1 Genius, Goof-Proof Pie Crust, 5 Amazing Ways to Use It
Basic Pastry
Trust us: making pie crust from scratch doesn't have to be a traumatic experience. This simple, buttery pastry is quick to assemble, perfectly flaky, and nearly foolproof. The secret? Handling it gently and adding some egg, which makes the dough pliant and forgiving when it comes time to roll it out.
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Plum and Blackberry Pie
Packed with sweet late-summer plums and inky blackberries, this gorgeous pie has an appealing tartness that's tempered with just the right amount of vanilla and sugar, plus a truly show-stopping ruby color. While any type of top crust will work here, a traditional lattice looks particularly dramatic against the dark fruit.
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Old Fashioned Whole Strawberry Pie
Who says strawberries need rhubarb? Piles of plump, juicy, whole berries are the star of this simple, homespun pie. The one modern twist: a sprinkling of freshly ground black pepper, which gives the fruit filling a subtle, spicy kick.
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Pear and Fresh Fig Pie
Warm spices and caramel-sweet brown sugar are a perfect marriage for juicy pears and tender, ripe figs in this stunning pie. A rustic fold-over crust not only looks lovely—it's also a technique that's simple enough for even non-crafty bakers to get right.
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Apricot Lemon Sponge Pie
Adapted from a recipe in a vintage New England community cookbook, this delicate, sweet-tart pie is a modern update on a classic form. During baking, the fruit and custard fillings separate to form three layers: spiced apricots, lemon pudding, and a delicate, spongy top. In other words: heaven.
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Mini Spiced Rum Peach Pies
Sometimes good things come in small packages—as in the case of these irresistible, rum- and ginger-scented peach pies. Simply swap out your usual pie plate for a muffin tin, and you'll be left with adorable mini-pies that should end any arguments over who gets the biggest slice.
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