1,120 crust recipes

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.

A simple three-ingredient cheesecake crust starter: flour, sugar, and chopped nuts. The foundation for nutty, buttery cheesecake bases without relying on graham crackers or cookies.

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Old-fashioned blackberry pudding with a simple batter that rises up around the berries as it bakes, finished with a sugar crust on top. Homestyle comfort in an 8x8 pan.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Irish garlic mackerel rubbed with minced garlic, dipped in egg and flour, and pan-fried in butter until golden. Five ingredients, 20 minutes, and a crispy, garlicky crust on rich, oily fish.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Old-fashioned yeast ferment bread with a simple dough of flour, sugar, salt, and shortening. Double-risen and baked hot for a crisp crust and chewy crumb.

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Apple crumble pie with cooked apples and allspice under a chunky streusel topping of flour, sugar, and margarine. No pie crust needed, just a crumble on top.