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Pie Crust

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These flaky, delicious all-butter pie crusts from Pika's Kitchen make homemade holiday baking a breeze. With a tender bite and "neutral" buttery flavor, these crusts are well suited to both sweet and savory baking--so whether you're in the mood for a cheesy meat pie, a quiche, a fruit pie, or custard pie, these shells are perfect. Ready to go in an aluminum pie dish, simply defrost overnight in the fridge, then partially or fully blind bake, or simply fill and bake depending on your recipe.

Not sure if you should blind bake? Usually your recipe will tell you, but blind baking is used for things like no-bake pies, or custard pies and quiches where the filling is precooked or cooks quicker than the crust would. It is sometimes used for fruit pies, like apple, where the filling can be pretty wet and make the crust soggy. So blind bake if you like a really crisp crust.

Need dry beans for blind baking? We have them here

Pika's Farm Table, Lake Katrine NY

Pika's Farm Table is an artisanal kitchen located in Lake Katrine, NY, along the Hudson River. Their meals are influenced by the textures and tastes that founders Pika and Luc Roels grew up with in Belgium. They also draw inspiration from their travels and stays in Italy and France. Pika and Luc want to honor their Belgian Grandmothers, who made a meal out of the freshest ingredients, by in turn making meals out the freshest possible ingredients for their customers. Over a decade ago, they started selling quiche at their local farmers' market. Pika's gradually expanded, offering appetizers, oven dishes, aromatic soups, dips and condiments, and truly authentic Liège Waffles (the best you will ever taste!). To this day, everything is handmade in our Catskills kitchen, with an emphasis on real and local ingredients. 

Keep frozen until ready to use. Defrost overnight in the fridge then blind bake or fill and bake according to your recipe.

Pastry Flour, Unsalted Butter, Water, Salt

Contains: Wheat, Milk

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