72 pastry crust recipes

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Danish pastry envelopes filled with cheese or prune, brushed with egg wash and apricot glaze. A classic European bakery pastry with a flaky, golden crust.

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

Double Peach Pie with Whole Wheat and Sesame Crust recipe

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.

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.

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.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.

Deep-dish apple pie with six cups of cinnamon-spiced sliced apples under a flaky, nutmeg-scented pastry crust brushed with milk and cinnamon sugar. All fruit, no bottom crust.

Rhubarb strawberry pie with fresh orange juice, orange zest, and marmalade in a lattice-topped deep dish crust, thickened with instant tapioca. A spring classic with a bright citrus twist.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Diabetic-friendly lemon cream pie with a blind-baked pastry crust, tart lemon custard set with gelatin, and a light whipped topping. Bright, creamy, and sugar-free.