Pie Crusts

The perfect pie starts with a flaky, buttery crust. We're sharing our best piecrust recipes and tips for no-fail crust. Whether you're baking a single-crust breakfast quiche or a classic double-crust apple pie, we have tips and techniques for mastering perfect pastry.

Most Recent

How to Make an All-Butter Piecrust for the Best Holiday Pies
If you believe butter is best, or you ran out of shortening and need to know how to make piecrust without shortening, here's how to make a piecrust containing only flour, salt, butter, and water. The combination is almost magical in how it bakes up into light, flaky piecrusts.
All Butter Pie Crust
You can skip the shortening this holiday season, because, as the name suggests, Erin McDowell's All-Buttah pie crust recipe uses just butter, flour, salt, and water. You can adapt the recipe for almost filling, so keep it handy for all your pumpkin, apple, chocolate, and pecan pies!
Mini Candied-Lemon Vanilla Tarts
This recipe has just the right amount of sweetness accompanied by a bite of citrus. The candied lemon isn't necessary, but if you are big into lemon, you won't want to skip it.
Give Your Piecrust Edges a Professional Look
Your family will think your pumpkin pie came from a bakery with these fancy designs.
How to Make a Single-Crust Piecrust
Want to learn how to make flaky piecrust? You've come to the right place! We'll share our 11 steps for never-fail flaky piecrust so every pie that comes out of your oven is completely irresistible (and way better than any you can buy at the grocery store).
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More Pie Crusts

How to Make a Double-Crust Piecrust
The ideal fruit pie has a tender, flaky crust. Here we show you exactly how to make the perfect pastry -- it's easier than you think.
Deep-Dish Pastry Shell
A springform pan is the secret to this seriously deep crust. Stuff it with your favorite fruit filling.
Sara's Silky Pumpkin Pie
Rating: 4 stars 49

Sweetened condensed milk is what gives this pumpkin pie its silken texture. When mixing ingredients for the filling, mix just enough to combine thoroughly. If bubbles form, it is time to stop mixing.