Pie Crust Recipes

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

Use this pie dough to make our Caramelized Apple Tart.

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

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.

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.

Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

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

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.

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 simple recipe is an ideal base for many pies and tarts, sweet or savory.

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust for the best holiday desserts. Use this recipe when making our Spiced Butternut-Squash Pie.

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.

Shortcut your way to wonderful pies.

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.

Admittedly, holiday recipes can get a little complicated sometimes—but pie dough shouldn't be one of them. This easy and versatile dough comes together in minutes thanks to a food processor. Use it to make classics like this Deep-Dish Pumpkin Custard Pie, or try something new this year like a Bird's-Nest Pudding Pie or Spiced Pear Pie with Buckwheat Crumble. 

To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.

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

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.