r/u_KITCHNHEADS

The filling gets all the attention, but for me, a great cherry pie always starts with the crust. My goal is always the same: buttery, flaky layers that shatter with every bite, while staying sturdy enough to hold all those juicy cherries without turning soggy. Nothing is more satisfying than cutting into a pie and hearing that crisp crack before the filling starts bubbling onto the plate. What's your secret to the perfect pie crust? Are you team all-butter, or do you swear by another method? The full recipe is linked in the comments.

After testing more chocolate cakes than I can count, this one ended up being the winner. It has that perfect balance of rich chocolate flavor, an incredibly moist crumb, and a texture that stays soft for more than just the first day.