156 pie base recipes

Mom's homemade apple pie pairs a flaky shortening crust with canned apple filling for a from-scratch taste in half the time. Brushed with milk and dusted with sugar, the top crust bakes up golden and crackly.

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.

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

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

A show-stopping sour cherry pie with a hint of almond extract, topped with overlapping heart-shaped pastry cut-outs instead of a traditional crust. Gorgeous for Valentine's Day or any day you want to impress.

Mock apple pie made with crackers instead of apples, boiled in sugar syrup with cream of tartar. A Depression-era trick pie that tastes surprisingly like real apple pie without a single apple.

Mock apple pie made with soda crackers instead of real apples, using cream of tartar, cinnamon, and nutmeg to mimic apple flavor. A Depression-era classic that fools almost everyone.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

Mock apple pie made entirely from Ritz crackers, sugar syrup, and cinnamon. The Depression-era classic that fooled families when apples were scarce or expensive, still uncannily convincing today.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

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.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

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.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.