Pie dough is one of those things that a lot of people, even some really good bakers, find intimidating.  I’m not exactly sure why, but I’m amazed at the number of people who resort to purchasing the frozen kind.  It’s so easy to make your own, and requires only pantry staples so you can make it at a moment’s notice.  Now I know everyone seems to have their own thoughts on the “right” way to make pie dough.  Some people insist shortening is necessary for a truly flaky crust.  Some chill the ingredients at multiple stages throughout the process.  I have tried probably close to 10 different recipes and at least in my book, they all end up with a pretty similar result.  For me, that means shortening is not necessary (I hate it anyway) and all that meticulous chilling, well, I just don’t think it makes a significant difference.

You can use whatever recipe floats your boat – they are all variations on a basic theme, and there are just a few key techniques that help you achieve that buttery flaky crust we all love.  I have included my favorite recipe at the bottom of this post.  Another great thing is that you can make the dough so many different ways depending on what kind of equipment you have around.  You can simply use a mixing bowl with a pastry cutter or two knives, or you can use a food processor or stand mixer (my preferred method).  The principles are the same no matter what equipment you use so if you don’t have fancy kitchen equipment, do not be deterred!  Let’s make pie dough!

First, mix up all the dry ingredients in a mixing bowl.  Usually a combination of mostly flour, a little sugar, and some salt.

(Time out – who’s that super cute little helper in the mixing bowl?)

Now you’ll take your butter and cut it up into small pieces.  The butter does need to be very cold when you start working and if at any time during the process it starts to get soft or melt, chill it until it is firm again.

Toss the butter into the bowl with the dry ingredients…

…and mix until the mixture is coarse and sandy, and the largest butter pieces aren’t much bigger than peas.  (If you are doing this by hand, just cut in the butter with a pastry blender until you achieve a similar result.  If you are using a food processor, pulse the mixture together.)

Then you add a little bit of very cold water to the mixture and mix just until the dough clumps together.  (Some recipes call for part vodka – again, I don’t think it’s necessary.)

Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator until firm, at least 30 minutes.  It’s tough to see in the picture but hopefully you get a bit of marbling effect in the dough from the butter – that’s good.  Those areas of still concentrated butter will help with the flakiness.

Once chilled, lightly flour a work surface.

Roll out the dough with a rolling pin.  I lift up my dough sheet and rotate it every few rolls or so to prevent it from sticking to the work surface.

Check to be sure your dough is large enough to fit your pie plate.

To transfer the dough easily to your pie plate, wrap it loosely around your rolling pin…

…and then unroll it over the pie plate.


I take any excess edge pieces and use them to patch any tears or other edges that seem a little short.

Fill with your desired filling (cherries – mmmmmmmmm).

Repeat the process once more if you are using a top crust.  Lay the top crust over the filling, pinch the edges together in a fluted pattern, and cut slits to allow steam to escape.  Brush with egg wash – this is important!  You want a lovely golden pie crust, trust me.  Sometime soon I’ll do a post on a lattice top crust.  Very easy and pretty, my favorite type of top crust.


1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into small pieces
3 tbsp. very cold water


  • 01

    Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  Mix in the cold water on low speed just until the dough comes together.

  • 02

    Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.  (This dough can be frozen for up to 2 months.)  Remove from the refrigerator.  Roll out the dough on a lightly floured work surface.  Use as directed in your desired pie recipe.

  • 03

    *Double the recipe for a double crust pie.


  • Thanks for sharing! so coincidence, today I made a savoury pie too, ham & zucchini pie, quite good.

  • Macaire

    You have inspired me to try things I never would have dared to do. Pie crust is next!

  • I’m glad you posted this. People need to lose their fear of pie crust. I’m (clearly) of the shortening party, which makes pie crust even more accessible on a moment’s notice. Have extra pie crust? Here’s a trick my dad showed me: Roll out any extra pie crust very thin and put on a cookie sheet. Sprinkle with cinnamon and sugar and rub it around with your fingers until it is well distributed. Bake with the pie for about 10 minutes. It’s delicious and hard to resist. Great snack food, especially while your mouth is watering from smelling the pie that’s baking.

  • Aw – sweet little face in the mixer bowl – love. And we’re always thrilled when someone else does the legwork to come up with the best pie dough! Thanks for posting…!

  • HB

    Thanks for this! I’ve never made a homemade pie b/c I WAS intimidated. Thanks for the steps & pics. These are great!

  • Thanks for sharing, Annie! I just made my first pie crust a few weeks ago and it was so easy! I made enough that I could even freeze my own homemade crusts to use for my next pie. My edges weren’t very attractive but I discovered that You Tube is super helpful to show how to do lots of different tricks and patterns.

  • I, too, can’t bring myself to use shortening, so I use chilled butter, or occasionally I use lard.

    I use a “never-fail” recipe that includes an egg and some vinegar. The idea is that once you master it, you then start making it without the egg. Once you master that, you also omit the vinegar. But it turns out so lovely every time that I have never omitted either one. LOL!

  • I used to seriously fear the pastry crust. And even biscuits, for that matter. Cutting butter was just not my thing. But the same tips you have here saved me. We’ll put the butter in the freezer for 10 minutes or so before cutting it up, and then scoop it back into it’s wrapper or put it on a plate and back into the freezer until we’re ready. For a small batch of biscuits, the Scott Peacock technique works great: just crumble it with your fingers. But for pastry shells, I’m a dedicated food processor type these days. Cheers!

  • Renae

    Annie – On the picture with the dough hanging in the Kitchenaid, is that the plastic paddle with fins that is supposed to scrape the sides of the bowl. If so, how do you like it? Great tutorial on pie crusts . . . I’m going to try your recipe soon.

  • Annie

    Yep, I love it. Can’t live without it!

  • It’s so strange .. I think you are reading my mind this week! ;) I am making an apple pie and told my husband to pick up some pie crusts on his way home from work. Now I think I will just make it myself since I have all the ingredients!! THANK YOU!!! This dough looks wonderful!

  • karen

    Ohh, I love the vodka trick. Of course, that means that I have to keep the kids (and me) out of the dough! I use half butter and half non-hydrogenated shortening (Spectrum brand). 100% butter just doesn’t taste right to me.

  • Rosa

    You make it look so easy, I’m going to have to give pie crust a try again. Thanks!

  • Oh wow, I am so glad to see a recipe that makes it in a stand mixer (Finally!!)

    All the recipes I have ever found made it in a food processor which I do not own.

  • I’ve always been so nervous to make my own pie crust! I love to bake though. I’m vowing that next time I need a crust I’m going to make it myself! I like the idea of using the mixer.

  • Emily

    I’m so glad I came across this- I’m supposed to be making a banana cream pie for my mom’s birthday on friday and she requested a pastry crust. I have the time to make the crust the day of, but is it better if I make it say, today, and then let it sit in the refrigerator for the two days until I roll it out and bake it?

  • Thanks for the tips! This recipe looks lovely.

  • Great post! I used to be so scared of pie dough, but I totally agree! I’ve never noticed a great difference in the various pie dough recipes, so I just stick with butter because I don’t like to use shortening when I can help it. Glad to hear someone who’s made oodles more pies than me say the same thing. :)

  • Thanks for posting this. I could had used it this weekend as I tried a pie crust recipe and it came out terrible. It tasted fine but it wasn’t flaky at all. I will try this one next time. :)

  • You know, I’ve made pie crust by hand and with my food processor, but I never thought to try using my stand mixer! I’m definitely going to try this next time. Also, please tell me you’ll be posting the recipe for the cherry pie filling next? I bought a bag of cherries last night and they are a bit lacking in flavor, so I thought they might be better used in a recipe than eaten by themselves. I’ve also never had a freshly made cherry pie before and I’m intrigued!

  • Definitely going to make a pie sometime soon!
    Strawberry Rubarb here i come!

  • Thank you for the tips :)

  • Shanna

    Thank you for this post. I will be using some of these techniques. I usually mess up on pie crusts.

  • I agree, people really need to get over their fear of pie crusts. I’ve been taught by mom at a young age, so luckily, I’m not too worried!

  • I love pie! Annie I wanted to ask — for your pictures where both of your hands are in the camera making pie crust — how did you set up your camera? Is it on a tripod, or is there another person taking the photograph? So curious. Thanks!!

  • Wow, the cherries and butter look amazing! Thanks!!!

  • You made that look so easy. I fall into the category of people who are completely intimidated by homemade pie crust. I will give it another shot though, following your directions.

  • I need some tips on how to entertain my toddler while cooking/baking. Can you do a blog entry on this someday? You must be doing a better job than me!

  • I confess I am a pie dough scaredy-cat. Even my grown son who bakes profusely (including pie crust) admonishes me about this fact. I vow to cloister myself in the kitchen one day (without telling anyone what I’m up to- just in case I royally fail) and make a pie crust using your instructions. Cherry pie I’m sure- since yours looks so lovely. Thank you for sharing such wonderful photographs and instructions. :)

  • My poor husband has been begging for a cherry pie for weeks now and I kept putting him off because I was terrified of making the crust. Well, we both put this thing together in no time earlier and it just looks wonderful! The dough was super easy and just the right amount. This is my new standard, especially because I want to try a Chess pie next. Now if only I can figure out how to do a “fluted” border . . . :-)

  • I definitely have a pie-crust phobia! This one looks like it’s great to try though – thanks for the step by step instructions! I have a whole bowl full of cherries in the fridge that are just aching to be baked into something!

  • Cindy

    I have always begrudgingly made pie crust with shortening only because whenever I used a recipe with butter I had trouble rolling it out. Following your recipe and directions my pie came out perfectly. I made a blueberry pie with cutout stars for a 4th of July party I was invited to and it was a hit!! I will be using the crust recipe from now on.

  • Renea

    I love that you got that picture of Andrew in the mixing bowl! Adorable.

  • Thanks for posting these tips. I tried the WS recipe and did it in the food processor b/c I don’t have a paddle attachment for my mixer. It turned out wonderfully and definitely my most successful pie crust yet!

  • Adam

    I use the Kitchen Aid as well. I love it much more than the food processor (sorry Martha Stewart). I feel like I have more control over the process with the Kitchen Aid.

    In addition, I substitute part of the white sugar for brown sugar. I like the flavor with fruit pies. I am making this pie right now. Unfortunately, I have to go to the market for the plums.

    I love your blog.

  • an old foodie

    This is very similar to a recipe (using shortening) that I found when I was about 8 years old. I have looked for that cookbook for years and cannot find it. It was Fannie Farmer for Children Cookbook. I still have the recipe in my childish hand.

  • an old foodie

    PS I forgot to ask for notification of follow up comments.

  • Kristin

    Thank you for this helpful tutorial. I was previously included in the “people who are intimidated by homemade pie crust” category. I made this recipe yesterday to accompany a sweet cherry pie filling and it went swimmingly!

  • Kristin

    Hi Annie:

    Do you know how long the pie dough will keep in the refrigerator? I would like to make the dough tonight for a pie that I will assemble and bake on Saturday morning. I suppose I could freeze the dough tonight and take it out on Friday to thaw in the fridge. If you have any suggestions on this I would really appreciate it.



  • Annie

    It will be fine. To figure it out yourself, think of the ingredients (basically just butter and flour) and know that they will be fine refrigerated for a few days.

  • Kristin

    Great – thank you! Makes perfect sense and that tip will definitely help me figure it out next time.

  • Kara

    Hi Annie,
    I’m ready to tackle this pie recipe. Do you know if I make extra if I can roll and freeze like Pillsbury?
    Thank you for all of your recipes. Because of your blog, I’m getting a really great reputation in the kitchen! :)

  • Annie

    You can definitely freeze it. I’ve never used a store-bought crust so I’m not familiar with the Pillsbury kind, but when I freeze it I just leave it as a disc. Then you can thaw and roll it out when needed.

  • Susan Smith

    I’ve never been much of a pie crust fan, but this pie crust is delicious (and easy to make)!

  • Dena

    I just made this pie crust. It was delicious! It tasted like those danish butter cookies I use to eat when I was a kid. I have made a few pie crusts (by few I mean 3) & this is the easiest & best tasting one by far. I will never buy premade pie crust again. I am very excited I stumbled upon your blog. Love the recipes you have. Pictures are very nice.

  • Robin

    One of my favorite pie crust tricks is to roll out the dough between two pieces of waxed paper. You can then remove the top piece, place the pie pan upside down on the dough, flip the whole thing over and then remove the other piece of waxed paper. This keeps the crust from sticking to the rolling pin and from breaking when you try to place it in the pan. It makes clean up a breeze too!

  • Annie

    Yes, I’ve heard of that trick. Some people love it but I prefer to avoid wasting paper whenever possible.

  • I’m really looking to buy a pastry mat, and I’ve noticed the pampered chef brand, the De Buyer brand and the Bonjour brand on your blog – do you have a preference? Just want to make sure I’m purchasing a good one!

  • Annie

    I’ve only owned two types, the Pampered Chef and DeBuyer. Both have been great and the only reason I got the DeBuyer was because I accidentally sliced through my PC one – oops! I don’t think brand matters but the features I look for are large size, non-skid bottom, and both straight and round measuring guides. I hope that helps!

  • katie s

    I made this crust for your star spangled Apple pie, and it was beyond fabulous! Thanks so much for your tips!

  • Kim

    Gee – now I’m inspired to make my own crust! How could I not be? Cheers!

  • Dalia

    Annie, Can I use this pie dough to make a lemon tart? Or do I have to refer to one of your tart crusts for the shell? Also to make a tart with this dough (if u say it is ok to do so, do I need to cover with foil and fill with beans and prebake or is this dough ok to bake once i will with the lemon curd?

  • Annie

    You could, but I highly recommend the tart dough that is in my fresh fruit tart recipe. It’s my go to.

  • marcia

    I have been making my own pie crust since my Mom showed me ,when I was a teen! Lately I am getting so annoyed, cause the dough keeps ripping on me! I end up patching the whole crust! Was never told to put in the fridge for 30 min, maybe that is my problem? It didn’t always rip? I am the oldest of 8 and I am the only one that makes her own crust! I also use crisco have never tried butter! thx very much

  • Annie

    Yes, one of the main rules in pie dough making is keeping it well chilled. I would guess that’s where your issue lies. I highly recommend butter. Much tastier (and less scary ingredients) than shortening.

  • Vanessa Audia

    Hi Annie, I am making an apple pie for Christmas and wanted to use your pie crust recipe! I noticed that you have say to double the recipe for double pie crust. I’m just getting into baking so I am not familar with these terms. Is an apple pie a double pie crust? Just want to prepare for what I need to buy! Thanks a bunch.

  • Annie

    If you want crust over the top of the pie, that is a double crust pie.

  • Ellen

    Where did you get yours? I think we have the same mixer (KSM150), based on appearance anyway, and I hear that getting the paddle for your model number is crucial. Kitchenaid, so far, doesn’t seem to carry it for the KSM150.

  • Annie

    It’s from Sur La Table but they are sold in many places. I didn’t reference a model number but just made sure the label said it was compatible with my mixer (a 5 qt. Artisan).

  • Heidi

    Thank you, thank you, thank you! I’ve made almost 10 pies in the past two months using this recipe and every single time people have commented on how good the crust was. The best compliment was “You must have made this crust because I’ve never bought one that was this good!” My fear of pie dough is completely gone =)

  • Anonymous

    I am thrilled to hear this! Good for you :)

  • Browncathouse

    I have read some blogs on rolling out cold pie crust that say let it sit for ten minutes prior to rolling after taking it out of the fridge. I noticed that your instructions don’t say this. Is this an unnecessary step?

  • Anonymous

    To me I guess it goes without saying that if you take it out and it’s too firm to roll, you wait a minute or two and try again. I don’t have a set amount of time before I start, and probably wouldn’t wait a full 10 minutes because to me that is a bit long (the dough would be too soft).

  • Thank you Annie ! You are the best ! I was going to use a recipe for pie dough which made use of vegetable shortening. Since I didnt have any on hand I decided to substitute it with butter. But this post has made me free of my apprehensions about making the substitution. So far my pie dough looks just like yours. Planning to make a lemon meringue pie tomorrow . Wish me luck ! :)

  • mary jane

    I think I followed this recipe carefully. I used my stand mixer. My crust turned out rather tough. I wonder if I mixed flour/butter too long. It was of a fairly fine consistency before I added water. When I added the water, it came together immediately. It rolled out well, looked wonderful, but the texture was less than perfect. Approximately how long should it take to mix flour/butter to get to the desired consistency? A time guide would be helpful to me.

  • annieseats

    A time guide is not provided because it is appearance and texture, not time, that you should follow. I’m not sure how else to explain it than the step-by-step photos here, but you are correct that overmixing will create a dense or tough crust.

  • Cindy

    I am trying your recipe now. I had to snitch some of the dough from my ball before refrigerating – it is delicious!!! Hopefully it’s not too sweet for my chicken pot pie.

  • Ashley @ Wishes and Dishes

    Hey, Annie – I want to try your recipe! Do you use the paddle attachment on your mixer?

  • annieseats


  • Ashley Presciutti


  • Lehar

    Could this be done in a food processsor?

  • annieseats

    I address this in the post.

  • Lehar

    i’m so sorry. i must have missed that.

  • Lauren Ochoa

    This pie crust is awesome! I am so happy I found it! Before I found this recipe I rarely made pies because everyone in the culinary and food blogging world seemed to think it was impossible to get good results unless you used shortening. Well, pie made with pure hydrogenated oil (considering what we know about it’s effect on people’s health) didn’t seem like such a wise choice to feed my family for dessert. Finding an all butter crust recipe that is easy to make and doesn’t require any crazy “trick” ingredients has restored my faith in pie making! I just made peach pie from your blog and it looks positively scrumptious. I can’t wait to eat it and I know my kids and husband are going to love it.

  • annieseats

    So glad you had pie crust success with this all-butter recipe. I agree, you don’t need shortening. Congrats!

  • Lyndsay

    Annie, my family has been on a quiche kick lately and I figured it was about time I made my own crust. Your blog was the first and only place I went to figure out how to do it! I can always count on you for the best recipes and tutorials. I love that you share bits about your life or a story about the recipe/process. Thanks for making me an even better cook and a fearless baker! :)

  • Annelle

    I will defintely use this recipe again. I had some reservations about using my mixer to make pie dough and I may have overmixed a bit because this crust turned out a little tougher than my usual crust. However, it stood up wonderfully to my lemon meringue pie which is prone to weeping despite all my efforts to prevent it! Grrrrr. The crust is sturdy but flaky and was not reduced to a sloppy mess even into the second day.

    Annie, although I am not new to the kitchen, I am fairly new to food blogs – I found you when searching for a pita recipe – and find yours to be superb for the beginner and the experienced alike! How fortunate we are to be able to benefit from your testing, tweaking and perfecting recipes. My fearlessness in the kitchen would seem to match yours but I had yet to tackle bagels or croissants because I had not found a recipe from a source I could feel confident in. Well I can scratch bagels off my to-do list thanks to you! My husband is in awe and has fallen in love with me all over again! ;)

    I will adopt some of your recipes as my go-tos and if you ever post a “Lemon-Meringue-Pie-That-Does-Not-Weep” recipe, I will unabashedly adopt that one too!

  • Tracy

    Fantastic crust recipe! I have made many pie crusts and some have turned out greater, while others not so great. This recipe was simple, straightforward, tender, and delicious. Using the mixer makes this recipe a snap. Wonderful Annie!

  • rm

    Hi Annie,
    You have converted me from a CRISCO pie crust girl. My usual pie crust recipe (one my mom always had used) has been giving my problems (humidity of South Florida?) for a few years now. I did a head-to-head comparison when making a bunch of mini-pot pies and this recipe definitely gave a better dough to work with (no cracks in the dough) and was flaky. I’ve made two more pies and (one last night, but haven’t cut into it yet) and again, very easy to work with and roll out. Next up… Puff Pastry!

  • annieseats

    So glad to hear it! Have fun with the puff pastry :)

  • punifa

    Hiya Annie! I just made this crust today and it’s by far the easiest and tastiest I’ve ever made. I replaced 1/2 cup of the all purpose flour with whole wheat and used earth balance instead of butter (i eat dairy free) and even with those changes it was still amazingly tender and flaky! So nice to work with, too. I didn’t have much tearing at all and the few places that did tear were a cinch to patch up. This stood up very well to a pumpkin pie :D

  • annieseats

    Aw yay! I’m so happy to hear it turned out well for you. Enjoy your pumpkin pie :)

  • Kristin

    Hi Annie: I’ve made your pie dough countless times, but have never frozen it in advance. I would like to freeze some dough this week and thaw it out to bake pies fresh on Thanksgiving morning. About how long does the dough take to thaw in the fridge – will putting it in the fridge from the freezer about 24 hours in advance do the trick? Thank you for your help.

  • annieseats

    I would say about two days to thaw in the fridge, although if you do the fridge for one day and then let it sit on the counter for a while, that would do the trick too. Hope that helps!

  • Kristin

    That does help – thank you! Looking forward to making your cranberry blueberry pie (for about the 6th or 7th time!) and to trying your apple pie for the first time. Thanks again.

  • disqus_PR3ry5Z2RW

    can you use this crust for pumpkin pie?

  • annieseats

    Yes, you can use it for any pie you like :)

  • Natalie

    I make a lot of pies-always fresh. I am going to be working in a restaurant and will need to freeze/refrigerate pies for about 3-4 days. If I make this dough ahead of time, can I just leave it in the fridge as a dough ball or should I roll it out flat and store it in the fridge?

  • annieseats

    You can store it as the ball of dough until ready to use. Enjoy!

  • Joellyn

    Hi Annie! I used your coconut cream pie recipe and used this tutorial for the crust since I’ve never made my own pie dough before.

    In regards to the pie dough, it was a bit hard, and was difficult to cut through after it was set (ie. it was not flaky). I”m not sure if I didn’t chill the dough enough…if you have any tips on making a dough flakier, that would be much appreciated!

  • annieseats

    In general the idea for flakier dough is working the dough as little as possible so that there are still small chunks of butter throughout – those are what create the flakes. I’m guessing that was the issue, so just keep practicing and be mindful of not overworking the dough. Good luck!

  • samia

    how much time is needed to bake it??

  • annieseats

    That will be determined by whatever pie recipe you use it with.

  • Autumn

    I am making this crust for the Strawberry pie you have previously posted and it does not indicate how long/what temp the “pre-bake crust” should be baked at. Help?

  • annieseats

    It’s included in the strawberry pie recipe.

  • Autumn

    okay. thank you!

  • leonard

    Dear Annie’s Eats,
    I recently purchased a kitchenaid stand mixer, one I got it home and cleaned it, I made a basic pie crust in it, and ran into a few problems with the process of making it. The problems were the dough came out tough, and dried up too quickly.
    I came across your page and your tips helped me make the crust correctly.
    Thank you.

  • Barbs

    Dopey question from me but… do I sift the flour first? Thanks for this awesome step by step!

  • annieseats

    No need to sift for this recipe (at least I never do, and it has never been an issue.) Enjoy!

  • The_Organon

    In college you end of finding odd combinations of things in the cupboard. I found apple pie filling and bean paste. Not a combination you want to have. So decided I would try to use the pie filling. I found this recipe for pie dough, and tried it. It worked excellently and was easy as well. Thank you for the info!

  • Mario

    I want to piggy back about pre-baking the crust. If the receipt (apple, strawberry, or whatever pie) doesn’t specify to Pre-bake the crust we don’t have to right?

  • annieseats

    Yeah, if the recipe doesn’t specify, then it should mean just the unbaked pie crust. That is usually the case for double crust pies, since they need to be raw to be pinched together at the edges.

  • Mario

    Thank you…

  • Gina Cross

    My crust came out AWESOME!!! Thanks Annie – your guide is so clear and easy to follow…you’re my Pie Sister for life LOL

  • annieseats

    Woohoo! I’m so glad to hear it :)

  • Therese

    All I can say is Thank You from the bottom of my heart. For 52 years I have been trying to make just an edible pie crust. I ran a crossed this recipe last night while searching for things to make with my new Kitchenaid Mixer. Since then I have made two apple tarts, and two pear tarts with it. It is with out a doubt the best crust I have ever eaten. Can’t wait to hear how the neighbors liked one of the pear tarts I took them. You made my New Year, Thanks again for sharing! I will be looking for more recipes from you! : )

  • annieseats

    Aww, I absolutely love this! This makes me so happy :)

  • K Nguyen

    I don’t have a stand mixer but a hand mixer, will that do? Thanks

  • annieseats

    Please read the post, it discusses other options besides the stand mixer. Thanks.

  • annieseats

    Woohoo! Way to go!

  • annieseats

    Agreed! I tried it that way recently and it was great. So glad you enjoy it!