4,107 crust recipes

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Four-ingredient cherry crunch with a buttery yellow cake mix crust, cherry pie filling, and a pecan crumble topping. Warm, crunchy, and ready in one hour.

Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Overnight cheesecake with a blender-smooth cream cheese filling in a graham cracker crust, topped with sweetened sour cream. Chills overnight for a dense, creamy set.

Low-calorie pumpkin pie with a crunchy cornflake crust and a creamy butterscotch pudding filling. No-bake filling made with dietetic pudding, pumpkin, and nonfat milk.

Lemon-broiled scrod topped with a tangy yogurt-Parmesan crust. A five-ingredient, low-fat fish dinner that cooks under the broiler in under 10 minutes.

Mini party cheesecakes baked in muffin cups on vanilla wafer crusts, topped with cherry pie filling and whipped cream. Perfect bite-sized desserts for a crowd.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Pumpkin marble cheesecake on a gingersnap-pecan crust with swirled pumpkin spice and vanilla cream cheese batters. A stunning fall dessert with two-tone visual appeal.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.