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    You are in: Home / Cookbooks / PASTRY, PIES, AND TARTS
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    139 recipes in

    PASTRY, PIES, AND TARTS

    A collection of sweet pastry, pie and tart recipes. See Pies Savory cook book for savory meat pies and turnovers.
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    Displaying up to 20 pages of results. To see all results, or register.

    Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.

    Recipe #188827

    An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.

    Recipe #125515

    This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream.

    Recipe #364248

    Posted in response to a request. Use more strawberries if desired and add a little more sugar and flour. Other berries could be used with this versatile recipe found at www.allrecipes.com.

    Recipe #374933

    A golden oldie raisin pie recipe from about 1960 or earlier. I remember adding the beaten egg white tip to brush the bottom of the pie shell, to keep it from getting soggy, a few years later. Decorating the pie on top with the leftover pastry cut outs was also an addition in later years. Serve the pie warm if you like your pie runny and juicy. Times given are approximate.

    Recipe #125144

    Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."

    Recipe #133432

    As a beginning cook, I especially liked to practice making pies. Peaches are probably my favorite fruit (but only when in season), so it was a pie I practiced often. I finally got up the nerve to enter a local Grange Fair, and was so surprised to win! That was great encouragement for a novice pie maker.

    Recipe #386684

    My Grandma's pie crust.

    Recipe #342811

    29 Reviews |  By foxjen

    Best ever strawberry pie.

    Recipe #10084

    1 Reviews |  By Sara 76

    My 8 year old is learning to cook, and he made these for us this morning. He did a great job, they were delicious! The recipe comes from the Woman's Day cookbook, The ABC Of Kids Cooking.

    Recipe #363461

    2 Reviews |  By 2Bleu

    This is just too easy! Use in any recipe calling for puff pastry. :) If you would like to try making this dough the authentic, old fashioned way, try Recipe #268932

    Recipe #256812

    Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.

    Recipe #363473

    Recipe comes from friends Hazel and Sarah, TRUE! Gave permission to share with you too! This was TERRIFIC, so EASY to do! I hope you'll try it and do a review!!!

    Recipe #149712

    This is obviously my mom's lemon pie, lol. It is just as good with or without the meringue. If you want you can make a crust of vanilla wafers, crush them for the bottom and leave them whole and line them around the sides it comes out beautiful.

    Recipe #352426

    2 Reviews |  By Dotty2

    This is a recipe taken from my holiday dainty list. These are so soft, taste like a cookie, but made up as a tart with pie filling inside. Use whatever filling you desire. Our favorite is Raspberry pie filling. I have been making these for many years. I got the recipe from a cousin of mine.

    Recipe #146284

    Recipe #6740

    Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful.

    Recipe #3183

    2 Reviews |  By Chickee

    Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.

    Recipe #362132

    This is a lovely pear tart that smells heavenly when it is baking and tastes delicious. Very simple to make with not a lot of fuss. Impress your guests! Prep time includes time for chilling the pastry.

    Recipe #74584

    I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.

    Recipe #63712

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