156 pie base recipes

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Classic double-crust apple pie with Golden Delicious apples tossed in cinnamon, nutmeg and just enough flour to thicken the juices. Dot with butter, vent the top crust, and bake until the filling bubbles up through the slits.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.

Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Orange-flavored pancakes made with fresh orange juice in the batter and topped with warm spiced applesauce instead of plain syrup. A bright, fast brunch stack with a citrus lift and a cozy spiced finish.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

These muffins are really good, just like recipe says they turned out super moist, the low-fat yogurt definitely added lots of moisture; and without any butter or oil, they were much lighter and super delicious!

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.