1,547 pie 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.

DIY whole wheat pie crust skips the shortening, using grated frozen butter and tender whole wheat pastry flour for a flaky, nutty all-butter crust. An egg and ice water hold it together. Roll, fill, and bake sweet or savory pies.

This light and flaky single pie crust recipe uses canola oil for a healthier version of a classic favorite.

Brownie crust pie with a chocolate chip brownie base, creamy no-bake cheesecake filling, and canned pie filling on top. Five ingredients and almost no effort.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Press-in pie crust made with canola or safflower oil and skim milk. A leaner, neutral-flavored alternative to butter pastry that mixes in 10 minutes with no rolling required.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

A low-fat pie crust that is perfect for making a variety of pies that make your Thanksgiving dinner.

Cheddar accompanying a slice of apple pie is a centuries-old pairing. This apple pie recipe bakes the cheddar into the crust, flaky, sweet with a bit of savory in every slice.

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

A simple 4-ingredient cookie pie crust made with flour, melted margarine, and powdered sugar. Bakes up crisp and buttery in just 10 minutes. No rolling pin needed.

cookies made from leftover pie crust with cinnamon sugar

This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.

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.

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.