Pie Crust | The Flavor Apprentice (20/50/100ml)

The Flavor Apprentice is a US-based manufacturer of water-soluble food flavorings used in DIY mixing and culinary applications. Pie Crust focuses on the baked, slightly dry pastry character of a pie base rather than sweetness or filling notes. This highly concentrated flavor must be diluted before use. It is commonly used as a structural bakery component in dessert recipes to add realism, and can also be applied carefully in food applications. All TFA concentrates are PG-based and water-soluble. Note: We purchase in bulk and rebottle into smaller bottles (not original manufacturer packaging).

Tips & accessories

• Base liquids (PG/VG)
• Measuring tools (scale / syringes)
• Empty bottles
• Recipe ideas (external)

Contents

• 1 × The Flavor Apprentice Pie Crust flavor concentrate (20 ml / 50 ml / 100 ml)

Characteristics

• Type: Food flavoring (concentrate, water-soluble)
• Carrier: Propylene glycol (PG)
• Flavor profile: baked pastry, dry crust
• Use: DIY flavor mixing, desserts, bakery
• Role in recipes: bakery base or texture enhancer
• Packaging: rebottled from bulk (not original bottle)
• Origin: USA

Flavor notes

• Top: light baked grain
• Middle: dry pastry body
• Base: subtle toasted finish

Tips for this flavor

• Structural use: adds realism to pie and tart recipes
• Pairing: works well with fruit or custard flavors
• Not sweet: provides crust, not filling
• Low percentages: dry notes build quickly
• Steeping: bakery notes improve with time

Ingredients

Aroma compounds, propylene glycol (PG). Some flavors may contain trace amounts of ethanol or water.

Allergy & warnings

• Contains no oils.
• Not intended for direct use without dilution.
• Store tightly closed in a cool, dark place.
• Keep out of reach of children and pets.

Mixing guidelines (starting points)

• DIY single flavor: 2–4%
• As an accent: 0.5–1.5%
• Steeping: 7–14 days
• Food & beverage use: 0.03–0.15% – adjust carefully to taste

Frequently asked questions

Is Pie Crust by TFA sweet?
No, it focuses on a dry baked crust rather than sweetness.

Does it taste like dough or baked pastry?
It leans toward baked pastry rather than raw dough.

Is it mainly used as a base flavor?
Yes, it is typically used to support other dessert flavors.

Is it PG-based and does it require dilution?
Yes, it is PG-based and must always be diluted.

Is this supplied in original manufacturer bottles?
No, we rebottle from bulk.

More information about the manufacturer?
Visit The Flavor Apprentice – official website.