Pie Crust Recipes

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Easy Pie Crust

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.

Basic Pastry Dough

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

Perfect Pie Crust

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Pie Crust for Sweet Potato Pie

Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Our Favorite Pie Crust

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.

Vanilla-Rhubarb Tart

A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.

Graham Cracker Crust

Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.

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.

Cheesecake-Crust Dough

Use this recipe to make our New York-Style Cheesecake with Cookie Crust.

Pate Brisee for Plum Crumb Pie

Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.

Perfect Nut Crust

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

Inspiration and Ideas

15 of Our Favorite Creative Pie Crust Designs and How to Achieve Them

Piecrust 101

Essential Pate Brisee

Gingersnap Crust

Piecrust for Coconut Cream Pie

Test-Kitchen Piecrust

Leek-and-Goat-Cheese Tart with Rye Crust

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.

All Pie Crust Recipes

Press-In Shortbread Pie Crust

Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin Tart.

Mini Berry Pies

These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

Meyer-Lemon and Hazelnut Tart

A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.

Nut Picnic Tarts

Basic Pie Dough for Spinach and Gruyere Quiches

Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.

Prebaked Pie Crust

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

Flaky Piecrust

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

Classic Pate Sablee

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.

Perfect Pate Brisee

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

Pate Brisee for Pies

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.

Pasta Frolla

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

Almond Shortcrust Pastry

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

Cheddar Double-Pie Crust

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

Easy Pate Sucree for Tarts

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

Pate Sablee

This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.

Lemon-Meringue Tartlets

Versatile Pate Brisee

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

Cobbler Crust

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

Pate Brisee for Woven Dried-Fruit Tart

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

Pate Brisee for Three-Cherry Tart

Use this to make our Rustic Three-Cherry Tart.

Gluten-Free Spiced Pumpkin Pie

Pumpkin puree works as the go-to here, but if craving something different, try a winter squash puree. For the gluten-averse, this pie features a rich, rice-cereal crust. Blind-baking it before filling keeps it crisp. Martha made this recipe on "Martha Bakes" episode 810.

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