267 pastry crust recipes

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Crustless turkey and rice quiche with mozzarella, fresh tomato, basil, and green pepper. A lighter leftover turkey recipe with a rice base instead of pastry crust.

Double Peach Pie with Whole Wheat and Sesame Crust recipe

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

Crisp crust apple pie bakes thinly sliced apples in cinnamon sugar under a shortening-based pastry crust topped with more cinnamon sugar and butter pats. Cobbler-style with a shattering top.

Traditional English steak and kidney pie with flour-dredged beef and kidneys braised in gravy with mushrooms and carrots under a golden pastry crust. A proper British pub classic.

Easy crustless tomato cheese quiche with bacon, sharp cheddar, and basil. Bisquick forms its own crust as it bakes, so no pastry rolling required.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Zwiebelkuchen, a traditional German onion tart with sauteed onions and bacon in a rich egg cream custard baked in a buttery homemade pastry crust. Served warm in wedges.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Beverly's spinach quiche is the classic "impossible" style: Bisquick forms its own crust as it bakes. Frozen spinach, onion, peppers, and cheese on the bottom, an egg-and-Bisquick batter on top. No pastry, no fuss.