Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Author: Martha Stewart
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry...
Author: Martha Stewart
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken;...
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.
Author: Martha Stewart
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Author: Martha Stewart
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll...
Author: Martha Stewart
Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.
Author: Martha Stewart
Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.
Author: Martha Stewart
This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.
Author: Martha Stewart
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Author: Martha Stewart
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Author: Martha Stewart
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Author: Martha Stewart
Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's...
Author: Martha Stewart
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Author: Martha Stewart
Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission...
Author: Martha Stewart
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Author: Martha Stewart
Lemon zest and vanilla extract give the tangy buttermilk filling incredible depth of flavor. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji,...
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...
Author: Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.
Author: Martha Stewart
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Author: Martha Stewart
A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.
Author: Martha Stewart
This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and...
Author: Martha Stewart
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Author: Martha Stewart
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Author: Martha Stewart
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Author: Martha Stewart
Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based...
Author: Martha Stewart
With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half,...
Author: Martha Stewart
This family recipe for sweet potato pie comes courtesy of actor Danny Glover.
Author: Martha Stewart
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...
Author: Martha Stewart
Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need...
Author: Martha Stewart
This recipe comes from Martha's "Pies & Tarts."
Author: Martha Stewart
Author: Martha Stewart