16 pies pastry recipes

Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Golden, flaky pastry tops a bubbling creamy filling loaded with tender chicken, carrots, celery, and onions. This is the chicken pot pie your grandmother made, and it's just as good as you remember.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Deep Dish Pear Pie with Cheddar Cheese Pastry recipe

Pastai Persli is a traditional Welsh parsley pie with bacon in a shortcrust pastry shell filled with an egg and milk custard. A savory, herb-forward British pie that's simple and satisfying.