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    You are in: Home / Cookbooks / Pies & Tarts
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    20 recipes in

    Pies & Tarts

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    The is a truly beautiful tart that is delicious just out of the oven, warm, at room temperature, or even slightly chilled. If you’re serving it as a starter, cut it into 6 portions; if it’s the main dish, serve it with a lightly dressed small salad. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table", where Dorie calls it Gerard's Mustard Tart. Use Dorie's Basic French Tart Dough/Pate Brisee (recipe #440320).

    Recipe #440319

    This recipe is from "Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe", by Joanne Chang with Christie Matheson. These are a very popular item at the bakery. Making them is similar to making ravioli, but even if you’ve never done that, you’ll find the process quite straightforward: First, you roll out flaky, buttery dough into a big sheet and score it into rectangles. Then, you spoon jam into the rectangles, lay another sheet of pastry dough on top, and press down to make little jam pockets. Finally, you cut the pockets apart and bake them to golden brown yumminess.

    Recipe #448478

    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

    7 Reviews |  By Kim D.

    This is my grandma's favorite pie, she requests that I make it often. It is a custard type pie. During baking, the flour sinks to the bottom to make a crust! What could be easier? :)

    Recipe #32452

    5 Reviews |  By myslys

    I'm on Weight Watchers now and every once in a while like to have a little something sweet. I haven't made these, but they look really good!! Plus, they're only one point per serving!!

    Recipe #167842

    If you use your imagination, you have a pretty good coconut custard pie for dieters, sans the crust. I found this recipe on a WW blog site and bravely tried it. Before you get excited, no, it doesn't taste like Mom's coconut pie, but if you crave dessert (I did) and happen to be following WW Core diet plan (I am), Bob's your uncle! ;-) Prep time does not include cooking the squash - use your favorite method for this, microwave or oven or use up leftovers as I did. The original recipe called 4 eggs, but I used 2 + 1/2 cup Eggbeaters. The fat-free margarine option: this was in the recipe as I copied it but that's not something I ever use. Unable to think of a reasonable substitute, I left it out altogether. My pie turned out just fine but use the margarine if you prefer. Or heck, go all out and sling in some butter. Just don't forget to count the points!

    Recipe #297937

    4 Reviews |  By Kanzeda

    Simple and tasy pie crust from the Penzey spice catalog.

    Recipe #73041

    The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.

    Recipe #51537

    Taken from Australian women's magazine.

    Recipe #260847

    Using this method will prevent your meringue from "weeping" and will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.

    Recipe #106232

    This satisfies my banana cream pie craving, but in smaller portions...not the whole pie! It is based on Dejah's recipe #37006. Can also be gluten free if you use gluten free cookies/biscuits. I like to use gingernut because they are full of toasted coconut. The quantity is only a guide; use as many bananas, crumbs and cream as you like.

    Recipe #260836

    47 Reviews |  By Dejah

    My father made this pie from scratch for over 40 years in his restaurant. It was a favorite then and is a favorite still! His memory lives on with this recipe.

    Recipe #37006

    14 Reviews |  By Rita~

    My GF (Dolly) had given me this recipe and of course I had to give it my touches(tweaked). This is a great way to use all those extra zucchini you have growing out in that garden of yours! No one will ever know it's made from zucchini! Bring on a picnic and watch all the faces. helpful step by step check out this link

    Recipe #69270

    45 Reviews |  By Amy D

    This is a "no crust" apple pie that my mom used to make. It is great served alone or with vanilla ice cream. This is a "must" for our family at holiday gatherings.

    Recipe #44729

    These are also good made with pecans instead of raisins.

    Recipe #250890

    Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.

    Recipe #225973

    Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.

    Recipe #129791

    29 Reviews |  By yogi

    A pie made with tofu! Though I've made this twice already, no one in my family has guessed there's tofu in it and everyone loves it.

    Recipe #38401

    Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

    Recipe #14756

    These are INCREDIBLE--I could eat the whole recipe! Whenever I make these, the recipe is requested. Try them, you'll love them.

    Recipe #52464

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