Recipezaar: Pies & Tarts,Crusts/Pastry Dough recipes

Cinnamon Pecan Pie Shell

Fri, 27 Mar 2009 01:13:20 -0400

This is a simple pie shell recipe that is a great alternative for those on a no grain diet. You can make this for any kind of pie. I made it with pumpkin pie and it was great. You can also use, almonds or walnuts if you prefer. -- posted by RawwGurl

Cherry Rhubarb Dessert

Sun, 29 Mar 2009 20:35:01 -0400

With the coming of spring and Rhubarb season upon us make this one of your new recipes this year. The rhubarb with the cherry pie filling makes for a dessert that will soon become a favorite. We love this dessert and I have handed out the recipe more times than I can count. -- posted by Dotty2

Lime Chiffon Pie

Tue, 31 Mar 2009 10:33:52 -0400

For safekeeping! Looks really tasty... if you make this, please review/post a picture. :) From crisco.com -- posted by Ashbow

Chocolate Pie Dough

Sun, 05 Apr 2009 22:12:01 -0400

I found this recipe somewhere ... sometime ... I was looking for a receipt in my wallet and found it hastily scrawled on the back of yet another receipt :) I'm sure I had it in mind for a specific pie, but darned if I can remember which one. -- posted by Sweet Jezebel

Dairy Free Graham Cracker Pie Crust

Mon, 06 Apr 2009 21:52:42 -0400

This recipe uses soy margarine, instead of butter, and eliminates the sugar normally found in a graham cracker crumb pie crust recipe. I got this recipe from Kermits Key West Key Lime Shoppe -- posted by Gina Vinson

Gypsy Tart

Sun, 12 Apr 2009 00:50:27 -0400

Time to make pastry plus 30 mins chilling 10 mins cooking time -- posted by claracluck

Matzahbrai / Matzohbrai / Matzia

Sun, 12 Apr 2009 02:10:25 -0400

My grandpa's recipe for a matza and eggs pie. -- posted by Jungle Cookbook

Mom's Oil Crust

Sun, 12 Apr 2009 02:45:26 -0400

My Mom made this growing up with both sweet and savory pies. I still make this crust today because I don't have to roll anything out or try to make the butter pea-sized. She uses whole-wheat flour or sometimes half white and half wheat while I generally will use whole-wheat flour when making crust for pot pie and white flour when making pie crust. I have tried doubling this recipe when making a 2-crust pie, but I find it works better to make the first crust right in the pie plate and the second pie crust in a bowl. The second pie crust does get rolled out, but this dough is not as picky as crusts made with butter or shortening. Try it when you're in a pinch for a pie crust. You'll be surprised with the ease and simplicity of the recipe. Serving size is approximate. -- posted by AmyZoe

Peanut Butter Graham Cracker Pie Crust

Sun, 12 Apr 2009 19:21:26 -0400

This crust is delicious with peanut butter pie, chocolate pie and banana cream pie. -- posted by 55tbird

Old Fashioned Peach Cobbler

Tue, 14 Apr 2009 12:04:53 -0400

It takes a little more time but it so good. Yummy!! -- posted by YungB

Perfect Pie Crust

Tue, 14 Apr 2009 12:16:02 -0400

This recipe is from Ladies Home Journal, September 2008. Although the magazine instructions use a food processor, I did it by hand just as easily and have included my directions as well as the original instructions. It is the best pie crust I have tried. It has worked for me everytime and has become by staple pie crust. No more frozen or store bought pie crust for me. Although the recipe calls for butter, I have made it with margarine with the same success. -- posted by Chef #326866

Chocolate Brownie Crust (Raw)

Fri, 17 Apr 2009 01:00:49 -0400

For all the raw foodies. This crust is for the Charlotte. From: http://thesunnyrawkitchen.blogspot.com/2008/11/recipe-of-week-chocolate-n-cream.html -- posted by ThatSouthernBelle

Classic Pumpkin Pie

Mon, 20 Apr 2009 13:30:06 -0400

i have tried this recipe and it is great. it makes two pies. -- posted by taillights@insightbb.com

Peanut Butter Fudge Pie 1978

Sat, 25 Apr 2009 15:31:49 -0400

If you like chocolate fudge pie, and like peanut butter, you will like this fudgey pie. Almost like a pecan pie filling. -- posted by andypandy

Pat in Pan Margarine Crust - (Adapted from Joy of Cooking)

Sun, 26 Apr 2009 22:01:03 -0400

This is a quick pie crust for a pie with a cooked crust. This is adapted from Joy of Cooking -- posted by Debbie Boere Vrou

Buttermilk Pie Crust Dough

Fri, 01 May 2009 03:08:23 -0400

I have been making this pie crust since the recipe came out in Bon Appetit in l99l. This recipe makes up enough for 2 crust pie and is definately very forgiving in the handling of it!!! -- posted by Abby Girl

Perfect , Never Fail Pastry Dough

Fri, 01 May 2009 03:10:43 -0400

I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!! -- posted by Abby Girl

Deluxe Butter Pie Pastry Dough

Sun, 10 May 2009 19:37:26 -0400

As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:) -- posted by Bay Laurel

Fresh Fig Tartlets With Mascarpone & Chocolate Black Pepper

Sun, 17 May 2009 15:34:13 -0400

From Figs, Bay & Wine.blogspot.com According to the blogger, "The chocolate and black pepper crust here is based on Julia Childs Chocolate Dough in Dorie Greenspans Baking with Julia." -- posted by ThatSouthernBelle

Nutty Sour Cream Apple Pie

Mon, 18 May 2009 15:26:09 -0400

this pie looks delicious. -- posted by taillights@insightbb.com

Banana Napoleons

Wed, 20 May 2009 02:20:40 -0400

Recipe source Chef John State of the Flying Fish Cafe. Posted for ZWT5. -- posted by TxGriffLover

Chocolate Tart Crust

Tue, 26 May 2009 01:59:20 -0400

This is Emeril Lagasse's recipe. -- posted by Chef #813491

Chocolate P-Nut Butter Pie - Shenanigan's Restaurant, Tacoma, Wa

Tue, 26 May 2009 10:32:05 -0400

Incredibly thick, sweet and rich pie with an exotic blend of spices that combine to create a sensational flavor. Unforgettable! Slice extraordinarily thin - many people find it difficult to finish even one tiny slice! -- posted by Chef #297805

One Crust Pie Pastry

Wed, 27 May 2009 22:28:07 -0400

Oh my oh my. Everytime I make a crust I decide it is better than the last. So as of right now, this is my favorite. I got it out of a Betty Crocker cookbook. It calls for shortning but I used butter flavor Crisco. I don't know how big of a difference that makes but thats how I am going to post this recipe. This is very light,crispy, and buttery so it melts in your mouth. Watch out, you will want to eat it all.YUM! -- posted by Bay Laurel

Boiling Water Pie Dough-Very Easy!!

Thu, 28 May 2009 23:25:32 -0400

This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie -- posted by beckerd

Strawberry-Rhubarb Deep-Dish Pie

Sat, 06 Jun 2009 01:55:32 -0400

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic! -- posted by SpchTeachCooks

Savoy Raspberry Tart (Tarte De Savoie Aux Framboises)

Tue, 09 Jun 2009 02:13:58 -0400

Scrumptious raspberries top a layer of vanilla pastry cream for a pretty tart that is reminiscent of a classic dessert from Savoy, France. -- posted by swissms

Pat-In-Pan Crust

Thu, 11 Jun 2009 01:56:13 -0400

Pie crust recipe from Joy Powell -- posted by txyarngirl

Easy Shortbread Tart Crust (No Roll)

Sun, 14 Jun 2009 21:40:50 -0400

Looked and looked on Zaar for just the shortbread crust and found many delicious crusts, but just not the one I was looking for. Perhaps I didn't key in the right search, but I found this recipe on the web and it's just what I was looking for...simple. -- posted by SweetSueAl

Whole-Grain Pie Crust

Sat, 20 Jun 2009 02:33:14 -0400

Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular piecrust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews. -- posted by S Smith

Sharp Cheese Pastry ( for Apple Pie)

Sun, 28 Jun 2009 13:12:21 -0400

This is a recipe I found in an old cookbook. You must make your next apple pie and use this crust! Oh, sooo good! Note: Chill time is NOT included in prep time. This makes your bottom and top crust. -- posted by Debaylady

Vegan Chocolate and Maple Baklava

Thu, 02 Jul 2009 02:16:27 -0400

When my family found this recipe in Pillsbury's "Best Desserts", we couldn't resist giving it a try - and of course, being a health nut, I couldn't resist the challenge of tweaking it into a lighter dish without compromising its flavor. As long as you like chocolate, there's no going wrong with this one! -- posted by Alexander Mar

Heavenly Fried Pies

Wed, 08 Jul 2009 02:07:48 -0400

Warm delicious flakey fried pie crust and your choice of filling -- posted by Chef #1317704

Elitetwig's Strawberry Cream Puffs

Thu, 09 Jul 2009 13:18:45 -0400

Light and yummy, especially with your own homegrown strawberries. The pastries will keep upto one day in an airtight container but once filled they'll need to be served within 2-3 hours. -- posted by EliteTwig

Cream Pie Filling

Sun, 12 Jul 2009 09:37:50 -0400

I am a pie maker. My grandmother was a professional pie maker. She taught all of us. This is an old family recipe we made in a double boiler--- but I now make this filling in the microwave. My friend, Nan, gave me that tip about 25 years ago. It is no fail--- no lumps!! -- posted by Carol's Mistletoe Kitchen

Easy Sticky Buns

Thu, 16 Jul 2009 17:36:29 -0400

Nothing could be easier than this. Puff pastry is the answer. Make ahead and freeze for a Sunday morning or enjoy in 30 minutes! Adapted from Ina Garten's recipe, kept here for safe keeping. -- posted by Citruholic

Perfect Pie Crust

Thu, 16 Jul 2009 17:39:06 -0400

I always used to use store bought pie crusts but this one is so easy to make and is pretty fool proof. Thanks to my mother-in-law I am now able to make a great flaky crust! -- posted by LarkinSauce

Please Try My Sweet Potato Pie

Fri, 31 Jul 2009 14:01:24 -0400

Calling all pie lovers and seasoned bakers. I would love your opinions on this sweet potato pie recipe. It was my first attempt and I thought it came out really good, but I would greatly appreciate objective and honest comments and reviews. The "Basic Flaky Pie Crust" recipe came from another website and I didn't change a thing (in my opinion, the crust was perfect!) For the filling, I read several recipes, tweaked them each a tad and settled on a combination that I thought might work. So, please try my sweet potato pie....and let me know what you think. I value your opinions. -- posted by CookETC

Spiced Pecan Pie Crust

Tue, 04 Aug 2009 01:53:43 -0400

From the Cuisinart website. It sounds like it would be amazing for a cheesecake crust or a pumpkin pie! The original recipes says you need a spice grinder to grind one whole cinnamon stick and one whole nutmeg with the pecans. I am altering it and substituting 1 tsp of cinnamon and 1/2 tsp of nutmeg. So you may want to base it a little on taste. Chop the pecans in a mini-food chopper if you have one! -- posted by SarahBeth131

Flaky Pastry Dough

Mon, 17 Aug 2009 02:24:26 -0400

This dough is meant to be cut into shapes and combined with a pie filling. Adapted from "Everyday with Rachael Ray." -- posted by Ice Cool Kitty

Lemon Cornmeal Dough

Mon, 17 Aug 2009 03:03:11 -0400

This is meant to be served with pie filling. Adapted from "Everyday with Racheal Ray," August 2009. -- posted by Ice Cool Kitty

Bint Assahn (Yemeni Pastry With Honey)

Thu, 20 Aug 2009 01:58:13 -0400

Yemeni Dessert. -- posted by Jamilah's Kitchen

Mini Chocolate Strawberry Fluffs

Mon, 24 Aug 2009 02:30:56 -0400

We invented this recipe one day while hanging out in the kitchen and playing with cool whip. This fun, easy, and delicious recipe is great for sweet hours'duvres or dessert! -- posted by Alice and Grace Vanellbish

Strawberry Heart Pillows

Mon, 31 Aug 2009 16:51:29 -0400

What a delicate and delicious dessert!! It's so good to have after a wonderful summer dinner - -- posted by Chef mariajane

Basic Short Crust Pastry Dough

Tue, 01 Sep 2009 13:24:36 -0400

This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling. -- posted by bakedapple42

Gluten Free Sensational Snickerdoodle Pie Crust

Fri, 11 Sep 2009 11:43:19 -0400

Who would've thought these yummy, soft-baked cookies would make such a delightful crust. Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. -- posted by Enjoy Life Foods

Cream Puff Dough

Mon, 14 Sep 2009 10:46:29 -0400

This dough is used to make cream Puffs, Eclairs, Paris-Brest and Gateau St-Honore and can be filled with "Recipe #363296" And you can dip them in Pol Martins Caramel Coated Cream Puffs, recipe will follow. Don't let the number of step scare you, it really is easy. Hope you enjoy :) This will make a beautiful presentation over the Holiday Season -- posted by daisygrl64

3 - Step Pastry

Tue, 15 Sep 2009 17:10:42 -0400

Found this recipe in a Kraft's What's Cooking Magazine that comes to my mail box four times a year. Haven't had much luck with pastry and thought maybe, just maybe, this might be as easy as it claims to be. And the result was it is! Also able to substitute the cream cheese with a flavoured one if making a savory tart. ie. Herb and Garlic, Light Sundried Tomato or Light Garden Vegetable Cream Cheese. Cooking time is chilling time. -- posted by bjd

Pie Crust for Five

Wed, 16 Sep 2009 13:58:46 -0400

I came across this recipe when I was in High school homech class 32 years ago. I have used this faithfully since I usually make more than one pie at a time. I also get alot of great comments on this crust. Whatever I don't use I place in the pie plate and freeze for a handy pie making day. -- posted by Mama T's Kitchen

French Silk Pie

Mon, 28 Sep 2009 15:27:55 -0400

This is a must have at all of our family gatherings. There is never a crumb left! -- posted by Chef #180317

Easy Nutella Puff Pastry

Mon, 05 Oct 2009 16:16:43 -0400

I Desperately Wanted a Ferrero Rocher, But the nuts hurt my teeth. So I was thinking, what is the closest I can get to a Ferrero Rocher Without hurting my teeth from chewing the nuts?? You can Mix the Nutella with almost anything. Things we've tried so far were creamy Peanut Butter, Cashew Butter, and Crunchy Peanut Butter. Make sure you have a cupcake or muffin pan, Pizza cutter or sharp knife and Melt the butter! -- posted by Bonitadreama

Cattiecann's Pie Crust

Mon, 05 Oct 2009 16:49:00 -0400

I was looking for a good pie crust recipe so a cousin of mine gave me her mother's recipe. I tweaked it a liitle and it hasn't failed me yet. -- posted by CattieCann

Strudel = Old Fashion

Wed, 07 Oct 2009 12:17:01 -0400

This recipe makes the best flaky crust! You could use any type filling you like instead of the apricot jam, sweetened apple slices could be substituted. Remember, the crust needs to be mixed the day before. For ease of preparation you could combine the first 4 ingredients in the work bowl of a food processor - pulse until well combined. This is such a beautiful and delicious dessert! -- posted by Jb Tyler, TX

Pastry for Dummies!!!! :)

Thu, 08 Oct 2009 11:02:02 -0400

I was never very good at making anything that involved pastry until a friend gave me this recipe. It is so simple - even dummies like me make successful pastry now! Don't worry about the melting butter and sugar part - it really does work! -- posted by Ozchefeastcoast

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Homemade Oven Strudels! (Toaster Strudels)

Mon, 12 Oct 2009 17:50:08 -0400

Homemade pillsbury toaster strudels that are better priced and you pick your own fillings. Taste good enough without the icing which makes it healthier, and its not fried. Can be made and refrigerated, then taken out to bake for later. -- posted by Sary

Cherry Orchard Pie

Tue, 13 Oct 2009 14:43:02 -0400

Grated orange peel spices this eye catching lattice top cherry pie. Great for picnic's, family occasions or even potlucks. Land-o-Lakes Cookbook. -- posted by daisygrl64

Pumpkin Pie

Tue, 13 Oct 2009 15:47:57 -0400

This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if youre having people over, wouldnt you prefer to have your house smelling heavenly? And if youre going somewhere, wouldnt you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If youre really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with veins made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie it isnt. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you dont need to use quite as much. -- posted by Gardening Girl

Sabeyeh B'lebeh (Phyllo Triangles With Sweet Ricotta Filling)

Tue, 13 Oct 2009 18:34:52 -0400

These are not difficult, but they are time-consuming; you have to methodically hand-fold each triangle out of a strip of phyllo dough. But once they are done, you can freeze and enjoy them at a later date. Because the rose water syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator. Rose water is available at Middle Eastern markets. Serves 15 to 20 (about 81 phyllo triangles) -- posted by Chef Baby Hippo

Danish Apple Squares

Wed, 21 Oct 2009 13:36:15 -0400

A Beautiful apple danish that the family will enjoy, so delicious!! -- posted by Chef mariajane

Tart and Tangy Cranberry Bars

Thu, 29 Oct 2009 10:27:56 -0400

These tart and tangy Cranberry Bars are one of my favorite treats. I've been craving cranberries lately and this gluten free dessert more than hits the spot when it comes to mouth puckering goodness. http://www.elanaspantry.com/tart-and-tangy-cranberry-bars/ -- posted by Elana's Pantry

All Butter Crust With Blueberries

Thu, 29 Oct 2009 11:58:29 -0400

An apple pie with a blueberry crust twist it takes a couple of tries to get t it tastes the right color but it tastes great and its a lot of fun for those who love to cook and love a challenge. -- posted by Stefano Nata

Low-Fat Savory Carrot Tart

Sun, 08 Nov 2009 20:15:20 -0500

This recipe is low-fat and very different than anything that I have seen on Zaar. I found this recipe while searching for healthy foods because I'm trying to lose weight. This recipe can be found at the Care2 website @ http://www.care2.com/greenliving/low-fat-savory-carrot-tart.html This recipe was originally from Eating Well. I have no idea the amount of servings, just guessing on that one. -- posted by SassiFras

Grandma Lyna's Best Pie Crust

Tue, 10 Nov 2009 15:55:46 -0500

Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! -- posted by The_Swedish_Chef

Mom's Easy Apple Dumplings

Wed, 11 Nov 2009 15:51:35 -0500

my mom's apple dumplings are famous in my family and they are really easy to make. my mom makes her own pie crust but i do better with frozen. feel free to use your own crust recipe though! -- posted by moonbaby1619

Sweet Potato or Pumpkin Pie

Mon, 16 Nov 2009 09:51:41 -0500

I personally think that sweet potato makes a far superior pie to waterlogged pumpkin in this American classic dessert. Use a store bought pastry case or pie shell and this autumn/winter pudding is a synch. Serve with plenty of whipped cream. mmmm! -- posted by robd16

Lemon Berry Tartlets

Mon, 16 Nov 2009 12:19:19 -0500

Clipped this "No Bake" recipe from the Sunday paper to try. Sounds easy and delicious. -- posted by Maureen in MA

Crepes

Tue, 17 Nov 2009 00:41:09 -0500

my aunt's crepes recipe -- posted by Chef #1447978

Pie Shell

Fri, 20 Nov 2009 01:36:07 -0500

This was given to me by a menonite friend (along with her recipe for apple dumplings). Wonderful and easy. -- posted by Buzymomof3

Mom's Pie Crust

Sun, 22 Nov 2009 17:36:23 -0500

An easy reliable pie crust from an old recipe that my mother wrote for me 40 years ago. -- posted by Post Time

Yeasted Olive Oil Pastry

Mon, 23 Nov 2009 16:17:52 -0500

This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest. -- posted by Eat Your Vegetables!

Diabetic Friendly Pear Puffy Pastry

Thu, 26 Nov 2009 02:05:57 -0500

A pear compote in a puff pastry shell that is ok for diabetics -- posted by Iris Pyewacket

Grandma Velna and Betty Crocker's Pie Crust

Thu, 26 Nov 2009 02:28:49 -0500

This is a single pie crust recipe for one 9 inch pie crust from Betty Crocker The key is rolling the crust between the wax paper so as to not dry it out by adding flour. We use the butter-flavored shortening. That allows for the flakiness of the crust and the yummy flavor of butter. Also, when baking the pie, I suggest covering the crust with aluminum foil until 10 minutes before the pie is done. That helps keep the crust from burning. -- posted by ShortChef2009

My Momma's Fried Pie Pastry

Thu, 26 Nov 2009 02:32:42 -0500

This is the recipe my momma always used when she would make her fried apple pies. I know it has to be at least 50 years old! I can remember coming in from school and my momma would be frying these and the smell, OMG! These are delicious when made with a dried apple filling. In the fall when the apples were abundant, we made our own dried apples specifically for this purpose. Of course, an applie pie was pretty good too! THANKS MOMMA ;-} Preparation time does not include chilling time. THIS RECIPE DOUBLES EASILY TO MAKE 12 PIES. -- posted by By The Lake

Oat Pastry Pie Crust (Bh&g)

Sat, 28 Nov 2009 14:54:09 -0500

A recipe I found on Better Homes and Garden's website. It looks yummy, but I haven't tried it yet. -- posted by Cake Baker

Crumbly Good Simple Crust

Mon, 30 Nov 2009 02:06:25 -0500

No dough to roll -- mix ingredients and pat crumble mixture into pie plate. Savory with a hint of sweet. This was my grandmother's, then my mother's, and now it's mine! :-) My mother always used with cheese pie ingredients (cheesecake like filling), but it is also perfect for pumpkin pie or quiche! -- posted by Simple pleasures

100 Year-Old Pie Crust (Pastry Dough)

Tue, 01 Dec 2009 17:59:14 -0500

This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc. -- posted by Hadice

Gramma's Favorite Pie Dough

Mon, 07 Dec 2009 13:45:34 -0500

Incredibly quick and easy pie dough. All these ingredients should be in your pantry. This is ideal for pumpkin pie or other custard pies. Roll it out a bit thicker and it will hold up to the pie. I finally converted the SO who kept insisting the store-bought were fine. Those things are thin and tasteless. Blech. -- posted by I'm cookin', good lookin!

Uncle Bill's Graham and Vanilla Wafer Pie Crust

Fri, 11 Dec 2009 16:54:25 -0500

I have been using this crust recipe for many of the pies that I make. As requested, I am posting the crust recipe. This recipe can be adapted to many different pies. This is a typical recipe that can be adapted to many different pies, cheesecake squares, raspberry cupcakes. -- posted by William (Uncle Bill) Anatooskin

Raisin Butter Tarts in Shortbread Crust

Tue, 15 Dec 2009 11:38:59 -0500

I was looking for a recipe for tarts to make for christmas that was easy and delicious. I couldn't find anything on line that worked for me in one recipe so I took a little bit from a couple of recipes and came up with this. -- posted by chef a la Sheena

Fiber One Pie Crust

Wed, 16 Dec 2009 17:05:51 -0500

This is a great alternative to a graham cracker crust that packs about 25% less calories. I've been using this versatile cereal in a lot of applications, and this is one of my favorites. -- posted by Meekha-el

Apple Turnunder (Apple Turnovers for Dummies)

Sun, 20 Dec 2009 19:23:17 -0500

Something I threw together one day. I'm a good cook, but my baking skills are not that great. I figured out this yummy treat when my quest to make apple turnovers turned down a very wrong path. Added a topping to it and now I'm very thankful that I'm a bad pastry chef. lol -- posted by A_Ganey

Flaky Pie Crust

Mon, 21 Dec 2009 01:52:02 -0500

This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two! -- posted by Kozmic Blues

Easy to Roll Pastry

Tue, 22 Dec 2009 12:18:26 -0500

This is the pastry recipe that my Nana and Mom have used for pies, tarts and other baking. It can be re-rolled many times without it breaking apart. Hope you enjoy it. -- posted by dcrosgrey

Coffee Toffee Tart

Thu, 24 Dec 2009 13:45:46 -0500

Grand Prize Winner 2007 Crisco® Country Favorites Cook-Off. Preparation time includes cooling and chilling times. -- posted by Sweet Jezebel

Traditional Apple Pie W/Grandma's Crust

Mon, 28 Dec 2009 15:41:26 -0500

My mother got this recipe off Food Network and the crust is my grandmother's own flaky recipe. Absolutely delicious, never disappoints. I use this with the lattice top when I really want to impress. THE BEST APPLE PIE EVER. Ingredients from apples -> salt is for filling, from flour -> vinegar for pie crust. -- posted by cwoolbright

Streusel Crumb Topped Apple Pie

Tue, 29 Dec 2009 01:15:07 -0500

Tart Granny Smith apples and nutmeg are key to giving this pie a tangy flavor. This recipe is very easy to make, yet produces a quality apple pie. Best served warm with vanilla ice cream and drizzled with warm caramel sauce is nice too. -- posted by CRosa

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Old Fashion Chocolate Pie

Wed, 06 Jan 2010 00:35:07 -0500

Oh, my goodness! Rich, creamy...what more do you need? I believe this is like my Mom's recipe. I found it on a blog, Mommy's Kitchen. After searching here and not finding any recipe like it, I am posting it for everybody. You may make your own crust or use a frozen one. Baking the crust is not included in the prep or cooking time. If you like a darker chocolate, add more cocoa. -- posted by Debaylady

Easy Peasy Pastry (Pie Dough)

Fri, 08 Jan 2010 16:06:01 -0500

This recipe is adapted from the one we used to use when I did dome training at a college for pastry arts. It's so simple, freezes really well and tastes great. I use it both for sweet and savory dishes and everyone raves about the "crust" -- posted by Chef #1207880

Derrell Gardner's Pie Crust

Mon, 11 Jan 2010 00:24:44 -0500

From the kitchen of Derrell Gardner, Saint Louis MO. -- posted by TLC-MO

Chocolate Pie Dough

Mon, 11 Jan 2010 14:23:15 -0500

Amazing if used with Chocolate Pecan Pie, or any other chocolate--nut pie. -- posted by DiB's

Perfect Double Crust Pastry Shell

Mon, 11 Jan 2010 18:44:42 -0500

This pastry shell is so light and flaky, you'd think you were at a top restaurant! I use it for all my pies, including pies you would normally use a graham cracker crust for. You can even use it for turnovers and tarts. It is a favorite of my whole family. When using this for pumpkin pie, I like to bake it half way, then cover just the fluted edge with foil so it doesn't get too brown. This recipe turns out perfect every time, but ONLY if you sift your flour. I tried it unsifted once and it wouldn't hold together. -- posted by Chef #542282

Fried Pie Crust

Tue, 12 Jan 2010 16:55:49 -0500

This is the best recipe I've found for really old time fried pies. This reminds me of the pies my grandmother used to make and they were delicious. Easy, Easy, Easy to make, especially if you use food processor. This recipe was given me by Martha DeFoor, White Hall, AR -- posted by Chef #831701

Perfect Pie Crust

Sat, 16 Jan 2010 17:03:22 -0500

This is the recipe that I have used for more than 45 years. I always get compliments on how tasty and flaky it is. -- posted by Sweetiebarbara

Amy's Bread Zesty Lemon Bars

Mon, 25 Jan 2010 11:08:55 -0500

This is from the The Sweeter Side of Amy's Bread Cookbook by Amy Scherber of Manhattan's Amy's Bread Restaurants. -- posted by Nado2003

Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

Sat, 30 Jan 2010 23:11:01 -0500

Published in Saveur magazine, December 2009. -- posted by swissms

Date Nut Balls or Pie Crust!

Fri, 05 Feb 2010 17:53:55 -0500

Roll into balls or make into a pie crust! Recipe courtesy of Everyday Wholesome Eating...in the Raw by Kim Wilson. -- posted by Sharon123

Fruit Pizza

Mon, 08 Feb 2010 12:20:16 -0500

Very appealing to the eye and even better; easy to make and fun to eat. A great way to celebrate fruit so have fun and mix and match. You can even have fun with the "crust," try using sugar cookie or even choc chip cookie dough instead of the pizza pie crust. No matter how you personalized this recipe it's sure to put a smile on everyones face! -- posted by Chef #1544785

Expat Bars

Tue, 09 Feb 2010 15:01:58 -0500

Tangy Apricot Nut bars on a Piecrust. If you have any talent with crust these are sublime. Saudi style ingredients w/ Ozark kitchen teqniques (my family were expatriots in Jeddah, Saudi Arabia for decades). This is my original recipe. -- posted by Weewah