4,107 crust recipes

Ultimate cheesecake -- This recipe is the original creation of a co-worker, Don Chaney.

Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.

Cherry cheesecake pie with tart red cherries baked under a creamy vanilla cream cheese topping in a pie shell. Almond extract adds a subtle, fragrant finish. Two desserts in one.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Fluffy no-bake cream cheese pie whipped with vanilla and crowned with cherry pie filling. Just five ingredients, zero oven time, and pure creamy bliss.

Skip the noodles! This crescent roll lasagna wraps seasoned ground beef, creamy cottage cheese, and melted mozzarella in buttery, golden dough. Ready in one hour with make-ahead flexibility.

A microwave cheesecake recipe with raspberry sauce.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Taffy apple pie loaded with Heath toffee bits, sliced apples, and a crunchy oat-walnut streusel topping. Decorative pastry leaf cutouts ring the edge for a showstopper finish.

Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.

Creamy, silky and rich. Only one small bite will tell you how delicious this cheesecake is.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Lemon Ice-Box Pie (For Non-Weight Watchers) recipe

Pillowy key lime pie: tangy real-key-lime custard filling on a pie shell, crowned with a tall, glossy baked meringue. The classic Florida Keys dessert done properly.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

An easy overnight breakfast casserole with sausage and cheddar cheese with a creamy savory custard-like consistency.