25 pastry crust recipes

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

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.

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.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.

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.

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.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

Cranberry raisin squares with a double pastry crust and fruity filling baked until golden. A slab-style hand pie cut into bars, great for holiday dessert trays and potlucks.