267 pastry crust recipes

Brown rice quiche crust pressed into a pie plate with butter, onion, basil, and a beaten egg as binder. Gluten-free alternative to pastry, especially good with tuna fillings.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Apple cheese pie: thinly sliced apples baked in a cream cheese pastry crust under a sweet cottage cheese custard. A two-cheese, two-temperature bake topped with whipped cream.

Tomato basil quiche layered with caramelized onions, flour-dredged sauteed tomato slices, and melted cheese in a flaky pastry crust. Summer's tomato glut turned into a vegetarian main dish.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Chocolate hazelnut tart sets a glossy, gooey chocolate filling studded with toasted hazelnuts into a tender chocolate pastry crust. A rich, gianduja-style dessert with an optional splash of rum.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Bacon and Swiss quiche baked in a noodle crust instead of pastry. Egg noodles line the pie plate for a crispy, carb-friendly shell filled with creamy custard and Parmesan.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

No-crust salmon quiche with a crouton base, mozzarella, and a nutmeg-kissed egg custard. Skip the pastry dough and still get a golden, savory pie in under an hour.

Upside-down apple pie with a caramelized pecan or walnut topping, cinnamon-spiced apple filling, and a single fluted pastry crust. Flip it onto a plate for a stunning presentation.

Hashed brown quiche with a crispy shredded potato crust, sharp cheddar, Parmesan, and a creamy egg custard. Gluten-free friendly and baked in a cast-iron skillet. No pastry needed.