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Pie Crust

[Cover photo by truebrit.] The underpinnings that can make or break a pie.

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2 Reviews |  By twissis

I've been busy posting recipes from our cruise & found in 2 cookbooks I bought on-board ship. I'm now down to the devilishly delicious desserts, but b4 we go to the *Dept of Decadence* I wanted to share a recipe from the *Spa Section of Carnival Creations* by Cyrus Marfatia that brought Annacia to mind when I read the intro -- "An extremely tasty pumpkin pie to be thankful for as it is low in calories, fat, sodium + cholesterol & is just plain incredible." This is untried, so I hope 1 of you will give it a try & testify that the intro to this easy-fix is truthful. :-)

Recipe #335573

I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.

Recipe #105545

I found this recipe in a very old Farm Journal Best Ever Pies Cookbook in 1980. This is perfect with Apple Pie or Pear Pie Filling.

Recipe #254125

From the table of the Physicians Committee for Responsible Medicine

Recipe #49973

11 Reviews |  By s'kat

In my search for the ultimate coconut cream pie, I came across this recipe. Wonderful stuff! from Icebox Pies cookbook.

Recipe #32514

This looks good; haven't tried it yet, but it looks good! This is from the Inn and Shadow Lawn Bed and Breakfast in Rhode Island.

Recipe #31934

Here's my recipe for a reduced fat graham cracker crust. This holds together very well and tastes much better than the store bought kind. I have used this countless times for no-bake pies.

Recipe #80301

2 Reviews |  By Mercy

This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.

Recipe #102218

1 Reviews |  By Kaarin

An easy pie crust made with pecans or walnuts. This is from a church cookbook submitted by a friend of my grandma's, Ida Mae.

Recipe #206093

Wish I could tell you where I got this recipe, but I simply don't remember! All I know is that it's been in my recipe PILE for many, many years! If the final mixture doesn't ball up like it should, add a little apple juice or water or almond milk, or....

Recipe #208534

A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust).

Recipe #209718

1 Reviews |  By Dib's

This dough might break when put into the pie plate-push back together and patch if needed. A great shell for Hommus Pie.

Recipe #17825

7 Reviews |  By Dib's

A double crust good for meat pies.

Recipe #11025

Cookie Pie Shell perfect for Vegan Chocolate Silk Pie. I use Newman O's for the cookies. Sometimes I use the Mint flavored ones too for a variation. This is really quick!

Recipe #107961

Thyme and pepper pastry filled with tender beef and lots of veggies!

Recipe #168103

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