hazelnuts.
  • In a large bowl, beat sugar and butter until pale and fluffy with a paddle attachment of a stand mixer or an electric beater. Stir in the egg yolk, orange zest, vanilla extract, and the almond extract, scraping the sides of the bowl with a sturdy rubber spatula as needed.
  • Gradually add flour mixture until just blended, being sure not to overwork the dough. The dough will be soft.
  • Divide dough into four equal portions, wrap in parchment or plastic wrap and press into a disc shape. Place dough in refrigerator and chill for at least 1/2 hour.

ROLL OUT & BAKE LINZER COOKIES

  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats. These are delicate cookies and they will be much easier to transfer once baked if they are lined.
  • Working with one disc at a time, roll out linzer dough on a generously-floured surface to thickness of 1/4 inch. You can also place the dough between two sheets of wax paper if you prefer to use less flour.
  • Stamp the dough with the cookie cutter.
  • Repeat with the remaining discs and re-roll all scraps to use up all the dough.
  • Arrange cut-out cookies on lined cookie sheet, spacing them about an inch apart.
  • Bake cookies for 10-13 minutes, until just starting to brown around the edges and firm to the touch.
  • Using a thin spatula, remove cookies from cookie sheet and cool completely on cooling rack.

DIP COOKIES IN CHOCOLATE

  • In a heavy saucepan over low heat, or in the microwave in 30-second intervals, melt chocolate with coconut oil, and stir until smooth and shiny.  
  • Pour into a microwave-safe wide cup or bowl. Dip half of each cooled cookie into the chocolate mixture, and place on a sheet of wax paper until chocolate is set. You may have to microwave chocolate/oil mixture a few times as you go to thin as it begins to set.
  • Cool on wax paper until chocolate has fully set.
Raspberry Linzer Cookies

Raspberry Linzer Cookies

Gorgeous raspberry jam-filled sandwich cookies made with toasted hazelnuts, citrus zest, cinnamon and almond extract. Raspberry linzer cookies are in the shortbread cookie family, buttery, delicate and spiced perfectly to compliment your favorite jam. Which Cookie Cutters Make the Best Linzer Cookies? You’ll need one 

Whole Wheat Popovers

Whole Wheat Popovers

Whole wheat popovers are the whole-grain version of a traditional popover, made with eggs, milk, whole wheat pastry flour and salt. They “pop” up just as delicious as the original with hollow, airy pockets, just waiting to be buttered and devoured! what are popovers? Popovers 

Three-Cheese Baked Ziti

Three-Cheese Baked Ziti

Everyone’s favorite baked pasta! Three-cheese ziti is made with an easy tomato sauce and, you guessed it…three cheeses! This quick baked ziti recipe is easy enough to throw together for a weeknight dinner, but memorable enough to make for a night of entertaining friends and family. It’s that good!

This quick three-cheese ziti is easily made ahead and freezes well, meaning you can easily double and freeze one batch for your future dinner needs. It’s a one-pot dish made with ziti pasta, fresh mozzarella, parmesan and cottage cheese. The tomato sauce is seasoned with a simple blend of dried Italian spices you probably already have on hand. So, boil some pasta and make this in a snap!

Three-cheese baked ziti was gifted to my husband and me eight years ago, after we brought home our second baby girl and it was pure comfort, on so many levels. I’m not sure there’s ever been a more intense hunger than those first few days postpartum. I’ll never forget the kindness we were extended when we were showered with meals after her birth. Since then, I’ve made this meal dozens of times for my family and friends, and it always receives rave reviews. Try it and see if this it isn’t your favorite baked ziti, too!

three-cheese baked ziti

Three Cheese Baked Ziti Ingredients

  • Dried ziti pasta – If you can’t find ziti, any short tube-shaped pasta will do.
  • Fresh mozzarella – The buttery texture and delicate taste of fresh mozzarella is what sets this ziti apart
  • Cottage cheese – This is the hidden ingredient of the dish. It hides behind the creaminess it adds, so don’t skip the cottage cheese!
  • Parmesan cheese – nutty and rich, this adds a kick of flavor. Grate a little extra to pass at the table.
  • Jarred marinara sauce – A good one is key here. Some of my favorites are Pasta Jay’s marinara, and Rao’s. Wait for a sale at the grocery store, and stock up!
  • Dried spices – easy peasy! You’ll need kosher salt, freshly ground pepper, dried oregano, garlic powder, onion powder and crushed red pepper flakes.
  • Butter – Ever tried a buttery tomato sauce before? Yum!
  • Fresh parley – A sprinkle of parsley on top adds a little brightness.
three-cheese baked ziti ingredients

Baked Ziti vs. Lasagna

Baked ziti is ziti pasta (or a similar tube-shaped pasta), tossed with marinara sauce and cheese, and then baked. Similarly, lasagna is a baked pasta, but it uses sheets of pasta and it is layered with the cheese and tomato sauce. Although equally delicious, all this layering is what makes lasagna much more time consuming. I usually reserve lasagna for a weekend affair, unlike this three-cheese baked ziti.

Need a ziti substitute?

I usually buy a few boxes of the Whole Food’s house brand ziti to have on hand. You can always substitute penne pasta or rigatoni if needed. A short, tube-shaped pasta is best.

How to Make Three Cheese Baked Ziti

1. Prepare pasta

Preheat oven to 350o.  In large pot, boil pasta in salted water until al dente (even less if planning to freeze before baking). Drain pasta with a large colander, and return drained pasta to pot. Add butter and toss cooked pasta with butter until butter melts and pasta is evenly coated.

buttered ziti
cheese and sauce in pasta pot

2. Add ziti sauce

To the buttered ziti noodles, add marinara sauce, half of parmesan, and cubed mozzarella.  Stir in pepper, salt, onion powder, garlic powder, oregano, and mix until well combined.  Stir in cottage cheese.

baked ziti mixed with sauce in baking pan
baked ziti ready to be baked

3. Assemble and bake

Oil a 9 by 13-inch baking pan. Transfer ziti and sauce to baking dish, using rubber spatula to be sure no sauce is left behind!  Cover top of pasta with sliced mozzarella and sprinkle with remaining parmesan.  Bake, uncovered, until lightly browned and hot, about 30 minutes. Top with minced fresh parsley, freshly ground pepper and more parmesan, if desired.

three-cheese baked ziti

What goes well with three-cheese baked ziti

Serve this baked ziti with a simple green salad, or some easy roasted green beans! Maybe a little bread to make it a true carb fest?

Can I make three-cheese baked ziti ahead?

Yes! Just cover dish and place assembled, unbaked ziti in the refrigerator for up to 24 hours. Bake, uncovered at 350 degrees until bubbly and hot throughout, about 45-50 minutes.

Storing & Freezing Baked Ziti

How long will baked ziti keep in the refrigerator?

Any leftovers will keep well in the fridge for up to three days. Reheat baked ziti, covered with a silicone lid, in the microwave for 1-2 minutes. You can also reheat in the oven at 350 until heated through, but keep it covered with foil so it doesn’t brown too much on top.

How to freeze baked ziti

Baked ziti is a wonderful freezer meal! To freeze, after transferring sauce and pasta to oiled baking pan, cover tightly with plastic wrap, and then a layer of foil. It can be stored in the freezer for up to two months. To cook frozen baked ziti, just thaw in the refrigerator overnight, remove plastic wrap and foil and bake at 350 until bubbly and hot, about 45-50 minutes.

three-cheese baked ziti

Three-Cheese Baked Ziti

Three-cheese ziti is made with an easy tomato sauce and three cheeses! This quick baked ziti recipe is easy enough to throw together for a weeknight dinner, but memorable enough to make for a night of entertaining friends and family.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner
Keyword: vegetarian baked ziti
Servings: 6

Ingredients

  • 1 pound ziti pasta
  • 4 tbsp butter
  • 1 28 ounce jar marinara sauce
  • 1 pound fresh mozzarella cheese half cut into 1/2-inch cubes; half thinly sliced
  • 12 ounces whole milk cottage cheese
  • 1/2 cup freshly grated parmesan cheese divided
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp crushed red pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried oregano
  • 3 tbsp fresh parsley minced

Instructions

  • Preheat oven to 350o.  In large pot, boil pasta in salted water until al dente, tender but still slightly firm. Drain pasta with a large colander, and return drained pasta to pot. Add butter and toss cooked pasta with butter until butter melts and pasta is evenly coated.
  • To the buttered ziti noodles, add marinara sauce, half of parmesan, and cubed mozzarella.  Stir in pepper, salt, onion powder, garlic powder, oregano, crushed red pepper flakes, and mix until well combined.  Stir in cottage cheese.
  • Oil a 9 by 13-inch baking pan. Transfer ziti and sauce to baking dish, using rubber spatula to be sure no sauce is left behind!  Cover top of pasta with sliced mozzarella and sprinkle with remaining parmesan.  Bake, uncovered, until lightly browned and hot, about 30 minutes. Top with minced fresh parsley, freshly ground pepper and more parmesan, if desired.
Chocolate Raspberry Crisp for Two

Chocolate Raspberry Crisp for Two

Raspberry crisp with chocolate streusel, for two! This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together.  In less than 10 

How To: Make Homemade Whipped Cream

How To: Make Homemade Whipped Cream

Nothing beats the real, homemade version! Heavy cream, vanilla extract and a little powdered sugar. This recipe for homemade whipped cream is the three ingredient staple every home cook needs in their repertoire. It’s so easy and there’s no special equipment needed other than a 

Chocolate Raspberry Crisp

Chocolate Raspberry Crisp

A spin on a classic made with (fresh or frozen) raspberries & homemade chocolate crumble topping. Juicy raspberries with a punch of crisp chocolate streusel, baked to perfection.

Another fruit and chocolate development here, this time a spin on a classic fruit crisp made with raspberries and chocolate streusel. This recipe combines juicy sweetened raspberries with a crown of crisp chocolate crumble, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together.  In less than 10 minutes you’ll be popping this beauty into the oven for a lovely finish to a fancy dinner at home or a quiet, cozy evening in.  

The inspiration for this recipe came from my abiding daydream of a chocolate streusel topping for any number of my favorite fruit crisps. I discovered a chocolate “crunch” in Dorie Greenspan’s Everyday Dorie cookbook and knew as soon as I read her description that Dorie must surely be signing off on my vision for a chocolate crisp makeover. After a few tweaks, I found Dorie’s chocolate crunch, aka chocolate streusel or chocolate crumble, is the perfect topping for my favorite fruit in a baked raspberry chocolate crisp.

Raspberry Crisp Ingredients

  • Raspberries – You’ll need 20 ounces for the fruit filling, or about 5 cups.
  • Sugar – A combo of brown and granulated sugar goes into the chocolate streusel and you’ll need a little granulated for the the raspberry fruit filling.
  • Vanilla extract – The addition of vanilla compliments the raspberries.
  • Corn starch – This is the thickener for the crisp.
  • Flour – You’ll need a little unbleached all-purpose flour to make the streusel, or crumble topping.
  • Cocoa powder – Since this is the flavoring for the streusel, use the best cocoa powder you can get your hands on.  You can really taste the difference!
  • Salt – Salt will make the chocolate flavor really pop. I use kosher salt or fine sea salt.
  • Unsalted butter – Using melted butter makes quick work of the chocolate streusel.  

How to make chocolate raspberry crisp

This is a quick two-part assembly: first the fruit filling and then the streusel.  Layer in pan…and bake!  Here’s how it goes:

Make Chocolate Streusel

Combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly.  Place in the refrigerator while you make your raspberry filling and preheat the oven.

Make Raspberry Fruit Filling

Mix together raspberries, corn starch, vanilla, and sugar and gently combine.  Let sit for a few minutes while oven preheats. 

Prepare Oven

Center a rack in oven and preheat to 350 degrees F.

Assemble Crisp

Pour raspberry filling into an ungreased round 9 inch pie plate or square 8 inch baking pan.  Sprinkle chocolate streusel crumbles on top of raspberry mixture.  

Bake Crisp

Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably. 

Cool and Serve

Let crisp sit for 5-10 minutes to cool slightly, and top with homemade whipped cream or vanilla ice cream.  

raspberry fruit filling in a bowl
chocolate streusel topping
raspberry fruit filling
raspberries and chocolate streusel layered in pan

Mixing Things up:

There are countless variations and ways to change up fruit crisps! A few other ideas to try:

  • Swap out vanilla extract for ½ teaspoon of almond extract.
  • Add strawberries instead of raspberries for a chocolate strawberry version. 
  • Add 1 teaspoon of orange zest for a raspberry/orange chocolate combo!
baked chocolate raspberry crisp

Do both frozen and fresh raspberries work in this recipe?

Yes! I tested this recipe with both frozen and fresh raspberries.  I love making this dessert for Valentine’s day in February, when fresh raspberries are out of season and expensive, so I opt for frozen berries.  But, when summer hits, I turn to fresh raspberries. 

Variations

  • Make it gluten free – substitute gluten free flour for the all-purpose flour
  • Make it vegan – substitute melted coconut oil for the butter
chocolate raspberry crisp

More Fruit Desserts to Enjoy

Chocolate Raspberry Crisp

Classic fruit crisp with a chocolate twist. Juicy raspberry fruit filling topped with chocolate streusel and baked to perfection.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Keyword: chocolate raspberry crisp
Servings: 6

Ingredients

Raspberry Fruit Filling

  • 20 ounces raspberries
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp corn starch

Chocolate Streusel

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 4 tbsp unsalted butter melted
  • 1/4 tsp salt kosher or fine sea salt

Instructions

  • Make Chocolate Streusel: In a small bowl, combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly.  Place in the refrigerator while you make your raspberry filling and preheat the oven.
  • Make Raspberry Fruit Filling: In a medium bowl, add raspberries, corn starch, vanilla, and sugar and gently combine.  Let sit for a few minutes while your oven preheats. 
  • Center a rack in oven and preheat to 350 degrees F.
  • Pour raspberry filling into an ungreased round 9 inch pie plate or square 8 inch baking pan.  Sprinkle chocolate streusel crumbles on top of raspberry mixture.  
  • Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably. 
  • Wait 5 to 10 minutes to serve, topped with plenty of vanilla ice cream or whipped cream.
Lemon Pizzelle Cookies

Lemon Pizzelle Cookies

Lemon pizzelle cookies are thin and crisp waffle cookies, made with butter, lemon zest and vanilla extract.  Often made at Christmas and Easter in Italy, pizzelle cookies are easy and fun to make!   If you’ve ever had a pizzelle cookie before, you know how beautiful and 

Orange & Chocolate French Butter Cookies (Sablés)

Orange & Chocolate French Butter Cookies (Sablés)

Rolled in sparkly sugar, with barely golden edges, orange chocolate French butter cookies (sables) are flecked with dark chocolate and orange zest.  French butter cookies are generally a perfect addition to a holiday baking line-up, as they’re sturdy and pack beautifully; these orange & chocolate sables 

How To: Blind Bake a Pie Crust – A Revelation!

How To: Blind Bake a Pie Crust – A Revelation!

For years, my crust always seemed to slump on me in the oven, especially my once-a-year pumpkin pies! For a long time, I just assumed it was the all-butter dough’s fault.  However, this was not the case. I’ve now borrowed a technique from Cook’s Illustrated for a blind-baked quiche lorraine. Cook’s Illustrated includes details on how to gently press pie weights into the corners of the pastry shell and also to completely fill the crust dough with weights.  Like, up-to-the-very-edge-of-the-crust fill!  I finally decided it was time to go all-in and up the amount of pie weights I usually use. Like magic, no slumping. My baking gear drawer now includes a permanent big ‘ol bag of dried beans, so I’m not tempted to skimp on the volume, like before. Just don’t forget to line your uncooked pie dough with parchment paper or foil before adding your beans (or pie weights). Once baked, gently grab corners of paper or foil and lift weights out of pie pan to save for next time.

How To: Blind Bake A Pie Crust

unbaked pie crust
foil lined pie pan

Step 1: Roll out and flute edges of pie dough. See this helpful tutorial for more information on how to roll out pie dough.

Step 2: Line pie plate or baking pan with foil or parchment paper. Leave an overhang to make removing weights easier after baking.

pie crust filled with pie bean pie weights
blind-baked pie crust

Step 3: Fill with pie weights completely up to the rim of the pie pan.

Step 4: Bake at 350 according to time on recipe. You’ll want to bake a crust longer if it will not go back into the oven once filled (like a cream pie). Save your pie weights!