This warm, gooey chocolate chip cookie pie tastes like a soft-baked chocolate chip cookie, except that it’s encased in a buttery, flakey pie crust. It is completely irresistible, and so rich that a scoop of vanilla ice cream is necessary. Originally published October 8, 2018. We are going to the beach tomorrow! The kids are…
This warm, gooey chocolate chip cookie pie tastes like a soft-baked chocolate chip cookie, except that it’s encased in a buttery, flakey pie crust. It is completely irresistible, and so rich that a scoop of vanilla ice cream is necessary. Originally published October 8, 2018.
We are going to the beach tomorrow! The kids are super excited, especially since I promised to actually bring sweaters and shoes this time. (Northern California beaches are not exactly warm.)
Now I am faced with how to dress myself and the giant baby growing in my belly. I wore my regular swimsuit to a pool party last week and the straps were cutting into my shoulders so bad that I thought I would lose circulation in my arms permanently.
Technically I have a maternity swimsuit. But it’s in Texas. My best friend Sarah and I share maternity clothes. She has 4 kids, this is my third, and every time one of us is pregnant we just send the whole box of clothes to the other one, adding as we go. It’s awesome. And cheap.
Sarah is moving from Texas to the Bay Area in just a couple of weeks (hooray!!) and she is bringing the clothes with her. Meanwhile, I’m starting to look like Baby Beluga over here.
The nice thing about maternity clothes is that they make you look pregnant. Which is much better than wearing big shirts and unbuttoned pants, let me tell you. People don’t realize I’m pregnant, and instead assume I’m just kinda porky. They probably think, “Man that girl is getting so fat she almost looks pregnant.” Awesome.
To reinforce this idea, I have been eating copious amounts of THE chocolate chip cookie pie. I am literally eating a slice right now. There is chocolate all over my computer. And my camera. I have zero regrets.
Chocolate Chip Cookie Pie Ingredients
Here’s a quick shopping list to help you gather your ingredients. And trust me, store-bought pie crust works just fine in this recipe. See the recipe card below for the full ingredients and instructions!
I’ve eaten this chocolate chip pie a ton of times but I’ve never made it before. It is a classic at church potlucks around here. (And by around here I mean everywhere. Have you had it?)
THIS PIE, you guys. It’s out of control. Imagine the flakiest, butteriest crust, filled with hot melty center-of-a-chocolate-chip-cookie. If I could bake cookies and just eat the center of every one, I would. This is an ENTIRE PIE of that. I almost want to call it Extra Warm and Gooey Chocolate Chip Cookie Dough Pie.
This chocolate chip cookie pie recipe is a Nestle original I believe, just like the Toll House cookie. I only made 2 changes: add salt and vanilla. There’s no baking soda or anything, so it turns out super fudgy and not cakey at all. And you are supposed to take it out before it fully cookie-ifies. Embrace the gooeyness.
The other huge bonus about this recipe is that it’s stupid easy. I can bust out chocolate chip cookies faster than you can say cookie dough for dinner, but at some point, you do have to go through the baking process, swapping pans in and out of the oven, yada yada. It’s a process. But this pie? Naw. Toss the whole batch into a store-bought pie crust and call it good. One bake and you’re done. The hardest part is waiting for it to cool.
If you want the best best BEST Chocolate Chip Cookie Pie, you will have to start a little earlier and make a homemade pie crust. This recipe totally stands up to a store bought crust, I’m not throwing shade. But if you have time, make the homemade crust. It’s delightfully buttery and flaky, and sets off the cookie center perfectly.
I love me some chocolate chip cookies. I know my recipe by heart by now so I can throw those suckers together lickety split. But you know what’s even easier than making cookies? Throwing a bunch of cookie dough in a pan! Seriously, it doesn’t get any easier than this! Let it cool completely before serving, and for an extra treat, enjoy it with a scoop of vanilla ice cream and a drizzle of hot fudge, or simply a tall glass of cold milk.
How to serve Chocolate Chip Pie
This chocolate chip cookie pie would be totally perfect to serve at your 4th of July festivities! Or on a Tuesday night. Or right now. Just make sure to have vanilla ice cream and hot fudge on hand. And ice-cold milk!
How to store Chocolate Chip Cookie Pie
To store chocolate chip cookie pie, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. If you want to extend its freshness, you can refrigerate it for up to 5 days (it would never last that long around here!). For later enjoyment, wrap the pie slices individually and freeze them for up to 3 months—just thaw at room temperature or warm ’em up slightly before serving.
Chocolate Chip Pie Recipe FAQs
Can I make chocolate chip cookie pie without a crust?
I guess you can make chocolate chip cookie pie without a crust, but then it would be more like Blondies. Which I also love, don´t get me wrong. I even have an amazing Browned Butter Blondie recipe you can try if you don´t have a pie crust. But this one is more of a pie and I do think it needs a pie crust for cookie pie perfection.
Is this better than Nestle Toll House Pie?
Look, a classic is a classic for a reason. But my chocolate chip cookie pie has salt and vanilla, both of which improve on most baked treats. Salt and vanilla are soooo good in chocolate desserts. The salt balances the sweetness and brings out the richness of the chocolate, while the vanilla adds depth and warmth, making every bite even more chocolatey.
Can I use a different crust?
Sure! You can use a different crust for your own cookie pie. I think a graham cracker crust, an Oreo cookie crust, or even a shortbread crust would work. Each will add a unique flavor and texture to the pie. Give it a try and let us know how it turns out in the comments below!
You will love these other pie recipes
These recipes are simply pie-fect!
Chocolate Honey Chiffon Pie >> This is one of my favorite pies of all time; it’s one of my most made pies. Don’t let the title scare you – it’s super easy.
This warm, gooey chocolate chip cookie pie tastes like a soft-baked chocolate chip cookie, except that it’s encased in a buttery, flakey pie crust. It is completely irresistible, and so rich that a scoop of vanilla ice cream is necessary.
1cupchopped nutsif you must. I wisely left them out.
Vanilla ice creamto serve
hot fudge or ganacheto serve
Instructions
Preheat your oven to 325 degrees F.
Lay out your pie crust in a 9-inch pie pan. Crimp the edges however you like. Set aside.
In a large bowl or stand mixer, beat 2 eggs until they are light and fluffy. Add the vanilla and salt and mix.
Beat in both sugars, then add the flour. Beat well.
Add the very soft butter. (If it’s cold it’s won’t beat in and you will get butter chunks in your batter, which will not turn out well.) Beat well, scraping sides and bottom of bowl.
Add the chocolate chips and mix. The batter is super grainy! It’s supposed to be thin, don’t add more flour.
Scrape the batter into the prepared pie crust and smooth it out.
Bake at 325 for 50-55 minutes. Test the pie with a knife or toothpick, halfway between the edge of the pie and center. If it comes out clean it’s done.
Cool completely. Or stick it in the freezer for 15 minutes and devour while it’s hot and melty.
Serve with vanilla ice cream! Or a tall glass of milk.
Notes
*If you make my homemade pie crust, you will only use half of it. The recipe makes 2 crusts, meant for a double crust pie, but this recipe only needs one. UPDATE: my brother Eric just made this and didn’t realize about the crusts, so he just layered both crusts on the bottom. He said it was amazing. Best idea ever!!!**Normally I never soften my butter because I’m super lazy. I take it straight out of the fridge and beat it into submission with my mixer. But for this recipe, you are supposed to beat the eggs first, meaning you can’t firmly put that butter in it’s place. So you really have to soften your butter. Tough, I know.
I used to be a total Apple Pie hater. It’s always too mushy and bland. But no longer! I’ve found the perfect method to make the Best Homemade Apple Pie of your life! This classic recipe has a double crust (you won’t miss that crumble), a cooked filling for the best texture and flavor, and…
I used to be a total Apple Pie hater. It’s always too mushy and bland. But no longer! I’ve found the perfect method to make the Best Homemade Apple Pie of your life! This classic recipe has a double crust (you won’t miss that crumble), a cooked filling for the best texture and flavor, and is super easy. I’ll show you how to make it from scratch!Originally published on November 16, 2011. UPDATE! Don’t miss the Dutch Apple Pie version of this recipe!
How’s everyone’s October coming along? It’s finally cooling down here. We finished summer off strong just last week with a steak of 97 degree days, of course. Totally normal here in Sacramento, but it seems to surprise us every year anyway. “The Target dollar section is telling me that it’s fall! What even is this 100 degree day??”
My brother sent me this tweet yesterday that said, “Why would I spend $5 on a bag of apples at the store when I can wear warm fall clothes in 88 degrees weather and pay $36 for our family to pick them ourselves.” Ha! That one got me. (Because it’s not as Instagrammable to take your family photos in the produce section at the grocery store??)
We did indeed head up to Apple Hill a couple weeks ago. It’s a bunch of apple farms all next to each other, where you can pick your own apples and eat doughnuts and pretend it’s not hot. We always buy a ridiculous amount of apple cider so that we can boil it down to make these Caramel Apple Cider-Reduction Milkshakes. (We added a slice of today’s Apple Pie to the shake this time, too. HEAVEN.)
Homemade Apple Pie with a Double Crust
We bought a ton of apples too, and I had so much fun testing pies to find my favorite one. To be perfectly honest, apple pie has never been a huge favorite of mine. There are just so many ways it can go wrong: mushy apples, undercooked apples (a worse problem, in my opinion), under spiced, over spiced. Most of the time I find that most apple pie recipes are just plain boring when it comes to flavor. I usually much prefer apple pie when it has a custard or a crumble of some kind, like in this classic Dutch Apple Pie or even this Apple Custard Pie with Cinnamon Streusel. But, I wanted to give double crust apple pie recipe a fair shot, so I got to testing.
Best Apple Pie ingredients
See recipe card below for all the details!
1 homemade double pie crust
Lemon zest
Juice from half a lemon
5 pounds apples (see above to pick a good variety)
Brown sugar
Granulated sugar
All purpose flour
Cinnamon
Nutmeg
Cardamom (optional)
Vanilla
Milk (for brushing on pie)
Egg (optional, for brushing on pie)
Raw sugar
Kosher salt
Best Apples for Pie
Use a LOT of apples. Most apple pie recipes call for 3 pounds of apples. My recipe calls for 5 pounds. This is because when you cook the filling, the apples shrink. If you want a nice tall pie that doesn’t fall in the middle, use a lot of apples. Also, more apples=more flavor. APPLE is the star of this pie, not a sneaky streusel tricking you with butter and sugar. Let the apples shine.
And on that note: be sure to use a variety of apples. I used Granny Smith (very tart), Gala (very sweet), and Golden Delicious (middle of the road). Using only one type of apple gives you only one flavor profile. Using a blend means your pie will land somewhere perfectly in the middle of tart and sweet. Here is a list of common apple varieties, listed from most tart (Granny Smith) to sweetest (Fuji).
Try to get a few tart apples, a few sweet apples, and a few in between apples.
What apples should not be used for apple pie?
I can’t think of a single one. Use the kind that you like best, and as long as you use a variety of tartness levels, you are going to be fine.
That said, Red Delicious Apples and McIntosh apples tend to be rather mealy and mushy when cooked, and you definitely wouldn’t want to make a pie out of JUST Red Delicious, for example. But if you toss a couple Reds in with a majority Fuji and Granny Smith (for example), then your pie is going to turn out fine.
Worst apples for Apple Pie
Red delicious apples can turn mushy in your pie (and let’s face it, they’re objectively the worst apple for eating, period). Any other combo of apples you choose is going to be great!
How to make Apple Pie
Are you guys ready for this?? It’s PIE TIME. (Scroll down to the recipe card at the bottom of the post for complete instructions.)
For the filling:
First gather up all your apples. You need 5 pounds before coring and peeling. That’s about 11 large apples to make 5 pounds.
Here’s how I slice my apples. You can use a mandolin if you want, but be sure to use a metal glove. Those suckers are sharp!
Keep slicing around the core until you have these segments. Then slice to about 1/8 inch. You can slice thicker than that if you like (you may have to cook longer), but I love thin apples in my pie.
As you are slicing up the apples, toss them in a 12-inch high sided skillet (heat should be off) with the lemon juice and zest. Give it a stir to coat the apples with lemon.
See, 5 pounds is a ton of apples! You could never fit this many raw apples into a pie crust. Time to cook it down. Add some sugar, brown sugar, flour, salt, and spices. NO extra liquid, the apples will release plenty.
Place it over medium heat and let cook for about 20 minutes. Cover the pan, but stay nearby because you’re going to have to stir the mixture every couple minutes, replacing the lid each time. This keeps the steam in and helps cook the apples. You are going to get this glorious caramel-y sauce going.
Something magical happens when you gently cook the apple pie filling over a longer period of time like this. The pectin in the apples is converted to a heat-stable form. (Thanks Cooks Illustrated!) That means when you cook the apples again in your pie in the oven, the apples won’t become mushy. Whatever level of “al dente” they are at when you finish cooking them on the stove, that’s how it will taste in your pie. So you can adjust the cooking time a bit to reach your level of apple perfection. Cook longer if you like softer apples; shorter if you like them more firm. You don’t have to calculate for further cooking in the oven. Crazy, right? Science!
Once the apples have cooked for about 20 minutes, remove from heat and add the vanilla. Spread the mixture across a pan or two (two pans makes it cool faster, but it will fit on one pan just fine.) I stuck mine in the freezer to chill for about 20 minutes. You can put it in the fridge, or just leave it in the pan you cooked it in and wait for it to come to room temperature (a couple hours), if you are not in a hurry.
Apple Pie Crust
Once the filling is completely cool, pour it into your pie crust. I’ve got all the details for rolling out pie crust on this Homemade Flaky Pie Crust post.
I topped my pie with a lattice crust. See my How to Make a Lattice Pie Crust post for all the details! But you can just use a whole crust and put it on top, no problem. Don’t forget to vent the top.
Brush with egg/milk and sprinkle with sugar before popping it in the oven.
How long to bake Apple Pie
Baking an apple pie usually takes about an hour. First we’re baking it at a higher temperature for a shorter amount of time, just to get the crust to start browning. Then we’re baking it at a lower temperature for a longer amount of time, to fully cook the crust throughout. You may end up baking it for slightly more or slightly less time, but about an hour is standard. Just remember you have to let it cool for SEVERAL hours afterward! I know, it’s such a pain to realize that at any given moment you’re a minimum of six hours away from apple pie (an hour to make, an hour to bake, four hours to cool), but I promise you, the real deal homemade goodness is worth it.
How to tell when your Homemade Apple Pie is done
The nice thing about this recipe is that your apples are already cooked exactly how you want them, so you only need to worry about getting the crust baked right. (If you used raw apples, you would have to be sticking a fork in your pie to make sure they were tender.)
The pie is done when the edges of the crust are a deep golden brown, and the top of the pie is just turning golden. Be sure to use a pie shield made of tin foil as discussed above to get even browning.
And voila! A beautiful apple pie for fall! Here is the hard part: don’t slice into your pie for 2-4 hours. I know, I know, it’s tough. But the liquid in your pie needs time to come to room temperature so it doesn’t completely fall apart when you cut into it. You can put it in the freezer to speed up the cooling process if you want.
Tips for making Homemade Apple Pie
Here are the tips I’ve compiled to make the BEST apple pie, that is the perfect balance between tart and sweet, with a wonderful texture, where the apples get a chance to shine:
Cook your apple pie filling. Many recipes call for adding RAW apples to a pie crust and popping the whole thing in the oven. I just don’t love it. For one, you risk under baking your apples. Secondly, apples have a lot of water, and all that water ends up in your pie if you don’t cook some of it off first. This means your apple pie is not as flavorful. I know it’s inconvenient (even more inconvenient when I tell you that you’re going to have to cool that filling before adding it to the pie) but hey, you didn’t sign up to make an apple pie because you needed a quick dessert, did you? Take the extra 20 minutes to cook the filling. You won’t regret it.
Use lemon, or even lime for a fun and subtle twist. This keeps your apples from browning while you are slicing, but it also brightens and enhances the flavor of the apples themselves.
Make your apple pie with a homemade flaky pie crust. There are two elements to this pie: the filling and the crust. If your crust sucks, it doesn’t matter how great your filling is. There is a time and place for store bought crusts, like when you’re making a chocolate pie that has tons of flavor. But for something more subtle like apples, you need the buttery support of a high quality crust.
Add a bit of cardamom to round out the cinnamon. This is my favorite flavor to add to cinnamon desserts. (I even add it to my cinnamon rolls.) Cardamom is so underrated in the US. I love the sophisticated flavor it adds, and it compliments the cinnamon and apples so well. It is optional, but I hope you’ll consider it if you are on the fence. My brother tasted one of my tests and immediately said, “Something is different about this pie and I like it. What is it?” It was the cardamom he was noticing.
Speaking of butter: don’t add any to your filling. Many recipes I researched saute their apples in butter, but I find that the butter flavor competes with the apple flavor rather than enhancing it, making your pie more muted. I love me some butter, but I just don’t like it in my apple pie filling. Save it for the crust.
How to keep pie crust from browning too fast?
The best way to get an evenly browned crust that doesn’t burn on the edges is to use a pie shield made out of tin foil. They sell pie shields made of metal or silicone, but I prefer foil because it is so lightweight, there is no chance of crushing your crust.
Get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos. It’s so easy and the perfect way to make sure your crust doesn’t get burned on the edges.
Storing leftover Apple Pie
Does Apple Pie need to be refrigerated?
Not for the first couple days! The sugar in the pie acts as a preservative. You can leave it on the counter in the pie plate you baked it in, covered with plastic wrap or one of these handy pie covers. After two days, transfer to the fridge, where it will last another 2 or 3 days.
How long does Apple Pie last?
Apple pie is good on the counter for about 2 days. After that, you’ll need to store it in the fridge, where it will last another 2-3. If you’re already at the fridge stage, you’ll definitely want to warm it up a little before eating it. Expect that the crust will be soggier by this point! Apple pie is best in the first couple days, so holler at your friends and neighbors to come and get it while it’s fresh.
How to freeze Apple Pie filling
If you want to save your apple pie filling for a rainy day, let it cool and then put it in a gallon size ziplock bag. Then place the bag in the pie plate you intend to bake the pie in. Freeze in the pie plate. Once it’s frozen, you can put the pie plate back in your cupboard. This will make the apples freeze in the shape of your pie plate. Later, roll out your pie crust and add the frozen apples on top. You can bake it straight from frozen. Add about 20 minutes to the total bake time, and remember to cover your pie toward the end so it doesn’t burn.
Can you freeze an Apple Pie?
You can freeze an entire unbaked apple pie for another day. Top with the second crust, but don’t brush with egg/milk or sprinkle with sugar. Put the pie in the freezer for an hour to flash freeze, then wrap with plastic wrap, and wrap it again. Then wrap in foil. Freeze for up to 3 months.
You can bake it straight from frozen. Brush with egg/milk, sprinkle with sugar, and pop it in the oven according to the recipe. Add about 20 minutes to the total bake time, and remember to cover your pie toward the end so it doesn’t burn.
FAQs
How many apples for apple pie?
It’s not how many – it’s how many pounds (in this pie, 5 pounds of apples is just right). That said, if you have no way to weigh your apples, you can assume that about 3 medium sized apples make a pound. You’ll need 15 for the recipe. (If they’re smaller you need more, if they’re larger you need fewer.)
How do you bake an apple pie so the bottom crust is not soggy?
No one wants a soggy bottom! Make sure the oven preheats fully before putting in your pie, and make sure the pie crust is nice and cold when you put it in. Bake it for the full amount of time, tenting the top with foil if needed (to prevent too much browning on top).
What’s the trick to a great apple pie?
No tricks, just a few simple steps to success! – Use a variety of apples for the best flavor. – Add a little lime or lemon to the filling for the perfect tang (but no butter – it mutes the flavor of the apples). – Consider adding a little cardamom to the filling for that something special. – Cook the filling before adding it to the crust. – Make a buttery, flaky, homemade crust.
Is it OK not to peel apples for apple pie?
I’m gonna go with a hard NO on this one guys. I mean, you CAN leave on the peels and tell yourself you’re getting more nutrients and cutting down on prep time, but will this be a decision you look back on and love? No. You will regret it. The texture of the peel is all wrong, and the apple slices may even heat unevenly. Don’t go there my friends!
Should you cook apples before making apple pie?
Yes, we’re cooking up these apples on the stovetop before we add them to the pie dish. This is the secret to the best apple pie! We need to cook out some of the water to let the apple flavor shine.
And that’s it! Now you know how to make an epic apple pie! Don’t forget to check out the sister recipe, Dutch Apple Pie! I use this same method to get the most epic Dutch version with amazing streusel on top.
I used to be a total Apple Pie hater. It’s always too mushy and bland. But no longer! I’ve found the perfect method to make the Best Homemade Apple Pie of your life! This classic recipe has a double crust (you won’t miss that crumble), a cooked filling for the best texture and flavor, and is super easy. I’ll show you how to make it from scratch!
Choose your apples. You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Gala, and Golden Delicious.
Make the filling:Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
Add the juice from half the lemon to the skillet, about 2 tablespoons.
Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don't get brown; I peel one apple, then stop and slice it, add it to the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir it together gently so you don’t break all the apples.
Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don't walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly.
Remove the pan from heat and stir in 1 teaspoon vanilla.*
Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don’t forget to scrape in every last bit of the gooey filling.
Top your pie with the other pie crust. Follow this recipe for How to Make a Lattice Pie Crust, if you like. It's so pretty and not as hard as you think. You can also just toss the crust on whole. It's going to taste delicious either way! See my pie crust recipe for details on topping with a whole crust.
Fold the edges in and crimp however you like. If you didn't do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.
Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making my homemade pie crust. You can just use milk if you don't have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.
Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.
Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in some caramel sauce for a really decadent treat!
Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.
Video
Notes
*At this point you can add the apple pie filling (once cooled) to a large ziplock bag and freeze for up to 3 months! Use in pies, cobblers, apple crisp, etc.
This apple pie post has been on my blog since 2011. Here is the original story I wrote to go along with it, for memory’s sake. Although maybe I shouldn’t be committing such a faux pas to memory, ha!
I have a terrible confession. Sometimes when I give people CD’s for birthdays or Christmas I open them up and listen to them before wrapping and tying the bow.
I know what you’re thinking. Who in the name of technology buys those archaic CD’s anymore?
I can usually play it off. When they open it and see that the plastic wrap is gone, I hastily put in a, “Yeah, part of the present is that I took care of taking off that pesky plastic that is so annoying. I know, wow, above and beyond right?” Lies.
I was found out this weekend. For my friend Lauren’s birthday I got her Michael Buble’s new Christmas album. (which is awesome! I would know.) Eric was kind enough to wrap it for me since I was still frosting cupcakes. Halfway to her house I asked, So you put the CD in the case right? The response: What?
Toasted. I had taken it out earlier that day to listen to it and never put it back in. Oh the shame! The anticlimax! Poor Lauren.
Maybe in recompense I should have sung the whole album to her on the spot. Actually, that would be more like a punishment. Maybe I should just make her this pie instead.
I have found the secret to making the BEST fluffy glazed donuts of your life! Not all yeast doughnuts are created equal, and you may not even know what you’re missing if you’ve only visited a chain donut shop. This fried donut recipe is easy to make and such a fun process. I will show…
I have found the secret to making the BEST fluffy glazed donuts of your life! Not all yeast doughnuts are created equal, and you may not even know what you’re missing if you’ve only visited a chain donut shop. This fried donut recipe is easy to make and such a fun process. I will show you how to make them at home step by step, NO fancy equipment (not even a doughnut cutter) required. You can even try filling it with Pastry Cream to make Bavarian Cream Donuts, check out those posts for all the details! Originally published September 28, 2023.
My parents live in the same smallish town where I grew up in Manteca, California. (Manteca means “lard” in Spanish, because ‘Merica.) They live in the same house on the same street as always: right by the church, across the street from the high school, and exactly one mile from the Taco Bell on Main Street.
I know this because one time when I was little I asked my mom how far a mile was and she said, “oh, about down to Taco Bell.” I still think of it every time I need to visualize a mile.
Lately my parents have been coming up with creative ways to both get their exercise in, and address the massive amount of things that seem to pile up as time goes by. My dad decided to finally do something about his random jars of change that were lying around the house. (People had actual coins before Venmo, apparently.)
So once a week, Mom and Dad have made it their date night to take a leisurely (1 mile) walk down to Taco Bell, where they…yes, you guessed it. Pour all their change on the counter and count out $4.99 for a Crunchwrap Supreme to share.
Halfway through separating out their nickels and dimes, the young cashier gently says to them, “Do you guys want the senior discount…?” They died laughing. My parents are not poor, just forever frugal-minded. And what else is there to do on a late summer evening??
What they REALLY should do is walk another half mile further to Sam’s Donuts on Main Street (maybe you guys should make this your Saturday morning ritual, mom and dad??) I would be happy to spend ALL my loose change on those donuts, they are the fluffiest puffiest in all the land. Let me tell you why.
Donuts in California are better…no for real
No one explained to me when I was a kid why my local shop had the most magical, heavenly doughnuts. I just assumed Sam was an angel sent from the pastry gods.
I learned all about it a few years ago when I read an article about Ted Ngoy, the Cambodian donut king of California. I learned his rags to riches, (back to rags, back to riches!) story. (it’s nuts guys.) I learned why the best donuts always come in pink boxes. And I finally understood why every donut I’ve ever had while on vacation tasted like cardboard when compared to the impossibly fluffy, raised to the sky, perfectly glaze-crackled morsels of delight I grew up with.
Long story short, Ted Ngoy came to the US as a refugee and found himself working at a local donut place. He eventually saved enough to buy his own shop (and eventually many more), but made one important change to the system:
Instead of making one giant batch in the morning, he had his employees make small batches throughout the day (I don’t know if you have ever had a day-old donut, but they are garbage.)
He would let each shop he bought keep their recipes (customers don’t like change), but would insist on upgrading to the finest ingredients. Bad flour makes a bad donut.
Ted’s shops were successful because he insisted on quality, and had connections to incoming refugee families with aunties, cousins, and uncles: a built-in network of very hard working people excited about the chance to own their own business. Pretty much every donut shop in CA for decades used this business plan.
Homemade donuts, Ted’s donuts, or bust.
The reason I’m telling you about Ted and his legacy is because I want you to understand what we’re aiming for here with our homemade donuts. It’s not Dunkin’ Donuts, and it’s not even Krispy Kreme. I have extremely high standards when it comes to donuts. Dunkin’ sells JBOD products. “Just Baked on Demand.” Their donuts are baked off site, frozen, delivered, and popped in the oven on location. THIS EXPLAINS EVERYTHING. Ugh.
Krispy Kreme is a different story. Their donuts are actually fried on site at each location. But they still are overly-greasy and lacking flavor in my opinion, and cannot hold a candle to a classic California donut.
Dunkin tried to break into the California market back in the 80s/90s and failed miserably. They eventually closed every single location because they couldn’t compete with Ted’s shops. Customers are not stupid. Why would you buy a frozen baked donut when someone down the road fried a fresh one 20 minutes ago? (Dunkin recently started opening CA stores again in the last 10 years; there are dozens now. This is how I tried my first Dunkin Donut ever earlier this year, and I almost spit it out, no joke.)
I’m sure there are lots of other stand-alone shops across the country that are amazing, because they have the same standard as Ted’s: baked throughout the day, with extremely high quality ingredients. But not many have been able to franchise the way Ted did, without losing quality, Dunkin case in point. (Krispy Kreme is the closest imo, and Top Pot in Seattle is close too.)
I live near Sacramento CA now, and the local BJ Cinnamon’s is my new Sam’s Donut. I’m telling you, talk to any California native, they will have a Sam’s or a BJ’s they swear by. (I just read on their yelp page a question from someone, “Do they have anything keto?” and owner Chanthoeun replied, “NO! It’s a donut shop!” These are my people.)
So, to sum up, if you live in California, you don’t need today’s recipe. Walk yourself down to the local shop and get yourself a dozen. Maybe pay in loose change like my parents 😂
BUT. If you live in a place where you only have chain donut shops, homemade donuts are ABSOLUTELY worth every ounce of effort.
The best Donut Recipe hands down
Today’s recipe is exactly like the fluffy, soft, extremely puffy yeast donut of my youth. They live up to all my California dreams. High quality ingredients, no hard-to-find tools (you DON’T need a donut cutter!) and just a couple hours start to finish.
The final donut is literally heaven. The difference between a good donut and a bad donut has to do with quality ingredients and the recipe, of course, but it also has a lot to do with freshness. Making them at home means you are getting the freshest fried dough of your life! So good.
This recipe uses milk for richness, and bread flour to give it that special chew (and to add structure to the dough.)
In addition to yeast, we are adding a little baking soda and baking powder to the dough to make it rise and puff EVEN MORE. I’m telling you, when I say fluffy puffy I am not messing around.
Then we dunk the whole thing in a simple glaze with a special ingredient (granulated sugar, oddly enough; we’re making a simple syrup first) that helps the glaze stick to the doughnut.
You will neverrrrr go back, guys.
Doughnut Recipe ingredients
Like many other classics, these donuts come together with very simple ingredients. Here’s a lil shopping list to give you an idea of what you need. The full recipe and instructions are in the recipe card at the bottom of the post!
First we are going to proof our yeast. Add 1 cup milk to a measuring cup and heat in the microwave until it is warm but not hot. If you wouldn’t dump this cup of milk on top of a baby’s head, it’s too hot.
Add in a lil sugar and allll the yeast. 3 tablespoons yes yes. After a few minutes it should be extra puffy and bubbly.
Add some more sugar and eggs to a mixing bowl, and some vanilla to make our dough nice and fragrant. 10 years ago I used to get so irritated when food bloggers would call for a specific vanilla measurement and then show a picture like this where they are CLEARLY NOT MEASURING. who even am i guys. don’t hate me for selling out.
Mix together your wet ingredients, then add in the flour. Make sure to spoon and measure so your flour doesn’t get too packed in. I always use two measuring cups, easy peasy.
We are using bread flour for this recipe because it has extra protein. It helps with dough structure, and gives our donuts a nice chew. (See my Homemade Bread recipe for all the details on why bread flour is great when you need structure.)
This recipe is a little different because it uses baking soda and baking powder in addition to the yeast. I love the added lift it gives these donuts!! Ignore my computer in the background up there, oops. Eric is always asking why my computer keyboard is so dusty…exhibit A.
Mix your dough with a spatula until it looks like this ↓ then switch to the dough hook (or start kneading by hand.)
Here is the dough after 5 minutes of kneading. It should be pulling away from the sides of the bowl, have formed a ball shape, and should be smooth and elastic. DON’T over flour your dough! If it seems very sticky, add another 1/4 cup flour, but don’t go crazy or your donuts will end up dry and tough.
Transfer to a greased bowl and cover. Turn your oven on for a hot minute so it gets nice and toasty inside, then turn it off before it gets too hot. You should be able to touch the racks with your fingers.
Please try to unsee my oven. Don’t you just feel really good about yourself and your hygiene level right now? You’re welcome.
Heat up a pot of water, or use your kettle. This is where the magic happens. We are creating a mini proofing box out of our oven. The steam from the boiling water and the heat from turning on the oven for a minute create an ideal climate for this dough to rise!
Here she is all grown up! Punch it down and smooth it out.
How to make donuts without a donut cutter
You do NOT need a donut cutter to make donuts. Grab a piece of dough about this size.
Shape it into a smooth ball.
Flatten out the dough into a disc like this. Press your thumb through the center until it pokes through. Coat your hands with flour if necessary.
Pull and shape the dough into a donut shape. Put it on your finger and spin it around a few times! It actually helps so much to get the dough moving outward. It’s so fun, grab your kids and let them do one!
Use your fingers to make sure the donut is a nice tall shape. We want things to rise UP! Make the hole in the donut larger than you would think.
I wanted to show you that you can also roll this dough out and cut them the traditional way, if you have a donut cutter. I bought this cutter just for this post and thought it would be so much better but I actually MUCH prefer shaping the donuts with my hands! I found that hand-shaping allowed them to rise easier on the outside edge of the donut. Every donut I made with the cutter sloped down on the edges, the hand shaped ones looked more “plump”:
In both the pictures above, I used a donut cutter on the donuts on the left. I hand shaped the donuts on the right.
Do you see what I mean? These are both great, tasty donuts that rose well. But the cut donuts slope down on the edges. The hand shaped ones are more rounded. This is a tiny detail, either method works great! If you hand shape, you won’t have donut holes. You can just grab a couple smaller balls of dough and shape them into a ball yourself, if you love donut holes. (Who doesn’t?)
Line up all your donuts on a baking sheet, with plenty of space in between. Each donut should be on its own square of parchment paper. You can cut them yourself, or buy these handy 6×6 inch parchment paper squares. Don’t cover the donuts this time.
We’re going to do that proofing box thing again. Heat up some water and heat up your oven a bit.
In the photo above, I have my pan of water directly on the element, because I couldn’t fit two pans on the top rack. 😬 DO NOT turn on your oven with a pan on it like this. Heat the oven and turn it off before you put the pan in. Also don’t be dumb and don’t sue me. 😂
How to make glaze for donuts
While the donuts are rising, make the glaze. For glazed donuts, it’s best to glaze them while the icing and the donut are still warm, so make it now.
First we’re going to make a simple syrup with some cornstarch, granulated sugar, and cold water. And pretend there is butter, I added it after the photo! Can’t have no glaze without some butterrrr
After you boil it to dissolve the sugar, add in powdered sugar, vanilla, salt, and corn syrup. Sift your powdered sugar if it’s clumpy, lumps are tough to whisk out of a glaze. Make sure you measure the vanilla this time so everyone knows how committed you are to your measurements. Whisk it all together and set aside.
Fry the donuts
Just after making the glaze, heat your oil in a high sided skillet.
Let the oil heat for at least 15 minutes. You are aiming for a temperature of 350 degrees. You need a LOT of oil, at least 2 inches. They call it deep frying for a reason. If you don’t use enough oil, it will be really hard to maintain a steady temperature. With a small amount of oil, the temp will rise and fall too dramatically, giving you burned/doughy donuts.
Set up your frying station so everything is handy when you are frying.
Ignore my taco sign (leftover from this summer’s Taco nights) and constant open drawers (it’s a curse)
Fry station: Heated oil, cooling rack on top of paper bag or paper towels, thermometer to check temp, a slotted spoon to remove donuts (A spider strainer is even better, and I actually have one and have no idea why I didn’t use it 🤦♀️) and all the risen donuts nearby. I even have the glaze there ready to go.
Look at these beauts! All ready for the fryer!
Here’s why I love to use little squares of parchment paper. I CAN’T TELL YOU how many gorgeous risen donuts I have destroyed trying to get it from the pan into the oil. With any sort of spatula you might use to lift it, you run the risk of puncturing and deflating your donut, right before it hits the oil. Parchment paper solves this problem completely. The paper itself is lowered into the oil.
You have to hold the paper in the oil for a few seconds, and eventually the donut will loosen from the paper and slide off. Be careful! This oil will burn you!
Fry all the donuts, (about 45-120 seconds per side). Keep in mind that the color will continue to darken even after you remove it from the oil. But don’t underdo it, you don’t want a doughy donut!
Make sure you wait in between frying if necessary, to let the temperature climb back up to 350.
Glazing the donuts
Let the donuts cool for a few minutes so you don’t burn your fingers off. But remember, you do want to glaze them when the donuts and glaze are still quite warm.
Toss a donut one at a time in the glaze, then flip.
Let it drip for a second, then place on a cooling rack to let the glaze harden. It’s tempting to take a bite now, but trust me, wait. It’s so much better when the glaze has hardened.
Dip all the donuts, let set up for 20-30 minutes, then dip again! A dipped donut is great, a double dipped donut is even better.
You will know the glaze has set up enough to take a bite when you pick it up. If the glaze crackles and flakes, it’s ready. If it’s still drippy, let it set up a little more.
Professional donut shops use special ingredients like emulsifiers, starch, or agar that helps the glaze harden up lightning fast. This is how Krispy Kreme sells donuts that are still warm, but also has glaze that crackles. You can find agar on Amazon if you want to experiment! We are using cornstarch in our glaze, which has almost the same effect. (not quite as fast, but pretty good.)
Just look at this beauty queen.
And THAT’S IT!! Who are you going to share your donuts with???
Donut topping ideas
In general, I disapprove of toppings on donuts, besides icing or glaze. I find it distracts from the simplicity and greatness of the donut itself.
But I think I might be a grouchy grouch. Live your best life. Here are some ideas, you could even make a donut bar and let people choose their own toppings for a party! I am all about donut parties!
sprinkles!
crushed or whole pieces of cereal, like Fruit Loops or Cocoa Puffs. (This is a thing people do, so I’m listing it here, but I honestly have no respect for them.)
crushed cookies, like Oreos or Nutter Butters (Again. no respect. I will judge you.)
chopped nuts, pretzels, or bacon for a salty twist. This could be good, especially on a Maple Bar.
finely chopped fresh fruit (must be added RIGHT before eating or it will make the donut soggy!)
crushed freeze-dried fruit – I definitely approve of this one
mini chocolate chips or M&Ms (girl. no.)
shredded sweetened coconut (I can get behind this one.)
What to serve with donuts
I like to serve my donuts with more donuts. Ha! It’s like pizza. Do you really need that side? I’m just sayin. But here are some ideas if you have a big crowd.
Of course donuts pair perfectly with milk, tea or coffee
Baked Bacon >> Ready in about 10 minutes, and the perfect savory balance to all that sweet
Make Ahead Scrambled Eggs >> so creamy and tender and easy to have waiting while you finish the donuts
Eating too many donuts right away is always the best option. If you can’t manage on your own, it’s time to bring round all the neighbors for a donut party. If you can’t find ANY breathing souls to eat these precious morsels within a few hours of making, here’s how to store:
SKIP the fridge! The cold circulated air will dry them out in no time. Instead, you have a few options:
First option: place them in an airtight container. This keeps the donuts themselves fresh and moist, but can make the glaze soggy the longer they sit.
Second option: keep them in a loosely closed paper bag. This maintains the crispness of the glaze, but they will dry out faster than those in an airtight container. It’s up to you which way you want to go!
Either way, the donuts will be good sitting on the counter for about 2 days. The best way to eat leftover donuts is to rewarm them. Place leftovers on a sheet pan and stick them in a 300 degree oven for about 5-10 minutes. Don’t overdo it or the glaze will melt off!
Can you freeze donuts?
Yes oh yes! A much better option, actually, then letting them sit overnight to get stale.
Lay out your donuts on a sheet pan and flash freeze them for 20-30 minutes. Then, layer them in a freezer ziplock bag with wax or parchment paper in between so they don’t stick together. Seal the bag well and the donuts should last a good 2-3 months in the freezer.
To defrost, simply leave the bag out on the counter overnight and they’ll be ready to eat in the morning. If you’re thawing several, I would warm them for 5-10 minutes in a 300 degree oven. If you want only 1-2 donuts at a time, you can remove just those donuts from the bag, return it to the freezer, and then put the donut(s) in the microwave for 10 seconds at a time till perfectly soft and warm again!
Frequently asked questions
Donuts vs Doughnuts
Let’s settle something: is there a right way to spell do(ugh)nut?? Apparently, most English-speaking countries use ‘doughnut.’ But Americans have been using the alternative “donut” for about a century, because ‘Merica. Just kidding, supposedly the spelling was adopted to help immigrants understand how to pronounce the word. Over the years “donut” has became commonly accepted, and here we are. Either one is fine!
Where do donuts come from?
A donut-shaped stork brings the baby donuts. Just kidding! Basically, fried sweet dough is native to almost every culture. I found this quote in the Joy of Cooking, “It seems to us that the various forms of fried dough enjoyed by people across the globe may well have been invented to assuage the ills of the human condition.” There you go, donuts are here for world peace.
That being said, the traditional ring style donut was created in America, purportedly by a sailor who disliked that many larger “dough-nuts” were not cooked through in the center. His work-around was to eliminate the center completely, which is actually totally genius! The idea caught on, and here we are.
Are doughnuts better fried or baked?
If the question is better tasting, then fried donuts win hands down. The added fat and richness, the crispiness it adds to the outside… that’s hard to top. If the question is better for you, then definitely baked. By eliminating the oil you can save a ton of calories. But in my opinion donuts are a sugar/carb/fat laden treat anyway, so go big and fry or go home.
are old-fashioned donuts different?
Yes! Old-fashioned donuts are also called “cake doughnuts” because they skip the yeast and use the same leavening agents as a cake, usually baking powder or baking soda. Because of the difference in composition, it is usually fried at a lower temperature as well, which is why you get those craggy, rough edges in an old-fashioned. They are not quite as light and airy as the typical yeast glazed donuts.
I think that’s everything in my brain about yeast donuts guys! If you are not dying for a donut by the end of reading this post, you have a will of STEEL. I would love to see if you try out the recipe! Tell me how they compare to your local shop (that’s not a chain.) Tag @thefoodcharlatan on Instagram!
Don’t forget to check out the sister posts to this one, Bavarian Cream Donuts and the filling, Pastry Cream! And we thought it couldn’t get any better.
I have found the secret to making the BEST fluffy glazed donuts of your life! Not all yeast doughnuts are created equal, and you may not even know what you're missing if you've only visited a chain donut shop. This fried donut recipe is easy to make and such a fun process. I will show you how to make them at home step by step!
2 and 1/2teaspoonskosher saltor 2 teaspoons table salt
1/2teaspoonbaking powder
1/2teaspoonbaking soda
For frying
12cupscanola oilor peanut oil
For the glaze
1/2cupcold water
1tablespooncornstarch
3tablespoonsgranulated sugar
1/4cupbutter
1 tablespooncorn syrup
2teaspoonsvanilla
4cupspowdered sugar
1/2teaspoon kosher saltuse 1/4 teaspoon table salt
Instructions
Make the dough. In a glass measuring cup, add 1 cup whole milk. Microwave it until it is warm but not hot. Stick your finger in it to make sure. If you wouldn't give a baby a bath in this milk, it's too hot. (I don't know why I can never think of a better temperature gauge than bathing children, but there you go.) Temp should be around 105-110 F.
Add 3 tablespoons active dry yeast*. Yes! 3 tablespoons! We are not messing around! Add 1 tablespoon sugar so the yeast has something to eat.
Wait a couple minutes until you see bubbles forming in your yeast mixture. (If it stays completely flat, you killed it, game over! Try again.)
Add yeast mixture to a large bowl or the bowl of a stand mixer. Add 1/2 cup granulated sugar, 1/4 cup shortening, 1 egg, 1 egg yolk, and 1 and 1/2 teaspoons vanilla. Stir it all together with a rubber spatula.
Carefully measure 3 and 1/4 cups bread flour (spoon the flour into the measuring cup, then level off the top.) Add the flour to your yeast mixture but don't stir yet.
Add 2 and 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir this into the flour.
Knead the dough. Use the dough hook (or a wooden spoon) to stir the dough until it is thick enough to knead. Knead with the dough hook (or by hand on a lightly floured surface) for 5 full minutes. The dough should have come together and be stretchy and elastic. If you touch the dough and your fingers come away sticky, add the extra 1/4 cup of flour (or more as necessary), to get a workable dough.
Grease a large bowl with oil or nonstick spray. Shape the dough into a ball, slap it in the bowl, and turn it over so the top side is greased. Cover with plastic wrap that has been sprayed generously with nonstick spray.
Create a proofing box in your oven: Bring about 8-10 cups of water to a boil, either in a kettle or in a pot on the stove. Turn your oven on to 350 degrees F for about 30-60 seconds, then turn it off. The oven should be warm but not hot. You should be able to touch the oven racks with your fingers.
Place the covered bowl of dough on the top rack in your oven. Place a 9×13 inch cake pan on the bottom rack of the oven. Pour the boiling water into the pan and shut the door right away to capture all the steam.
Let the dough rise in this toasty, humid environment for 1 hour. The dough should have doubled in size.
Prepare two half baking sheets with parchment paper. I love to use these 6×6 inch parchment paper squares (one rising donut per square.) If you don't have the fancy squares, I would take the time to cut 6×6 inch squares. Lay them out on the baking sheets.
Pour the water from the 9×13 inch pan back into the pot or kettle and bring to a boil again. Heat your oven to 350 for 30-60 seconds, just like before, and turn it off. Warm, not hot.
Shape the donuts. Scrape the dough onto a greased pastry mat or lightly floured work surface. Knead the dough a couple times, then divide the dough into 12-14 pieces, depending on how large you want your doughnuts to be. (If you want, make some tiny balls of dough and fry them as-is, for donut holes.)
Pat each piece of dough into a 3 to 4 inch disc. Use a rolling pin if you want, I just used my hands. Use your thumb to press and eventually break through the center of the dough. Use your fingers to widen the hole to at least 1 and 1/2 inches, smoothing the dough along the edges as best you can. Stretch and mold your donut wider, and round out the ring of the donut. I found it helpful to place the donut on my finger and spin it a few times. Centrifugal force is real, folks #science. Shape your donut to be as round and puffy as you want it to look when you are eating it.
Let the shaped donuts rise. Place each shaped donut on a square of parchment paper, with plenty of room to rise. Eight donuts is the max per pan I would say. Shape all the dough into donuts. Do not cover this time.
Place the two pans of rising donuts in your oven, both pans on the top rack if you can squeeze them in. Place the 9×13 pan on the bottom rack. (If you can't squeeze, place one pan on each rack and place the 9×13 pan on the bottom of the oven, yes, directly on the element, but ONLY after you have shut off the oven. Make sure it's not hot to the touch. Do not turn the oven on!)
Once all the shaped donuts are in the warm oven, pour the boiling water into the 9×13 inch pan. Shut the door right away. Let the shaped donuts rise for 30-45 minutes, until doubled in size.
Make the glaze. Do this during the final rise, because you want to glaze the donuts when they are hot. In a small saucepan, add 1/2 cup cold water and 1 tablespoon cornstarch. Whisk together until smooth. Add 3 tablespoons granulated sugar and 1/4 cup butter. Turn the heat on to medium and whisk constantly. Cook for about 2 minutes, until the butter is melted and small bubbles are JUST beginning to form on the edges. Remove from the heat right away. (if you over cook this mixture, the cornstarch will get too thick.)
Add 1 tablespoon corn syrup, 2 teaspoons vanilla, and 1/2 teaspoon kosher salt. Then add 4 cups SIFTED powdered sugar. (Add it through a strainer). Use a whisk to combine it all until there are no lumps. Keep the whisk handy; the glaze will start to harden on top, and you need to whisk it occasionally to keep it smooth. You may need to thin the glaze with a little more water, (or thicken with more powdered sugar), add it 1 tablespoon at a time.
Heat the oil. Halfway through the rise time, start heating your oil. In a 12-inch high-sided skillet, add canola oil until it reaches about 2 inches up the side of the pan. Turn the heat to medium. Heat until the temperature reads 350 degrees F on a candy thermometer. Don't throw away the oil container.
Prep your work station. Line a few paper grocery bags (or paper towels) on the counter and place 2 cooling racks on top. Have a pair of tongs handy. Keep your thermometer either clipped onto the side of the pan or nearby to recheck the temperature.
Fry the donuts. When the doughnuts are doubled in size, remove the pans from the oven. Use two hands to lift the edges of a piece of parchment paper with one raised donut on it. Slowly lower the paper into the oil, dropping one side completely, and holding the paper up on the other side. The paper and the donut should be completely in the oil, except the corner you are holding with your fingers. Shimmy the paper back and forth until the donut slides off into the oil.
Let the donut fry on the first side for about 30-60 seconds, until light brown. Use tongs or chopsticks to flip the donut and continue frying for another 30-60 seconds until light brown. (The donuts will continue to darken in color even after cooking.)
Use a spider strainer (or slotted spoon or tongs) to gently lift the fried donut to the cooling rack set on top of the absorbent paper.
Take the time to check the temperature of the oil before frying more. You might need to wait a couple minutes for the oil to climb back up to 350. Keeping the oil temperature steady is one of the reasons you need to use so much oil when deep frying.
Continue frying the donuts, adding 3-4 donuts per batch, whatever you can fit. Check the temperature frequently and make sure it's near 350.
When the donuts are all fried, turn off the heat and set the oil aside to cool.
Glaze the donuts. When the donuts are cooled enough to touch but still warm, dip them in the glaze. Flip them over and make sure they get completely coated. Wait 20 minutes, then dip each donut again. One dip makes a good donut; double dipping makes a fantastic donut.
Let the donuts cool completely. The glaze tastes better when it has had time to dry out and get crisp and crackly. But this of course means you don't get to eat a hot donut. Professional donut shops use a special ingredient (agar) to help the glaze set up faster. (If you want to try it, add 1/2 teaspoon agar to one batch of glaze.)
Eat your donuts on day one. No, really. Find a neighbor to share with! Have a donut party! Calories don't count today! Day-old donuts are just not great.
How to store donuts: Okay fine, no donut party.The first option is to store them in an airtight container. This keeps the donuts themselves fresh and moist, but can make the glaze soggy the longer they sit.Second, you can keep them in a loosely closed paper bag. This maintains the structure of the glaze, but they will dry out faster than those in an airtight container.
What to do with the leftover oil: Hopefully you saved your oil container! If not, use mason jars. Place your container in the sink. Holler at your people for some help. Place a funnel on top of the container. Hold a strainer over the top of the funnel to catch any dough bits. Pour it in. Save it! Store in the cupboard. I use oil 2-3 times before funneling it back in the container a final time and tossing it in the trash.
Notes
*I’ve recently fallen in love with instant yeast because it really does just make everything go faster! Try it out if you want, and shorten your rise times by about 20 minutes, or follow the other cues in the recipe. Overnight instructions: You can do EITHER rise in the fridge overnight. I recommend using active dry yeast, not instant yeast for this method.First rise overnight: Mix and knead the dough, then place in a greased bowl overnight, covered well. Chill 8-12 hours. Let the dough rest at room temperature for a few minutes, then shape your donuts. Let rise as usual, using the proofing box method as described, and continue with the recipe as written.Second rise overnight: Alternatively, you can mix and knead the dough, let it rise for an hour, then shape the dough into donuts and place on the baking sheets. Cover with VERY well greased plastic wrap. Chill overnight. Take the pans out of the fridge. Continue with the proofing box method and let rise in the oven for 30-45 minutes. Follow the rest of the recipe as instructed!
This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show…
This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show you exactly how to make it. Originally published April 3, 2021.
I just came to the realization today that my EIGHT-year-old son wears size 2T/3T underwear. No, I’m not kidding. I wish I were.
He is literally wearing the same set of underwear that I bought when I POTTY TRAINED him, when he was 3 years old. I bought him a couple packs of super cool Star Wars underwear (that I remember hoping would motivate him to make it to the toilet).
And here we are. FIVE YEARS LATER. Now, he is small for an 8-year-old for sure, but still. Five YEARS?? Should anyone wear the same underwear for 5 years in a row?? (Don’t answer that. And please do not ask how old my underwear is. I HAVE NO IDEA.)
He even mentioned it the other day. “Mom, I think I need new underwear.” You know it’s bad when an 8-year-old boy notices something about his clothes. They usually don’t notice anything at all unless there is a pocket knife, dragons, or Pokemon involved.
I took a look at his underwear and he was right, they barely cover his booty. Then I checked the tag and was utterly horrified when I was finally able to discern the mostly-faded 2T/3T markings. Are you kidding me??
Why am I so bad at this? My ineptitude when it comes to supplying my children with appropriate clothing shocks even me sometimes. FIVE YEARS???
The problem is that the management of children’s wardrobes is so overwhelming to me that I often push it to the back of my head. Charlotte may say something like, “I need new pants” and then I add it to my shopping list. What a smart person would do is say, “Hm, seems like Char is growing, I better take inventory and buy all kinds of new stuff.”
Nope. That’s way too overwhelming. I usually end up thinking to myself, well, they are wearing clothes today. Probably they can wear them again tomorrow. And it will be fine. You guys! What is wrong with me!
People probably look at my kids with their high waters and think we are really poor. Nope. Just in denial over here. Just failing at LITERALLY one of my most basic tasks as a mother, making sure my children do not go naked. Please don’t call the police.
In my defense, I do the exact same thing with my own wardrobe. I definitely still have clothes from high school. (But probably not any underwear. LET’S HOPE.)
So now that you’re feeling a lot better about yourself after reading about our underwear situation (you’re welcome for the self esteem boost, by the way. I’m sure you’re thinking, man, I thought I had problems. This woman is a disaster.) Anyway. Let’s talk Strawberry Shortcake.
Strawberry Shortcake: classic summer treat
Is it just me, or is Strawberry Shortcake basically the dessert of summer’s dreams? It is just a perfectly light treat for a hot and sticky day.
Have you seen those sad little round yellow cakes they sell in the deli at the grocery store? The weird, spongey things? Sometimes they display them over into the produce section next to the strawberries, trying to entice you. Like, yum, don’t you want to eat this questionable squishy thing with these strawberries?
NO. No I don’t. Every time I see those sad imposter cakes (that are disturbingly called “Dessert Shells” apparently), I give them the finger and curse them for ruining the reputation of real, actual strawberry shortcake, and all its flaky crispy glory. THE WORLD DOESN’T KNOW WHAT IT’S MISSING.
Will the real strawberry shortcake please stand up
But we do. We know. We, the bakers of the internet, can come together today and rejoice that we are no longer subject to such offenses as dyed prepackaged sponges passing for a classic strawberry shortcake recipe. Let’s go over this:
What’s the difference between cake and shortcake?
REAL Strawberry Shortcake, your grandma’s strawberry shortcake, is made just like biscuits. Have you tried my Ultra Flaky Buttermilk Biscuits? Today’s shortcake is almost the same recipe, with a bit less salt and a little more sugar. But then we go and dump a huge amount of sweet juicy strawberries on top, and then top it off with a mountain of homemade whipped cream. A mountain, I say! THAT’S what makes it strawberry shortcake.
Strawberry Shortcake Ingredients
This is an overview! All amounts given in the recipe below.
Heavy cream, powdered sugar, and vanilla (makes up a simple and quick homemade whipped cream!)
If you can make biscuits, you can make strawberry shortcake. And guess what, even if you can’t make biscuits, I’m here to confound all your previous baking insecurities, because it’s really just not that hard.
How to make Strawberry Shortcake
Start out by adding some flour, sugar, salt, and baking powder into a bowl. Whisk it together.
Chop up some COLD COLD butter. You can even use frozen butter. Cold butter makes for flaky biscuits and don’t you forget it.
Then get out your trusty pastry cutter and cut it in. If you don’t have a pastry cutter, you can use a fork or a butter knife. (You can even use a cheese grater to incorporate the butter; see my biscuit post for details on that method.) You don’t want to blend the butter into the flour; you want to CUT the butter into small chunks. By the time you’re done, it should look like a bunch of small, pea-sized pieces of butter with flour stuck to them.
Now it’s time for cold buttermilk. I love the tart flavor that buttermilk brings, but you can use heavy cream or even half and half will do. See notes for how to make “cheater” buttermilk with vinegar or lemon juice.
Use a rubber spatula to mix the buttermilk into the flour mixture. When it forms a shaggy dough, cover your hands with flour and start kneading with your hands. Don’t overwork the dough.
Turn the dough onto a floured surface and roll into a rectangle about 9×13 inches. Fold it in half.
Then in half again, and again.
Dip your biscuit cutter in some flour so it doesn’t stick.
Then pat the dough into a thick rectangle. Use a rolling pin if you need to, or just your hands is fine if the top is smooth enough. You want your final dough to be about 1 and 1/4 inch thick. We want nice and tall shortcakes!
Brush with cream, sprinkle with a bit of sugar and bake. Look at all those flaky layers!
We are not just sprinkling a little sugar on sliced strawberries and calling it a day. That’s the traditional method. As the sugar dissolves into the strawberries, it makes the fruit release its juices and you end up with a nice thin syrupy situation.
But a minimal amount of thin syrupy juice is not enough for me. So after we’ve added the sugar, we’re going to cook down some strawberry jam for the ultimate thick and juicy strawberry shortcake topping! A little lemon and vanilla bring out all the tart sweetness of these beautiful berries.
can you see how juicy it is??
I posted this Fresh Strawberry Topping recipe on the blog years ago, and I love using it as a topping for ice cream, pancakes, french toast, basically anything! It’s so good.
You don’t have to take these extra steps. Plain ol’ fresh strawberries sprinkled with sugar is still going to taste amazing! But I love that the extra strawberry syrup that this recipe makes means that every shortcake gets completely soaked in strawberry goodness. Who can say no to that??
How to make whipped cream
Whipped cream is so easy to make if you have a stand mixer or electric mixer. Just beat the cream with a little bit of powdered sugar and vanilla and that’s IT. Eventually it will start to thicken and peak. When it starts to look like a dreamy creamy cloud that is perfect for dolloping, it’s done!
The whipped cream comes together in a few simple steps:
Add the ingredients to your bowl or stand mixer: cream, powdered sugar, vanilla.
Beat these ingredients on high speed for 2-5 minutes
When the cream has thickened, peaks are forming, and when you lift the beaters out the peaks hold their shape, you’re done! Stop mixing.
Keep the whipped cream refrigerated until ready to serve.
Then assemble: Split each shortcake in half. Top with strawberries, whipped cream, the other half of the shortcake, and more whipped cream and strawberries! You really can’t go wrong no matter what order you go in. It’s going to taste delicious no matter what!
Strawberry Shortcake Recipe Tips
Use cold butter! Cold butter is the key to light, flaky biscuits.
Spoon and level the flour. I recommend scooping the flour into your measuring cup with a spoon, then gently leveling it off with your finger or a knife. The goal is to not pack it in too tightly. Too much flour makes for dry, crumbly biscuits.
Don’t overwork the dough. Over-handled dough can become tough and dry. Remember, the goal is light and tender!
To cut in the butter, you can use a pastry cutter, fork, or butter knife. Don’t overdo it! It should look shaggy and pebbly.
Milk substitutes: I love the tart flavor that buttermilk brings, but you can use heavy cream or even half-and-half instead.
Strawberry Shortcake Serving Ideas
Strawberry shortcake is already the best of the best, but that doesn’t mean you can’t put your own spin on it. Here are a few ideas!
Add fresh blueberries to the cooked, cooled strawberry topping or just sprinkle some on top for patriotic appeal. ‘Murica!
Instead of strawberry topping, feel free to top these shortcakes with other fresh fruits, like juicy mangoes, ripe peaches, or even sweet cherries.
Drizzle dark chocolate sauce on top for that chocolate-covered-strawberry vibe.
Switch out the whipped cream for high quality vanilla ice cream.
Add a little coconut or rum extract to the whipped cream.
Storing Strawberry Short Cake
The key to storing strawberry shortcake is to store the strawberry sauce and the short cake separately. If you store them together, you’ll just end up with soggy cake.
On its own, the shortcake will last on the countertop (well covered) for 2-3 days, or in the fridge for up to a week. They can also be stored in the freezer for 2-3 months. To enjoy again, thaw on the counter in the sealed container if frozen, then serve with strawberry sauce.
The strawberry sauce will last in the fridge for up to 1 week. You can also freeze it for up to 3 months. When you’re ready to serve, thaw in the fridge, then serve cold or warm on the stove or in the microwave.
Best Strawberry Shortcake Recipe FAQs
What is the difference between strawberry cake and strawberry shortcake?
Strawberry cake is a classic cake that’s strawberry flavored. Strawberry shortcake, on the other hand, is made with a base of flaky buttermilk biscuits that are topped off with strawberry sauce!
Why do they call it strawberry shortcake?
As it turns out, shortcake does not get its name from the height of the cake. It’s actually named from an English cooking definition of “short,” which describes something that has a crisp texture thanks to the addition of fat. In the case of shortcake, it’s made crispy and flaky with the addition of butter!
Are biscuits and shortcake the same?
While shortcake and biscuit dough are very similar, they are slightly different. Biscuits tend to be less sweet with less sugar and a little more salt. Shortcake, as a dessert, is made with less salt and sweetened with more sugar!
What makes a cake a shortcake?
A shortcake is different from a regular cake in that it’s made more like biscuits. It’s soft and flaky in the middle with a crisp outer edge and it’s typically topped off with fresh strawberry slices or strawberry sauce!
More summer desserts you will love!
Any of these desserts would be perfect for your Easter celebration!
This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show you exactly how to make it.
Start by making the Fresh Strawberry Topping.* Cover and set aside to thicken. You can serve it room temperature or chill it in the fridge.
Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together.
Use a knife to chop 3/4 cup COLD butter into small chunks.
Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour. See photos. You want to end up with a crumbly mixture and pieces of butter about the size of a pea.
In a small bowl or glass measuring cup, add 3/4 cup COLD buttermilk**. Whisk the large egg into the buttermilk.
Add the buttermilk/egg mixture to the flour and use a rubber spatula to stir it together and create a shaggy dough. It’s ok if all the flour is not incorporated.
Cover your hands with flour and knead the dough a few times right there in the bowl, smashing in any loose flour with your hands. If it is too dry to come together, add 1 tablespoon cold buttermilk or 1 tablespoon ice water to get it to come together.
Turn the dough out onto a floured surface (I love my pastry cloth). Use a rolling pin to roll the dough into a rectangle about 9×13 inches, it doesn’t have to be exact. Fold the dough in half, then in quarters, then again. Pat the dough out with your hands to make a smooth top, and use the rolling pin if necessary to roll it gently into a rectangle about 1 and 1/4 inch thick.
Dip a 2 and 1/2 inch biscuit cutter into flour and use it to cut the dough. Do not twist the biscuit cutter, it inhibits rising in the oven. Just push straight down.
Re-roll the scraps and repeat.
Place the shortcake in a buttered cast iron skillet or greased 9×9 inch square baking pan. I prefer to make them in a pan that has sides; this helps the shortcakes rise upward instead of falling on their sides in the oven. You want to place the shortcakes snuggly together, either touching or about 1/2 inch apart. They will help each other rise.
If you have time, I highly recommend freezing the whole pan of prepared shortcake for about 20 minutes. Cold dough going into a hot oven is how you get perfect flaky layers. While you freeze the dough, preheat the oven to 425 for at least 20 minutes.
Just before putting them in the oven, brush the top of each shortcake with buttermilk or heavy cream. This will help them brown. Sprinkle generously with sugar (I like chunky raw sugar for a nice crunch).
Bake at 425 degrees F for about 18-22 minutes. You will know they are done when the tops are a deep golden brown, the edges of the biscuits have firmed to the touch, and the bottoms are starting to brown. If you still can’t tell, gently split one of the shortcakes and lift it up to see the center. If it is at all gooey, put it back in the oven. If they are not done but the tops are getting too brown, top with foil for the last few minutes of baking.
Meanwhile, make the whipped cream. In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes, depending on the power of your mixer. You will know it is ready when the cream has thickened, you can see peaks forming, and when you lift the beaters out they hold their shape in a nice curl. Keep refrigerated if you are not ready to serve right away.
Assemble the shortcakes while they are still warm: split a shortcake in half, top with strawberries and whipped cream, top with the other half, then top with more strawberries and whipped cream.
Make ahead: You can make and freeze the unbaked shortcakes once they are shaped. Seal well and freeze for up to 2 months. Bake straight from frozen: bake at 450 for about 5 minutes, then lower the temperature to 400 and bake for another 15 minutes.
Video
Notes
*Of course if you want to simplify things you can skip the Fresh Strawberry Topping and just add a little sugar to your strawberries to let them macerate. You will need 6-8 cups of strawberries. Stir in about 1/2 cup sugar, and let sit for 20 minutes before serving. **You can use cheater buttermilk for this recipe. Add a teaspoon of vinegar or lemon juice to a measuring cup, and then fill to the 3/4 cup line with cream (preferable) or half and half. You can use whole milk in a pinch. Stir and let sit 5 minutes before using in the recipe. ***Heavy cream is sold near the milk in the dairy section. It is not coffee creamer. Sometimes it is labeled whipping cream, ultra heavy whipping cream, etc. These names differentiate fat content levels. For making whipped cream, buy the cream with the highest fat content you can! The cream I use is 36% fat content.
This Rhubarb Custard Pie pairs the delectable tartness of rhubarb with a nice creamy custard for the perfect balance of sweetness, all wrapped up in a perfectly-flaky crust. Rhubarb is summer’s favorite dessert flavor and once you try this pie, you’ll agree. Don’t forget to serve it a la mode! Originally published June 4, 2014.…
This Rhubarb Custard Pie pairs the delectable tartness of rhubarb with a nice creamy custard for the perfect balance of sweetness, all wrapped up in a perfectly-flaky crust. Rhubarb is summer’s favorite dessert flavor and once you try this pie, you’ll agree. Don’t forget to serve it a la mode!Originally published June 4, 2014.
No really, there’s not anymore. I’ve been planning my mom’s surprise retirement/birthday/anniversary party for months now and while the event itself was amazing, I’m just so glad it’s over so that I don’t have to worry about giving away the surprise anymore.
I have a pretty bad track record. Once I threw a surprise party for Eric and a few hours before the event I said to him, “I have to go to the store to get stuff for your surprise party tonight” and then I caught myself and widened my eyes and slapped my hand over my mouth. He didn’t get it somehow. (??)
Later, our first guests arrived exactly when I asked them to, except he was the one to answer the door because I had yet to send him on his get-out-of-the-house-errand. I had to awkwardly make eye contact with the arrivals and say, oh you guys are just here [30 minutes away from your house] dropping by right? I seriously have no idea how he was still surprised.
My mom, on the other hand, wasn’t surprised in the slightest. No matter how old you get, you just can’t keep secrets from your mom. At least I never could. Oh well, it was an awesome party, if I do say so myself, and bonus! We have enough food leftover to feed the armies of 3 nations.
Me and my 4 siblings were all together for the weekend, which rarely happens since we’re spread across 4 states. We were celebrating her retirement after 20 years of teaching, my parent’s 40th anniversary, and her 60th birthday. That right there made up for any potential ruined-surprise deflation.Pretty hard to stay upset when there is so much awesomeness happening.
Legendary Rhubarb Custard Pie Recipe
My mother-in-law Kris has been talking up this Rhubarb Custard Pie for years. I’d never had it because I hadn’t visited when rhubarb is in season. I just know that it has family-legend-status. I wanted to make it for Eric’s birthday this year, so I asked for the recipe, and she texted me a photo of the recipe in her Betty Crocker cookbook. “It’s basically the same,” she said.
Except that the crust burned, the rhubarb was undercooked, and it was super runny. I asked her about it and she said, “Oh did you cover the crust? Did you beat the eggs well? Did you add tapioca? Did you up the salt?” Um, NO!!! “Oops, forgot to tell you those parts. Guess it’s an excuse to make another pie!”
Honestly though I can’t be mad. The first one was still pretty good, and it made me appreciate the second one–perfection–even more. This it my new favorite pie. No really. It used to be this Strawberry Glace Pie, and that one is still up there, but Rhubarb Custard Pie trumps it now. I am jumping on the family-legend-pie bandwagon because this. is. it my friends.
So what does rhubarb taste like?
Rhubarb is sort of like a red, sour celery. Weird, right? It’s one of the strangest vegetables and is used more often as a fruit would be in dessert dishes. It’s easy to grow and makes a great summer crop to make something sweet with (added sugar included, of course!). I didn’t grow up with rhubarb and until I shared this pie with my mom, she had no idea what rhubarb actually looked like! It took Eric’s family to introduce me to this amazing vegetable… fruit… thing.
Custard Rhubarb Pie Ingredients
Here’s a quick list of everything you’ll need to make this pie. Scroll down to the recipe card at the bottom of the post for more details.
Flour
White sugar
Kosher salt
Butter flavor shortening
Eggs
Instant tapioca
Nutmeg
Rhubarb
Butter
How to make Rhubarb Custard Pie
I LOVE this pie crust. It’s simple enough. You cut your shortening in to the dry ingredients to the point that it looks like the left. After adding the egg and water and stirring, use your hands (right).
Divide the dough in half and then roll that baby out. (I swear I don’t really have wrist cankles.)
Take one of the halves of dough rolled out on parchment paper and transfer it to the dish. Peel off the paper until it’s rest on the dish.
From there you gently press it into the dish. Trim and form the edges. Don’t worry if you’re edges are not perfectly formed! It will still taste just as good. The most important thing is to not trim it too short so when you put the top layer of crust you can push them together.
Next it’s time to make the rhubarb custard. Left is what your eggs should look like after beating the eggs. Right is what it turns into after the flour step.
Don’t forget the tapioca! It’s a great thickener. I used good ol’ Kraft. After the tapioca come the spices and the chopped up rhubarb.
I like to split the rhubarb stalks down the middle the long way before chopping the smaller pieces to go in the custard.
After you pour the rhubarb custard mixture into crust you’re ready to add the top. Doesn’t that look beautiful!
As before, use the parchment paper to your advantage as you place it on top.
Seal up those edges unless you want a mess in your oven! It’s a good idea to split the crust with a knife so it can vent the steam produced by the filling while its baking. You can go for something fancy, or not.
My mom gave me this pie crust cover thing a long time ago, but foil will work just fine. It prevents the outer edge from burning.
And voila! You’ve got a beautiful flaky crust, the perfect complement to the sweet filling inside.
Tips For Success
Here are a few tips to help your pie turn out perfectly!
Keep your pie crust from sticking with parchment paper. Generously sprinkle flour onto a sheet of parchment paper. Roll out the dough with a rolling pin, using as much flour as you need so that it doesn’t stick. Invert the parchment paper onto a 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim the edges if everything didn’t turn out evenly.
Cover the edges of the crust with a pie crust cover or foil. This keeps you from getting dark brown crust edges. If you don’t don’t have a pie crust cover, take a square of aluminum foil, fold it into quarters, and cut out the middle so that when you open it you have a circle. Gently fold it onto the pie crust.
Substitute cornstarch for tapioca. I prefer using tapioca as a thickener in this pie, but if you don’t have it or don’t want to use it, cornstarch will make a great substitution.
How to Serve Rhubarb and Custard Pie
Once the pie cools completely (it’s going to take several hours, be patient!) serve it with a big scoop of vanilla ice cream. Or a glass of cold milk. But I’d always go for the ice cream!
Storage
You can keep this pie on your counter for 2-3 days (if it isn’t devoured in the first 24 hours that is). After that it’s a good idea to refrigerate it. Don’t freeze it: the custard will separate, and nobody wants a grainy custard.
This Rhubarb Custard Pie pairs the delectable tartness of rhubarb with a nice creamy custard for the perfect balance of sweetness, all wrapped up in a perfectly-flaky crust. Rhubarb is summer's favorite dessert flavor and once you try this pie, you'll agree. Don't forget to serve it a la mode!
4 to 5cupsrhubarbsliced and chopped 1/2 inch thick
2tablespoonsbuttercold, cut into pieces
Instructions
For the crust:
Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
In a large bowl, whisk together flour, sugar, and salt.
Use a pastry cutter or fork to cut in the shortening. Cut until it looks like coarse crumbs. Don’t overdo it!
In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it.
Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the shortening mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half.
Generously sprinkle flour onto a sheet of parchment paper. Roll the dough with a rolling pin, using as much flour as you need so that it doesn’t stick. Invert the parchment paper onto a 9-inch pie pan and gently peel off the paper. Arrange the pie crust and trim edges as necessary.
Repeat with the remaining dough, up until the invert step.
For the pie:
Preheat the oven to 400 F.
In a stand mixer or large bowl, beat eggs on medium speed for about 2 or 3 minutes, until they are a light lemon color.
Add the sugar and beat on medium for one more minute.
Add 2 tablespoons of instant tapioca and combine thoroughly.
Add the salt, flour, and nutmeg, and beat well.
Stir in the rhubarb with a rubber spatula.
Pour into the prepared pie crust. Mound the rhubarb slightly in the middle. Sprinkle the cut butter evenly over the mixture.
Transfer (invert) the top crust over the pie and seal the edges.
Cover the edges of the crust with a pie crust cover or foil (see note).
Bake in the preheated oven for 40 to 45 minutes, until the crust is golden.
Remove from the oven and let stand until room temperature, several hours. You can speed things up by putting it in the fridge if you want.
Store covered on the counter. Warning: this means you will take bites of it every time you pass through your kitchen. Sorry in advance.
Notes
*You can totally use store bought crust to make things go faster. If you don’t have tapioca, cornstarch will make a great substitution.I like to slice my rhubarb into 2-3 strips, then chop them. If you don’t don’t have a pie crust cover, take a square of aluminum foil, fold it into quarters, and cut out the middle so that when you open it you have a circle. Place over the pie crust.
Are you into rhubarb? If not, I’m here to tell you what’s up. This Strawberry Rhubarb Pie is one of my absolute FAVORITE pies of all time! Tart rhubarb paired with bright and sweet strawberries, tucked into a flaky golden pie crust, OR layered with a truly phenomenal crumble topping, you choose! I honestly can’t…
Are you into rhubarb? If not, I’m here to tell you what’s up. This Strawberry Rhubarb Pie is one of my absolute FAVORITE pies of all time! Tart rhubarb paired with bright and sweet strawberries, tucked into a flaky golden pie crust, OR layered with a truly phenomenal crumble topping, you choose! I honestly can’t decide which I like better, so we’re going with BOTH.
I spent last week back and forth between home and my friend Mardee’s house, looking out for her kids while she and her husband took a much-needed trip away together. Several friends checked in on me over the course of the week, bringing dinners and making sure I wasn’t breaking down from taking care of two families. (Eric helped sooo much, bless him!)
I told my friends everything with the kids was totally fine, but I was definitely having a mental breakdown trying to wrap my head around all the perfect systems in Mardee’s house.
I spent an entire morning taking pictures of all her under-sink cupboards and sending them to Eric. “Look at these handy shelves Mardee has to organize her cleaning products! There is not a single wadded up grocery bag shoved in the side!” (My under-sink cupboards are the kind where something falls out whenever you open them.)
Or, “Look at Mardee’s pantry. She has BINS for every snack item, applesauces here, granola bars here! Amazing!” I have one bin for all the snacks in my cupboard. It’s full of loose Cheez-It’s and at least twelve half-eaten sleeves of Ritz crackers (because the kids never check to see if there is one already open). Oh, and probably some half eaten pretzels, with literal bite marks in them, because 4-year-old Edison often decides halfway through eating a snack that he’s done with it and just…puts it back.
Mardee even has labels on all her kitchen cupboard shelves. Pitchers go here, serving bowls go here. When house guests offer to help unload my dishwasher, they say things like, where does this serving bowl go? And I will say, “Good question. Where would YOU put it in this kitchen??” This exact scenario has happened multiple times.
I took pictures of the ice packs she uses in her kids lunch boxes. Why have I never considered this? My kids don’t want string cheese packed in their lunch anymore because they get floppy and warm by noon. Of course you buy an ice pack to solve this problem. Not me. We just stopped buying string cheese. Guys!!
I’ve never lived in someone else’s house before, pretending to be them. Mardee’s house is like a well oiled machine of perfectly functioning intimidation. She even has laminated chore charts, encouraging signs, and reminders everywhere for her kids.
Like this one 🤣
I spent the entire week searching for handy bins and organizers, and added them all to my Amazon account. Where they still sit, because I can’t get my act together enough to actually follow through on this. My house is just going to remain in its state of body sludge.
Although, Mardee told me when she came back, “In transparency, I don’t think anyone has improved their body-sludge wiping since I made this–even though it is laminated.” Welp. Can’t win them all I guess 😅
Rhubarb forever
Every single year in March or April I start obsessively calling grocery stores near me to chat with the produce guy. “Is there rhubarb yet??” I send texts to every group thread I’m on. “Has anyone seen rhubarb? If you see it, BUY OUT THE STORE and I will come get it from you!” Seriously, this happens every single year. My rhubarb love goes deep, and my tradition of to making Rhubarb Meringue Layers and Rhubarb Shortbread Bars every single spring requires a lot of coordination to get my hands on this stuff! I seriously need to start growing it myself.
Best strawberry rhubarb pie
Strawberry Rhubarb Pie is definitely the most traditional way to use up rhubarb, but I had never even had a slice before a few weeks ago. Every time I get my hands on rhubarb, I make my previous-favorite Rhubarb Custard Pie. That pie is so freaking good that I had no room in my heart to even try America’s beloved Strawberry Rhubarb. But after 16 years of Rhubarb Custard Pie (I celebrate my rhubarbiversary alongside mine and Eric’s anniversary, since his family introduced us) I was finally ready to branch out. You know, maybe go on a few dates.
Y’allllll it has been love at first taste. Strawberry and rhubarb play off each other in the most magical way, the sweetness of the berries and the sharp tartness of the rhubarb combine to make something perfectly balanced. And THEN we wrap it up in a flaky buttery pie crust.
Or do we top with it with a ridiculous amount of buttery crumble?? How to choose??
Let’s try both, shall we?
Strawberry Rhubarb Pie with Streusel Crumb Topping (above): A regular pie crust on the bottom, the same strawberry rhubarb filling, and a party on top in the form of some butter, sugar, and flour crumbled together to make the most amazing streusel-y situation of your life. This was the crowd favorite among all my testers.
Double Crust Strawberry Rhubarb Pie (below): The main star of this pie is the fruit fruit fruit, complemented by copious amounts of the flakiest, butteriest pasty crust. It is simple, and I love that you can focus on the flavor of the rhubarb and strawberry. If you threatened me to the point of death, I might admit a small preference for a double crust pie!
But honestly guys, they are both so good. You will have to try them both and let me know which one you love the most! Are we ready? Let’s do this thing!
Strawberry rhubarb pie recipe ingredients
For a pie, this recipe is pretty easy to throw together. Strawberries, rhubarb, and a just a few extras that you might already have on hand. Full instructions and recipe measurements are included in the recipe card below, this is just an overview!
First things first, grab some rhubarb! I like small pieces of rhubarb in my pie, so I usually slice it lengthwise before chopping.
In the photo above you can kind of see how rhubarb is a little stubborn when you are chopping it. If you don’t have a very sharp knife, it won’t cut all the way through the ribbon-like outer edge of the rhubarb. Some people peel these off entirely, which is such a shame because it often is the prettiest most colorful part of the rhubarb. No matter how stringy and weird it looks, I promise once it’s cooked, it breaks down into the most delicious pie, so don’t worry about the strange texture right now. Use a sharp knife, cut all the way through, and peel off what you have to, but keep as much as you can!
The other thing you might notice from the photos above is the huge color difference of rhubarb from one stalk to the next! Sometimes you will get red and white rhubarb, sometimes it’s as green as celery with a reddish edge. I love my desserts to look RED because that’s the most appetizing color, so I always soak my chopped rhubarb in grenadine syrup for a couple hours before making my dessert:
This sweetens the rhubarb just a smidge, and turns even the greenest rhubarb a nicer shade of pink. You can absolutely skip this step if you like! Your pie will taste amazing without it!
Drain the rhubarb in a colander and return the drained rhubarb to the same now-empty large bowl. Add the other filling ingredients.
Mix it up. Stick it in the fridge if your pie crust isn’t ready yet!
Head over to my Homemade Pie Crust post for a bajillion details about how to make a homemade pie crust. It’s not as hard as you think, especially with egg in the dough like my crust has – it helps bind the dough together and makes it way easier to roll out and less likely to crack.
Double Crust Strawberry Rhubarb Pie
Everything is the same up to this point no matter which topping you choose. But here are the details for a double crust.
Don’t forget to dot with butter before putting on the top crust!
Lattice crusts are not as hard as they look, head over to my Lattice Pie Crust post for all the details!
Brush the top of the pie with milk, or with a combo of milk and egg. With my homemade crust, I always have a half egg leftover, but I don’t like how glossy a straight-up egg wash looks, so I do half milk, half egg. Sprinkle with sugar and she’s ready for the oven!
Strawberry Rhubarb Crumble Pie
Let’s make our streusel topping! Normally, for a crumb topping (like for Dutch Apple Pie) I would use brown sugar and cinnamon, but not for this pie. Brown sugar has molasses in it, and cinnamon is such a strong spicy flavor. I do not want those deep dark flavors masking the brightness of my lemony fresh rhubarb. But that’s just me! Add in 1/2 teaspoon cinnamon if you want! (and/or 1/4 teaspoon nutmeg would also be good!)
Add in some melted butter, not too hot. I’ve tried so many different ways of making streusel: cutting in cold butter, softened butter, etc.
But melting, giving it a rough stir, and then chilling and breaking up the crumbles with my hands is my favorite method. You get the biggest most delicious crumbles! Put this mixture in the fridge or freezer for 30 minutes or so. It has to be cold when it goes in the oven, or it will just melt into the pie filling.
Add some of the crumble topping to the top of your chilled pie, but NOT all of it. We are adding it in a couple layers to ensure a super crisp topping.
About halfway through the bake time, pile on the rest, yes, all of it!! It’s so good you guys.
Now I’m going to show you how to make something you need no matter which type of pie you are making. It’s a homemade pie shield!
No pie goes out of my kitchen without using one of these handy shields. No more overcooked crust edges! Many pies have to be in the oven for a full hour (including today’s recipe) and the crust can get too brown a lot of the time. This foil shield protects your crust, keeping it tender and flaky.
And then the center of your pie can still brown as necessary. I do this for both the crumble pie and for the double crust pie.
And that’s it!! Which pie are you going to make first?? Call all the grocery stores, find yourself some rhubarb! You need this!
What to serve with rhubarb strawberry pie
As a dessert, there’s really no need to serve this pie alongside anything, except a generous scoop of vanilla ice cream. Yes please! But this is one of my favorite spring time desserts, so here are some of my favorite spring time lunch and dinner recipes to eat beforehand!
Does strawberry rhubarb pie need to be refrigerated?
Not at first! Like other fruit pies, strawberry rhubarb pie will be good on the counter at room temperature for about two days. Loosely cover the top of the pie plate with plastic wrap so the crust doesn’t get soggy, then slice and eat at will. I can’t personally imagine having leftover pie another two full days after making it. Like, what?! But if you happen to have more self control than I do, transfer any remaining pie to an airtight container and stick it in the fridge, and it should last another day or two (but may start to get runny or soggy).
Can you freeze strawberry rhubarb pie?
The only way I recommend freezing this pie is totally assembled but UNBAKED. It’s actually a really great method for getting all the work done in advance of the day you need it. Prepare the recipe all the way through putting the top crust on and fluting the edges. Flash freeze with the pie plate on top of a cookie sheet in the freezer for about 30-45 minutes. Then, wrap the pie carefully in a few layers of plastic wrap and one layer of heavy foil OR put the whole pie pan in a 2 gallon freezer bag and seal well with as much air removed as possible.
The pie will be good in the freezer for up to 3 months. On baking day, take the pie out of the freezer, unwrap it and brush the milk and sprinkle the sugar on the top crust, then put it in a COLD oven. If you have glass or ceramic pie pans you run the risk of them cracking and breaking if they go straight into a hot oven due to thermal shock from extreme temperature changes. Once placed in the cold oven, go ahead and bring the temperature up to 425. Plan on about double the cook time for baking from frozen.
If you won’t be baking the pie in the next few days and need the pie plate, you can line the pie plate with parchment paper or foil sprayed with non-stick spray before assembly. Flash freeze as described above, then lift the pie out of the pan with the paper/foil. Carefully pull the foil or paper off the crust of the pie. At this point you can use the wrapping, freezing, and baking instructions in the previous paragraphs. I haven’t tried this yet but it’s SUCH a good idea for times like Thanksgiving when you need all your pie dishes at once!
Strawberry rhubarb pie frequently asked questions
why combine strawberry and rhubarb?
It’s a classic combo for a few reasons. First is that strawberry and rhubarb are both spring harvests (in a garden they actually help each other grow!) so they naturally are in abundance around the same time. It makes sense they would end up together at some point! They’re both a fantastic rosy pinkish red color. Also, rhubarb is quite tart/sour, so it’s often combined with other fruit like strawberries to help tame the acidity. (I mean, for rhubarb wussies. I LOVE me some straight up rhubarb!)
Where is strawberry rhubarb pie popular?
It has a cult following by many throughout the country, but it seems to be most popular in the midwest and great plains areas. Rhubarb needs the ground to freeze to do well, and growth is suppressed at temperatures over 90 degrees, so it makes sense that it’s more of a northern state, colder climate favorite.
why is my strawberry rhubarb pie soupy?
More than likely, the filling what was not cooked long enough, or you forgot to add the thickening agent, in this case cornstarch. The cornstarch needs to bind with the sugars in the fruit to thicken at a high temperature for a certain amount of time in order to thicken. Also, be sure you’re not throwing in extra fruit or juice just because you have it. You’ll want to adjust the recipe and add more cornstarch if you decide you want more fruit in the filling.
How do you keep rhubarb pie from getting soggy?
Now, to me, soggy is different than soupy. See the answer above if your pie is soupy! Soggy is when the crust, either on top or bottom, gets wet and isn’t crisp and flaky anymore. The worst! There are a few things you can do to avoid that. First, bake initially at a very high temperature so the crust cooks quickly and doesn’t soak up liquid from the filling. (That’s why we start at 425 F) Next, make sure the filling is nice and thick, so liquid doesn’t seep into the bottom crust during baking or afterward. Third, make sure you leave the crust uncovered while cooling and barely covered with plastic wrap or foil for storing, so condensation from the pie doesn’t stay in the crust.
1 and 1/2tablespoonsgranulated sugarfor sprinkling on pie crust
vanilla ice cream or whipped creamfor serving
Instructions
Soak your rhubarb in grenadine: This step is totally optional. It helps bring out the RED color of rhubarb. Rhubarb is greenish sometimes, and can look a little funny in a pie. Soaking in grenadine not only sweetens the rhubarb slightly, but brightens the fruit to make your pie more appetizing. After all, we eat with our eyes first. You can skip it no problem!
Chop about 4-6 stalks of rhubarb in half lengthwise, if they are thick. Then chop each split stalk into 1/4 inch pieces. You need a very sharp knife for rhubarb, and you need to cut through all the way. If you don't, the edges of the stalk will strand off in ribbons. This is no big deal, but it is kind of annoying, and you often lose the outer edge of red color if you peel off the outside strands. So chop confidently and thoroughly.
Measure the rhubarb to make sure you have about 3 and 1/4 cups. (Don't just toss in all that you have.) Add to a medium bowl and pour 1/2 cup grenadine syrup over the top. Stir together well and cover. Chill in the fridge for about 60 minutes, or up to overnight.
Make your pie crust: If you know what's good for you, make a homemade pie crust. Seriously. No shade, Pillsbury, but you cannot compete. I've got lots of tips and tricks for success on my pie crust post. Make the recipe as written for a double pie crust.*
Roll out your pie dough and place in a deep 9 inch pie dish, with the excess hanging over the edges. Chill in the fridge until your filling is ready.
Make the filling. Preheat your oven to 425 degrees F. Drain the rhubarb in a colander. Return the drained rhubarb to the now-empty bowl (no need to wash it.) Chop 3 and 1/4 cups strawberries into bite size pieces. Add to the rhubarb.
Add 1 and 1/3 cups granulated sugar, 1/2 teaspoon lemon zest (I love to use my microplane grater for zesting), 2 tablespoons fresh lemon juice, 1/4 teaspoon kosher or sea salt, 1/8 teaspoon nutmeg, and 1/4 cup cornstarch. Stir with a rubber spatula until well combined.
Roll out the second pie crust quickly, to keep it cold.
Pour the filling into the chilled bottom pie crust. Mound the filling in the center slightly. Chop 2 tablespoons butter into small pieces and scatter them over the top of the strawberry rhubarb filling.
Top the pie with the second rolled out crust. You can even make a Lattice Pie Crust if you are feeling fancy! If you top with the whole pie crust, be sure to use a sharp knife to make a few cuts in the top of the pie, so the steam from the filling can vent. (If you have any down time at all during the pie assembly process, the pie dough and filled pie should be chilled in the fridge or freezer, if possible. Chilled pie going into a hot oven makes for a super flaky crust!)
If you have time and space, freeze the assembled pie for 20 minutes.
Place your gorgeous pie on a baking sheet, in case the filling overflows. Brush the top with 1 tablespoon milk. (Or you can do 1 tablespoon milk whisked together with half a beaten egg. I always have a half egg leftover from my homemade pie crust.) Milk brushed on top of the pie will make the crust brown and matte. Egg brushed on will make it brown and shiny. I like a combo :)
Sprinkle the brushed pie with 1 tablespoon demerara sugar, or regular granulated sugar is great too.
Bake at 425 degrees F, with the rack in the lower 1/3 of the oven, for 15 minutes. The crust on the edge should be turning light brown.
Make a pie shield out of tin foil. Get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See photos above.
Lower the oven temperature to 350 degrees F. Remove the pie from the oven and place the foil on the edges of the crust. Loosely crimp it around the edges. This will protect it from burning.
Return the pie on the baking sheet to the oven. Don't forget, the oven should be at 350 now. Bake for 30 minutes.
Take a peek at your pie through the door. If the whole top of the pie looks golden brown, top the pie with another square of tin foil. No need to crimp or anything fancy, literally just place the foil on top of the pie.
Bake for another 15 minutes. The pie should be in the oven a total of about an hour.
Cool. Take the pie out of the oven and let cool completely on a wire rack. It will take at least 3-5 hours for this pie to reach room temperature. If you cut into it early, it will be a juicy mess. (Delicious, but the wrong texture.) Pie! a lesson in patience indeed.
Serve this pie with vanilla ice cream or whipped cream, you cannot miss out on this opportunity!! Such an amazing combo.
Notes
*Pie Crust: If you are making the Crumble topping, you only need a single pie crust.
Strawberry Rhubarb Crumble Pie:
Make the pie as directed, until you have the filling poured into the pie crust. Flute the edges of your single pie crust. Skip the 2 tablespoons butter that are normally chopped and sprinkled on top of the pie. In a small bowl, whisk together the flour, sugar, and salt:
Melt the butter in a medium bowl and let cool slightly. Add the flour to the butter mixture and use a rubber spatula to mix it together. (put your flour bowl back in the cupboard.) See photos, you don’t want to combine the flour and butter too much. Some flour streaks are ok. Put this mixture in the fridge or freezer for 20-40 minutes until it’s chilled. Keep your assembled pie in the fridge or freezer if there is wait time. Preheat the oven to 425. When the oven is really hot and the crumble is completely chilled, add less than half of the crumble to the top of the pie. Use your fingers to break up the crumble into chunks that about about the size of a dime or less. You want some sandy bits, and some bigger chunks. Work it with your fingers. Only sprinkle on as much of the mixture as you need to barely cover the strawberry rhubarb filling. Save the remaining crumble in the fridge.Bake the pie on a metal baking sheet (to protect from overflow) on a rack this is placed in the lower 1/3 of the oven. Bake at 425 for 15 minutes. Then lower the heat to 350. Make a tin foil pie shield, see photos in the post.Remove the pie from the oven and cover the edges of the crust with the tin foil shield.Don’t forget to lower the heat to 350. Place the pie back in the oven and bake another 15 minutes. Remove the pie from the oven one last time. Take off the pie shield and add the remaining crumble, all of it, pile it on. Replace the pie shield on the edges of the pie, making sure the crumble part is exposed. Bake at 350 for another 20-30 minutes. (the pie should be in the oven for a total of 50-60 minutes.) Check the pie toward the end, and if the crumble topping looks very brown, get a square of tin foil and place it right on top of the other shield (no need to crimp or anything, just toss it on top.) This is to protect the top from overbrowning, but you want the rhubarb to be in the oven for at least 50-60 minutes, to make sure it gets fully cooked.
The best crepes of your life…and I’ve been to France, guys. Homemade is best! This crepe recipe is truly my favorite! Crepes are kind of like a pancake in that they are flat and you put toppings on them, but really the comparison ends there. They are impossibly thin but not at all crispy. The…
The best crepes of your life…and I’ve been to France, guys. Homemade is best! This crepe recipe is truly my favorite! Crepes are kind of like a pancake in that they are flat and you put toppings on them, but really the comparison ends there. They are impossibly thin but not at all crispy. The are flexible and velvety. They are so buttery and golden, they will make you cry into your strawberries and cream. I’ll show you exactly how to make crepes, step by step! SO easy.
When I was 15 and my brother was 17, my parents went on a trip to Italy without us. It was summertime and we were busy with our lifeguarding jobs (and ok fine, we weren’t invited. Don’t worry I’m not bitter.)
Mom and Dad left us with a wad of cash that was our “Emergency Money.” No discussions were had about what exactly constituted an emergency. We were pretty good kids, though. They knew we weren’t going to be throwing any crazy parties.
But, I mean, we were teenagers. Not exactly above temptation. On the way home from the pool one afternoon, we saw him: the strawberry man. If you’ve ever been to California in the summer, you know what I’m talking about.
The strawberry sellers start popping up every spring (the first one just hit the streets in my neighborhood this week. I practically tripped in my rush to find some cash). The fun part is that you never know exactly what corner they will be on, or how long they will be there, so you have to act fast.
I can’t tell you the number of times my mom would be driving calmly down the road when BOOM she saw it, and suddenly the car has veered off the side of the road, ready to be loaded with an entire flat of the biggest, juiciest, reddest strawberries you ever laid eyes on. Strawberry haze hits lightning fast.
This exact thing happened to my brother Nathan and I. When we saw the strawberry man, our pupils were replaced with little tiny strawberries, and we rushed home to get the “Emergency Money” because by golly THIS WAS AN EMERGENCY. We bought $40 worth of strawberries (because apparently we needed an entire flat of 10 pounds of strawberries for each of us??)
We came home and made these crepes. Sooooo many crepes. With strawberries inside, strawberries on top, strawberries on the side, and some strawberry jam and soft cream cheese for good measure.
All these years later and I can still taste them. I’ve done my best to recreate what we had that day, but I don’t know if I will ever be able to match the vibe of a teenage summer day with a best friend and Emergency Money and no responsibilities, no schedule, and more strawberry crepes than anyone could possibly eat.
The absolute best crepes you will ever have
My mom has been making crepes her whole life and is a pro. I took her recipe and compared it with dozens of others, and paid special attention to Julia Child’s recipes (because you know, it’s Julia). Hers were a little fussy in my opinion (do we REALLY need to let the batter rest overnight? Read: NO.)
I’ve landed on my go-to crepe-for-all-occasions that is
easy and FAST to make
has incredible flavor (thank u butter 🥹)
is sturdy enough to NOT tear constantly (while still being incredibly delicate) and
can be adapted for both sweet AND savory fillings.
I know you think of dessert when you think of crepes but DO NOT underestimate the amazingness of a savory crepe. I grew up eating my mother’s Chicken Crepes, which are kind of like enchiladas, EXCEPT MADE WITH CREPES (you dump straight-up cream on top and add Pepper jack cheese, and you might die and go to heaven, literally, from all the artery clogging that’s going on, but by golly you will die happy.)
What is the secret of a good crepe?
Use butter in the batter. Many crepe recipes don’t call for butter, but it adds fat and flavor to the final crepe, making them unbelievably golden and the perfect texture.
Use a blender to get your crepe batter mixed really well, lightning fast.
Don’t cook in too big of a pan. An 8-inch pan is perfect.
Don’t overcook the crepes. They should be soft and pliable, not too brown, and certainly not so crisp that they hold a flat shape when you lift them up. They should be floppy and annoyingly difficult to flip, because they are so soft and tender.
These are the kind of crepes that are dangerous, because once you taste one that you have freshly cooked, eating it right out of the pan, you might never even get to the topping part. They are good just by themselves, the hotter and fresher the better.
Crepes are not hard to make, but there are some particular techniques you need to know to get the flipping part right. Crepes that are too thick (when you pour too much batter into the pan) are not the right texture. You want to pour them as thin as humanly possible, which can get a little dicey when you have to use a spatula to flip it 30 seconds later.
Rips and tears happen, especially when you’re first starting out. Crepe pouring, swirling, and flipping takes some practice. The trick is to just eat the first few that you mess up, right out of the pan, before anyone notices, then you can just present the perfect ones to your family or guests and they will never know. Follow me for more kitchen tips and tricks! 😂
Crêpes au Citron (Lemon Sugar Crepes)
When I was in college, I met a friend (hi Robert!) who had lived in France for 2 years serving a mission for our church. He was always talking about how amazing the crepes were, so we decided to make some together. He changed my crepe life forever that day by dumping straight up sugar directly on the crepe, squeezing a lemon over the top, and folding. It’s called Crêpes Citron Sucre and it has become my absolute FAVORITE. So bright and citrusy!
When I traveled to France over 10 years later, I remembered the Lemon Sugar Crepes and was determined to try them the first chance I got. The first evening in Paris, we were at the Eiffel tower and saw a food truck selling crepes. French street food! What could be better!
We rushed over and ordered lemon crepes. The guy poured the batter in the pan, used his fancy T-tool to spread out the batter, and moments later a fresh, real-French crepe was being laid on a plate. He sprinkled it with some sugar and then…reached over to a yellow squeeze bottle and squirted FAKE LEMON JUICE all over my precious crepe.
I mean, I’m not saying I didn’t have ANY decent crepes in France, but that experience taught me that man, sometimes if you want to get something done right, you gotta do it yourself. I promise, today’s recipe will match the best crepes you can find in France!
Do you need a special pan for crepes?
No ma’am! I like to use an 8-inch frying pan. And about that fancy T-tool I mentioned that the French guy used: you do not need one. I bought one in France because I think they are so cute (I display it in my kitchen) but this tool is meant to be used with a professional enormous crepe pan that is perfectly flat (no edge at all). They drag the top part of the T over the batter after it’s poured, to make sure it’s ultra thin. But it’s not really useful for a pan that has any kind of lip on the edge, which is what you and I are working with. Don’t fret, I promise you can get super thin crepes without the pan or the T-tool. You just need to practice. It’s all in the wrist. 😉
What is a crepe made of?
A crepe is made from very simple ingredients: flour, sugar, salt, milk, eggs, vanilla, and butter. The trick is getting the quantities of each just right. I tried it a bunch of different ways to get my recipe to buttery-velvety-perfection (so you don’t have to!)
Like I mentioned, the method for cooking crepes requires some solid technique to get a crepe that’s ultra thin and flexible, and not a crispy mess. I will show you everything in the how to section below!
Crepe recipe ingredients
I bet you have just about every ingredient you need to make these crepes right now! Such a simple recipe with mostly pantry ingredients. The full ingredient amounts and instructions are in the recipe card.
Add all the ingredients (except the butter) to a blender, starting with the milk and eggs. This makes it easier on your blender.
We are using an entire tablespoon of vanilla in these babies. Bring on the flavor!!
Dump the flour and salt on top, then blend away. Once it has come together, open the top spout and pour in your melted butter, with the blender on low.
And voila! That’s seriously it. It takes 5 minutes to whip this up. You can put a lid on this and keep it in the fridge for a few days if you like! Whisk (or blend again) before using, adding a little milk if it’s thick.
Now it’s time to cook. You can start cooking these right away, the batter does not need to rest.
Set a stick of butter by the stove and heat up your 8 inch pan.
Dunk a 1/4 cup measuring cup right into the blender, you don’t need to fill it all the way. 1/4 cup is 4 tablespoons. So anywhere between 3-4 tablespoons of batter is what you want.
Add about 1-2 teaspoons butter to the pan and swirl it around to melt. My pan was hot enough that it browned the butter right away, this is fine. You can turn the heat down if you aren’t into browned butter (weirdo. I’m judging you.)
Then dump your batter in all at once. Immediately lift the pan with your other hand and start turning.
You want to keep the pan moving constantly to create a VERY thin layer of batter on the bottom of the pan, in as close to a large-circle shape as you can manage.
You might think it’s time to stop tilting now, but not for me. I despise thick crepes. Don’t stop tilting the pan until the batter no longer drips.
This might mean that you don’t end up with a perfect circle. That’s ok! Add in a couple drops of batter in the empty spots to fill it in. Or, scrape off the edges that are uneven if that’s easier.
See? Now we’re cookin. A perfect circle. Even when I tilt the pan all the way up, the batter won’t drip around at this point. Wait just a moment longer…until the batter no longer looks shiny on top, like the photo below. As soon as it starts to look matte, or a little bit dried, it’s time to flip. Can you see the difference?
Then shove a spatula underneath as far as you can, and flip.
I can’t believe I don’t have a better photo of a flipped crepe in the pan. Look at this poor guy, he’s all mushed! That’s kind of the deal with crepes though, they are not always perfect, and that’s okay. They still taste amazing. If we had the fancy pan and crepe-T-tool, they would look better. But I promise, these taste great and the texture is perfect.
You would not believe how many times I made Eric help me take these process photos. We probably shot the swirling technique for about 10 crepes, with me taking a thousand photos each time. It’s kind of hard to capture this process in photos, even with a buddy! At least for me, ha, I’m no pro.
We don’t have enough light for photos by our stove, so we would heat the heck out the pan, walk all the way over into the other room by the window, and pour the batter in, doing the swirling over the wood board photo backdrop that you can see underneath. Don’t be like us. Stay right by your stove 😂
My one plea: do NOT over cook your crepes. You want them to just be barely browned, or not at all, depending on what you like. But if you have gotten to the point that the crepe has enough structure to stay flat as you flip them, then you have cooked too long. They should be floppy flexible.
You can see this one has spots that are a little too dark. It’s no biggie you guys. You better believe I still ate the heck out of that crepe. It’s just a little darker and crisper than is ideal.
Okay! Now it’s time to fill our crepes!! The best part!
Add some soft cream cheese and powdered sugar to a mixing bowl and beat it up.
Add in some vanilla and a lil salt. Then spread some down the middle of your crepe…
And top with your strawberry filling. I have a simple recipe for macerated strawberries below, but if you want to take it even one step further, try my recipe for Fresh Strawberry Topping. It’s the same strawberry recipe I put on Strawberry Shortcakes, and it’s unbelievably juicy and fresh.
Or you could go with simple mixed berries and cream cheese. It’s really hard to go wrong at this point?? Just look around your kitchen, you will find something to fill your crepes with.
Often with leftovers the next morning, I spread crepes with peanut butter and sprinkle with sugar, for a little protein. My kids love it! ↓ here are some more ideas:
Filling ideas for crepes recipe
I’m pretty sure the options are limitless! Think of any kind of food you like, and put it in a deliciously thin buttery wrap and voila, a new kind of crepe is born. My family likes to have everything served buffet style and everyone gets to choose and mix whatever fillings they like to make various concoctions. Here’s a short list of the MANY possibilities:
Sweet crepe fillings
Homemade whipped cream
Cut up fresh fruit
Butter and cinnamon Sugar for a Snickerdoodle flavor
You can make your crepes (and all their fillings) the whole show, or you can round out the meal with some additional menu items. Between making the crepes themselves and the filling, having crepes for a meal can be a labor of love so if I have sides I keep them very simple. If I am making crepes with a sweet filling, I go for savory sides and of course do sweeter sides with savory crepes. Here are some ideas!
Crepes are actually quite simple to store! First, make sure they cool completely, otherwise the heat will turn into condensation and the crepes will get soggy. Some people like to separate each crepe in a stack with wax or parchment paper, but I find it unnecessary. Just stack them up on a plate and cover with plastic wrap.
If you plan to store them for a couple days, keep them in a gallon size ziplock bag, squeezing out as much air as possible before sealing. The seal on the bag helps keep the crepes moist. You can also store them in an airtight container, but I don’t have one big enough to keep them flat, which I prefer. They will stay good in the refrigerator for 2-3 days.
To reheat, put a nonstick skillet over medium heat. Once it’s hot, add each crepe individually and warm on each side for 30-60 seconds. Remove to a plate, add your fillings, and you’re good to go! If you are adding a savory filling, be sure to warm the filling up separately in the microwave before adding to the hot crepe.
Can you store crepe batter?
Crepe batter is great for making ahead of time. Store the batter in a sealed container in the fridge for 2-3 days. Stir well before cooking. If after making the first crepe, you feel the batter is too thick, add milk to the batter 1 tablespoon at a time.
Can you freeze crepes?
Crepes are a great candidate for freezing, so make a big stack and thank yourself in the future! To freeze, first make sure the crepes are completely cooled. You can add parchment paper between each one (or skip it, honestly they never stick for me), then add the whole stack to a gallon size ziplock freezer bag and squeeze all the air out before sealing.
To eat them after freezing, let the bag sit on the counter for an hour or two (or in the fridge overnight) until they are pliable enough to separate. Add one crepe at a time to a skillet over medium heat and warm for about 30 seconds to a minute until the crepe is totally heated through.
Frequently asked questions for crepes
What is a crepe?
A crepe is kind of like a large, flat pancake. The ingredients are very similar: milk, eggs, flour, vanilla, butter, etc. But in a crepe, more liquid is added and there is little or no leavening so it has no rise. This makes for an ultra thin, but ultra pliable and soft crepe.
What are the ingredients for crepes?
You’ll find that while there is some variation, most crepes follow the same recipe pattern. This recipe uses whole milk, large eggs, vanilla, flour, sugar, kosher salt, and butter.
Is crepe batter the same as pancake batter?
No sir! Pancakes and crepes are similar in that they are round, sweet breakfast items. But pancake batter is thicker and contains a leavening agent to make them rise so they’re nice and thick and fluffy. Crepe batter looks thin and runny in comparison; there is much more liquid added, and no leavening, making the cooked crepe extremely thin and delicate.
why are crepes healthier than pancakes?
Crepes by themselves end up being healthier than pancakes because they are just so much thinner, there’s literally less volume. That being said, I know I end up adding WAY more filling to my crepes than on top of my pancakes so in the end the calories may be a wash. If you’re looking to limit calories (something I personally have no interest in when making crepes 😂), you’ll really want to pay the most attention to what you use for a filling.
More amazing breakfast ideas
I’m pretty sure delicious breakfast foods are a love language. Forget sweet nothings, give me a sweet crepe or an incredible breakfast casserole! Here are some of my favorites.
The best crepes of your life…and I've been to France, guys. Homemade is best! This crepe recipe is truly my favorite! Crepes are kind of like a pancake in that they are flat and you put toppings on them, but really the comparison ends there. They are impossibly thin but not at all crispy. The are flexible and velvety. They are so buttery and golden, they will make you cry into your strawberries and cream. I'll show you exactly how to make crepes, step by step! SO easy.
fresh lemon juicewith powdered or granulated sugar
nutella
mixed berries
cinnamon sugar
whipped cream
Instructions
Prep the strawberries: Wash and hull the strawberries, then slice or quarter so they are whatever size you like. Add to a serving bowl. Top with 1/4 cup granulated sugar and 2 tablespoons strawberry jam. Stir together and set aside for about 20 minutes to let the strawberries macerate. (If you want to step it up a notch, make this Fresh Strawberry Topping, which calls for condensing the jam first.)
Make the cream cheese filling: This is optional but SO good. Add 8 ounces softened cream cheese to a large bowl or stand mixer. Beat for 1 minute until smooth and creamy, scraping the sides. Add 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat well until combined with no lumps, and transfer to a serving bowl.
Make the crepe batter: Add 2 cups whole milk and 4 eggs to a blender. (If you don't have a blender, add to a bowl and beat with a hand mixer.) Add 3 tablespoons sugar and 1 tablespoon vanilla. (See notes for savory crepes)
Add 1 and 1/2 cups flour and 3/4 teaspoon kosher salt. Spoon the flour into the measuring cups and level off!
Blend it together. Melt 1/4 cup butter in a small bowl. With the blender running on low, take the center spout off the blender and add the melted butter while the blender is running. Scrape the edges of the blender bowl and make sure all the flour is incorporated.
Set an 8-inch pan on the stove over medium heat. Let it heat for at least 60-90 seconds so it gets nice and hot. Set a stick of butter and the batter near the stove. When the pan is hot, add about 2 teaspoons butter to the hot pan. Swirl it around to coat the entire bottom and up the sides of the pan.
Use a 1/4 cup measuring cup to add batter to the pan. You want about 3-4 tablespoons batter for each crepe. (the 1/4 cup measuring cup doesn't need to be entirely full)
Add the batter to the center of the pan, dropping it in quickly. Use your other hand to lift the pan and swirl the batter out from the center. Work quickly. The batter sets fast, and you don't want a thick crepe. Continue moving the pan in circles until there is no more liquid batter that will drip around. Try to avoid creating holes in your crepe (this is easier said than done and takes some practice.) If you DO create some holes, quickly fill them in with a tiny bit more batter.
Cook the crepe for about 60 seconds. The top of the crepe should look dry and matte, not wet anymore. The bottom of the crepe should just barely be getting golden. Use a spatula, chopsticks, or an offset spatula to carefully lift the edge of the crepe, then insert it underneath as far as you can, and flip the crepe. This takes practice! Don't be discouraged if you need a few tries to get this right. Eat the evidence.
When you flip the crepe, it should be very flexible, not flat and hard. This of course makes it more difficult to flip, but a crepe that holds it's shape when lifted 1) either had too much batter poured into it, OR, 2) it was cooked too long. The edges should not be crispy, or if they are, just slightly.
Cook on the second side for 10-20 seconds, until the batter is cooked, but not so much that it has time to get crisp. A little browning is okay, but not too much.
Remove the crepe to a plate. You can either use a spatula to lift it, or you can lift the pan entirely and flip it over to let the crepe fall onto the plate. Stack the crepes one by one on top of each other on the plate.
Decide whether you need to turn the heat up or down. If your crepe has little baby bubbles that pop up right away all over your crepe before you need to flip, your pan is too hot; turn the heat down a little.
Continue cooking the crepes until the batter is gone. Sometimes I like to bust out a second frying pan so I can get two crepes cooked at once.
Eat hot, and eat them right away! See below for storage options!
Strawberry Cream Cheese Crepes: Add a few spoonfuls of cream cheese filling down the center of a crepe. Top with strawberries, and roll up like a burrito. Or, spread a thin layer of cream cheese all over the crepe, add strawberries, and fold into quarters. Top with whipped cream, if you want.
Strawberry Nutella Crepes: Add a few spoonfuls of nutella down the center of a crepe. Top with strawberries, and roll up like a burrito. Or, spread a thin layer of nutella all over the crepe, add strawberries, and fold into quarters. Top with whipped cream, if you want.
Lemon Sugar Crepes: Sprinkle 1-2 tablespoons granulated sugar all over the top of a crepe. Squeeze a fresh lemon over the top of the sugar. Fold or roll and serve, top with lemon zest if you want extra lemon love.
Mixed Berry Cream Cheese Crepes: Add a few spoonfuls of cream cheese filling down the center of a crepe. Top with raspberries, blueberries, and blackberries, and roll up like a burrito. Or, spread a thin layer of cream cheese all over the crepe, add berries, and fold into quarters. Top with whipped cream, if you want.
Cinnamon Sugar Crepes: Brush a crepe with melted butter. Sprinkle with cinnamon sugar (about 2-3 teaspoons cinnamon combined with 1/3 cup sugar.) Roll or fold. Top with whipped cream.
How to store: I always stack the crepes on a large plate as I am cooking them. If you are not serving them right away, cover the plate well with plastic wrap and keep in the fridge for up to 3 days. I don't bother separating the crepes with wax or parchment paper.
How to store batter: You can make this batter ahead of time. Store the batter in a sealed container in the fridge for 2-3 days. Stir well before cooking. If after making the first crepe, you feel the batter is too thick, add milk to the batter 1 tablespoon at a time.
Notes
*You can make these crepes with a lower fat milk, but they will tear and rip a lot more. You need the fat in the milk to help bind the crepes together. Savory Crepes:To make these crepes for a savory dish, like my mama’s Chicken Crepes, reduce the sugar and omit the vanilla. Here are the ingredients:
