Pie Crust Recipes

This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.

This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.

Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.

Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.

Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.

Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

Make this crust for Aunt Flora's soul vegetable cobbler.

With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.

This pie dough recipe is classic and delicious—and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.

This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.   

Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.

Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.

Use this recipe when making our Pear-Fig-Walnut Pie.

This recipe, perfect for our Rhubarb-Strawberry Lattice Pie, is versatile and can be used for other recipes. Try our Pear Streusel, Peach-Custard Pie, and Apricot Pie with Coconut Crumble recipes.

Pretty and delicious, this clever decoration lets you make many elegant accents in advance; then you can adorn holiday pies with them right before serving. Another plus: they won't burn, which can happen if they're baked on the pie itself. Try them on top of this sweet and seasonal sweet potato pie. 

This is the ideal pie crust for Cheddar-Crusted Apple Pie.

This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.

This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

Use this to make our Layered Pecan Pie.

This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.