9 pie shell recipes

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Three-ingredient chocolate cookie crumb pie shell with butter and sugar. The fast, no-roll crust for cream pies, ice cream pies, and chilled desserts. Ready in 20 minutes.

Graham cracker pie shell made with just crushed graham crackers and melted margarine. A no-bake, two-ingredient crust that chills firm and holds any cream, custard, or cheesecake filling.

Three-ingredient chocolate crumb pie shell made with cookie crumbs, butter, and a touch of sugar. Bakes in just 8 minutes for any no-bake or cream pie filling.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

Graham cracker pie crust with just three ingredients and optional sugar replacement for diabetic-friendly baking. Bake or chill to set, ready in minutes.

Diabetic-friendly fine-crumb pie shell using graham cracker crumbs and dry cereal with margarine and a sugar substitute. A no-sugar-added crust ready for any chilled or baked diabetic pie filling.