Pies & Pastry Recipes
Pies & Pastry Recipes — A classic collection of homemade pies and baked treats, featuring traditional fruit pies, creamy favorites, and essential pastry basics. These recipes are simple, time-tested, and perfect for everyday baking or special occasions.
Fruit & Traditional Pies
Old-fashioned fruit pies made the home-baked way — sweet, comforting classics that never go out of style.
Custard, Cream & Specialty Pies
Rich and smooth pie favorites — from tangy citrus to creamy holiday classics.
Pastry Basics & Baked Extras
Everything you need to build the perfect pie — plus biscuits and simple tarts for everyday baking.
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FAQ
What’s the difference between pie crust and pastry dough?
Pie crust is a type of pastry dough made to bake up flaky and sturdy. Many “pastry” recipes use the same idea—fat + flour + liquid—to create tender, layered dough.
How do I avoid a soggy bottom crust?
Use a hot oven, avoid overly wet fillings, and consider pre-baking (blind baking) the crust for custard or cream pies.
What can I substitute for “sour milk” in older recipes?
Buttermilk is a great substitute. Or add 1 teaspoon vinegar or lemon juice per cup of milk and let it sit a few minutes.
Should I use butter or shortening for pie crust?
Butter gives more flavor; shortening can make crust extra flaky. Some bakers use a mix of both.