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 (Pie Dough)
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.
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 Sucree for Walnut Pie
Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.
Graham Cracker Crust
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
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.