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Pie Crust Treats
Quick treats that kids love. Use the pie crust of your choice.
Mom's Pie Crust
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Traditional Bakewell Tart
Bakewell tart is a British dessert made with shortcrust pastry filled with raspberry jam and fluffy frangipane. It's traditionally topped with sweet white icing, but I prefer to use chopped almonds. Perfect for a sweet treat at your next afternoon tea party!
Pretzel Crust
Pretzel crust adds a salty and crunchy element to any pie. This makes a 9x13-inch pie crust, but the recipe may be modified for use with a 9-inch pie dish.
French Pastry Pie Crust
My mom found this recipe several years ago, and I still use it today.
Easy Vodka Pie Crust
This vodka pie crust is easier to roll out than a normal pie crust. It's very important that the ingredients are cold since this is what helps produce a flaky crust. This recipe is for an unsweetened pie crust. Just add sugar if you would like a sweetened crust.
Sugar-Free Graham Cracker Crust
This sugar-free graham cracker crust is not as sweet as others. It's simple, delicious, and can be used for almost any kind of pie. Best with pumpkin or chocolate!
Best Gluten-Free Pie Crust
This gluten-free pie crust is easy to make from scratch using common ingredients. It's perfect for both sweet and savory pies. The trick is leaving large chunks of butter whole to create a flaky crust. The baked crust holds its shape well and delivers a nice slice of filled pie without falling apart.
Gingersnap Cheesecake Crust
This gingersnap crust is a delicious crust for any cheesecake!
Cream Cheese Crust
My mom's cream cheese crust recipe is a sell out to friends and family who try her apple pie. Cream cheese adds flavor and texture to the pie.
Never, Never Fail Pie Pastry
This is the best pastry recipe. There is no fear of over-kneading this dough.
British Shortcrust Pie Pastry
Many British recipes call for shortcrust pastry for a tender and crumbly crust in sweet pies, tarts, or savory quiches. Because it is so easy to make in batches, I make extra to freeze for later use.
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