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I’ve been saying this for years, and I’ll continue to say it: Classic pound cake is the most underrated cake. This timeless dessert is one of the easiest cake recipes you can mix together, and the reward is much higher than the effort it requires. Each tender, dense slice delivers the most unbelievable rich, buttery flavor.
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Kelli Foster
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Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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Kristina Vänni
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To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.
Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.
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Emma Christensen
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