267 pastry crust recipes

A hearty Maritime fish pie with haddock chunks, zucchini, and tomatoes seasoned with thyme and basil, baked under a flaky golden pastry crust. Coastal comfort in every slice.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Olive quiche with a hash brown potato crust, two cheeses, green chilies, and spicy olives. Gluten-free and hearty with a crispy golden potato shell instead of pastry.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Beef and onion deep dish pie with ground beef, sweet peas, and sour cream filling under a flaky puff pastry crust. Weeknight comfort with bistro-style golden top.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

Pumpkin praline pie hides a buttery pecan-praline layer beneath spiced pumpkin filling in a hot-water pastry crust. A Southern Thanksgiving pie that outshines the standard version.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Lighter pumpkin cream cheese pie with fat-free cream cheese, egg whites, and maple syrup in a phyllo pastry crust. All the fall flavor with less guilt per slice.

Chaussons a la confiture: French jam turnovers made from puff pastry rounds folded over fruit jam and sugar-crusted on top. Flaky bakery-style handhelds with any jam in your pantry.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.