Pie & Tarts Recipes

We have all of our favorite pie recipes, including: cherry, blueberry, peach pie, spiced apple, pumpkin pie, and even cream pie recipes like coconut and banana. There's also savory meat pie recipes like hearty chicken pot pie, shepherd’s pie, and breakfast quiches.

Most Popular

Perfect Pumpkin Pie

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Sweet Potato Pie

315
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.

For Perfect Piecrust, Follow These Tips from Our Food Editors

For dough done right, take our test kitchen's lead.
By Frances Kim

Pecan Pie

443
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie. 

Easy Pie Crust

1210
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Old-Fashioned Apple Pie

1495
The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream.
Advertisement

Inspiration and Ideas

The Finishing Touch: Pie Crust Wash
This simple technique helps you get a perfect, golden brown pastry crust every time.
Five-Spice Pumpkin Pie with Phyllo Crust
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create—just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.
Shepherd's Pie
780
40 Sensational Thanksgiving Pies and Tarts
Pate Brisee (Pie Dough)
212

All Pie & Tarts Recipes

Classic Cream Puffs

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter—there's no leavening other than eggs in this classic French dough. It's piped into circles to form the cream puffs. After baking, a small "x" is scored in the bottom of each cooled puff, then the pastry cream filling is piped inside.

Basic Pie Dough for Apple Pie

92
When you need a basic pie dough, turn to this recipe. It’s an all-butter crust that’s flaky and light. The recipe makes enough pastry for one double-crust pie or two single-crust pies. We like to use this pie dough for apple pie.

Classic Chicken Potpie

1381
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Apple-Pie Cake

1582
This hybrid dessert is an irresistible cross between apple pie and a fruit crisp. It's easy to make—all you need are six ingredients and you probably already have most of them on hand: butter, light-brown sugar, flour, cinnamon, and lemon juice. Most importantly, you'll need five pounds of tart apples such as Granny Smiths. The apples are sliced and layered with a crumb mixture similar to that used for a fruit crisp. We suggest using a springform pan to accommodate the tall layers.

Pumpkin Pie

Want to master a classic pumpkin pie this fall? Try this recipe, which can be made with canned pumpkin purée or homemade pumpkin purée. The filling is spiced with cinnamon, ginger, and cloves and enriched with eggs, brown sugar, and evaporated milk. The crust is a Martha favorite—pâte brisée is her go-to all-butter pie pastry.

Perfect Pie Crust

Every home baker needs a reliable pie crust recipe, and Martha's version is a tender, flaky crust that will be the classic base for all your summer, fall, and Thanksgiving pies. If mixing the pie dough by hand feels like a stretch, you can also make this recipe using a food processor.

Coconut Custard Pie

321
A classic flaky pie crust is topped with a coconut custard filling in our favorite coconut custard pie recipe. We use an easy one-pot custard that you’ll love. It gets its custard flavor from a can of coconut milk. We skip the whipped cream topping and finish the pie with toasted coconut, The result is a light and creamy dessert with the perfect amount of coconut flavor.

Cheddar-Topped Shepherd's Pie

699
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.

Apple Pie

293
Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Key Lime Pie

1110
You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete with a graham cracker crust, with this master recipe.

Libby's Famous Pumpkin Pie

248
This recipe for Libby's famous pumpkin pie is courtesy of Libby's.

Basic Pastry Dough

202
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Rhubarb Pie

403
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Test Kitchen's Favorite Pate Brisee

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Pate a Choux

519
A classic French recipe, choux pastry or pâte à choux is used for both sweet and savory delicacies such as profiteroles, cream puffs, eclairs, and gougères. The simple dough is made with butter, flour, and water and cooked on the stovetop. Off the heat, eggs are added and the dough is beaten until smooth. Usually, pâte à choux is piped into circles or rectangles and baked. When cool, these puffs are filled with pastry cream, whipped cream, ice cream, or savory fillings, such as crab or cheese.

Basic Pie Crust

184
This recipe can be used for any pie or tart that calls for a single 9-inch crust, like our Coconut Custard Pie. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months).

Brown-Butter Bourbon Pecan Pie

In this classic with a twist, the complex flavors of brown butter and bourbon breathe new life into sweet and nutty pecan pie. Traditionalists and modernists alike will appreciate the enhancement of familiar flavors, especially when finished off with a dollop of whipped cream.
By

Best Apple Pie

121
To ace this American tradition, we combine different varietals of apples that each have their own nuanced flavors and textures in the filling for this apple pie. The sublime result is a bold, aromatic filling bubbling inside a golden-brown double crust. This pie takes about an hour of hands on making and an hour to bake but allow time for the apples to meld with the sugar and spices before prepping the filling and making the pie—and allow plenty of time for the pie to cool before slicing and serving.
By

Lemon-Cranberry Meringue Pie

Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling. To take this pie to legendary status, we added a thin layer of cranberry gelée for extra pucker-up power and quickly kissed the peaks of the meringue with a kitchen torch. 
By

Our Favorite Pie Crust

658
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

Martha's Sour Cherry Pie

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Pumpkin Pie Made with Roasted Fresh Pumpkin

236
While you can use either fresh roasted sugar pumpkin or canned pumpkin purée for this recipe, skip the canned pumpkin pie filling—it won’t work in this pie. You won't need it: Yield a rich custard by adding eggs, evaporated milk, and light-brown sugar to the pumpkin, along with warm spices like cinnamon, ginger, and nutmeg. Fresh whipped cream is the perfect accompaniment.

Cinnamon-Swirl Apple Slab Pie

This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping—the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here. 

Butterscotch Pie with Pecan-Shortbread Crust

For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings—so family and friends can feel free to try every option on the dessert table.
Load More
Advertisement
© Copyright Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com