What Is Pie dough and How Can I Use It?
Wondering what to do with pie dough? This guide covers how to pick it, cook it, store it, and swap it — with 22 recipes to put it to work.
| In Chinese: | 馅饼的面团 | |
| British (UK) term: | ||
| en français: | pâte à tarte | |
| en español: | masa de tarta |
Recipes using pie dough
There are 22 recipes that contain this ingredient.
My Pumpkin Pie
Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.
Fresh Strawberry-Rhubarb Pie
Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.
Classic Pumpkin Pie
Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.
Blueberry-Peach Galettes
No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.
Jumbleberry Pie
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.
Tart Apple Pie
Classic double-crust apple pie packed with tart, juicy apples and warm cinnamon and nutmeg, baked golden until the filling bubbles through the vents. The from-scratch fall pie done right.
Harvest Pie
Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.
Lemon Cream Meringue Pie
Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.
Bleeding Heart Cherry Pie
A show-stopping sour cherry pie with a hint of almond extract, topped with overlapping heart-shaped pastry cut-outs instead of a traditional crust. Gorgeous for Valentine's Day or any day you want to impress.
Auberge Hanfield Pie
Hearty vegan pot pie with potatoes, broccoli, tofu, and soy sausage seasoned with cinnamon and allspice in a whole-wheat crust. Glazed with barley malt for a golden shine.
Newhalen Moose Pie
Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.
Spinach & Fontina Cheese Tartlets
These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.
Rhubarb & Raspberry Tart
Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.
Cheesy Ham & Corn Pie
A golden double-crust slab pie loaded with diced ham, sweet corn, cheddar cheese, and eggs. Feeds a crowd, freezes like a dream, and bakes up flaky and savory every single time.
Squash Pie
A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.
Pizza Quiche
Pizza quiche loaded with Italian sausage, pepperoni, ham, salami, ricotta, mozzarella, and Parmesan in a double-crust pie shell with an egg wash top.
Red Hot Apple Cinnamon Pie
Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.
Dove's Nest Flowerpot Chicken Pie
Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.
