90 pies pastry recipes

Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!

A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.

Also like this mincemeat pastry squares recipe, and the pastry gives the lovely flakey texture.

Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.

Cherry turnovers made with frozen puff pastry and canned cherry pie filling, drizzled with a simple powdered sugar glaze. Just 4 ingredients for a flaky, bakery-style pastry.

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

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

Crispy phyllo strudel filled with spiced apples and sweet pineapple, naturally sweetened with honey. This easy apple-pineapple dessert is lighter than traditional pie.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Sweet pie dough (pate sucree) made in a food processor with butter, eggs, sugar, and flour. The buttery, slightly sweet pastry that elevates fruit pies and tarts.

Vegetarian mince pies with a suet-free, no-suet British mincemeat: dried fruits, ripe banana, almonds, brandy, and warm spice tucked inside flaky shortening pastry. The traditional Christmas pie, made meatless.

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.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.