Recipe Index: Pie Crust
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Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.
With the substitution of almond flour for part of the wheat flour, this recipe makes a truly special pie crust for sweet pies. It is adapted from a recipe in Oprah Magazine.
Every year for the past 6 or 7 years, my father has served this apple cranberry pie at some point over Thanksgiving weekend. He found the recipe years ago in Bon Appétit magazine (Oct, 1998). This year we've modified the...
Here is a delicious autumn nut tart that you can make with practically any mixture of nuts. Just make sure you get the freshest nuts possible - from your local farmers market, or from the bins at stores with high...
Apple season means apple pies, and my favorite are those apple pies packed with apples, not overly sweet, and with a buttery crust. The problem with baking thick apple pies is that the apples shrink as they cook, leaving a...
A woven lattice pie crust can make a homemade pie look so pretty. As intimidating as it might look to the non-weavers among us, weaving a lattice pie crust top is actually quite easy to do. Watch out though, you...
The big dilemma for those of us who like to cook but don't always have the time to do everything perfectly is whether to attempt to make our own pie crust or to buy a frozen store bought version. Most...
