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Easy Pie Crust

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...

Author: Martha Stewart

Classic Cream Puffs

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...

Author: Martha Stewart

Shepherd's Pie

You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can...

Author: Martha Stewart

Key Lime Pie

You don't need to travel to the southernmost point of Florida to enjoy a slice of this tart pie. Learn how to make your own key lime pie at home, complete...

Author: Martha Stewart

Pate Brisee (Pie Dough)

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....

Author: Martha Stewart

Basic Pastry Dough

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Author: Martha Stewart

Basic Pie Dough for Apple Pie

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

Classic Chicken Potpie

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...

Author: Martha Stewart

Blueberry Tart

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Author: Martha Stewart

Graham Cracker Crust

Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.

Author: Martha Stewart

Perfect Pie Crust

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Author: Martha Stewart

Easy Chicken Potpies

These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.

Author: Martha Stewart

Pate a Choux

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.

Author: Martha Stewart

Chocolate Raspberry Tart

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped...

Author: Martha Stewart

Best Coconut Cream Pie

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

Strawberry Tart

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Author: Martha Stewart

Rustic Plum Tart

This luscious free-form tart can be filled with any seasonal fruit.

Author: Martha Stewart

Blueberry Crumble Pie

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright...

Author: Martha Stewart

Apple Crumble Pie

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...

Author: Martha Stewart

Rhubarb Pie

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Author: Martha Stewart

Apple Pie

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

Banana Cream Pie

For a sweet, billowy dessert, try our banana cream pie recipe. This recipe for delicious banana cream pie is adapted from "Martha Stewart's Baking Handbook,"...

Author: Martha Stewart

Martha's Sour Cherry Pie

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Author: Martha Stewart

Our Favorite Pie Crust

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...

Author: Martha Stewart

Mini Blueberry Tarts

No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.

Author: Martha Stewart

Tortilla Pie

Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.

Author: Martha Stewart

Cheddar Topped Shepherd's Pie

Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar...

Author: Martha Stewart

Basic Pie Crust

Use this recipe when making our Coconut Custard Pie.

Author: Martha Stewart

Perfect Apple Pie

Many cooks are intimidated by pastries and pies, thinking they'll make a mistake with the dough and ruin the recipe. The fact is, most of the errors that...

Author: Martha Stewart

Blueberry Pie

...

Author: Martha Stewart

Apple Strudel

Our simplified version of the classic layered pastry calls for store-bought phyllo dough.

Author: Martha Stewart

Apple Pie with Cheddar Crust

The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.

Author: Martha Stewart

Lemon Cream Pie

Serve up a slice of sunshine with this fluffy cream pie

Author: Martha Stewart

Sweet Cherry Pie

...

Author: Martha Stewart

Rhubarb Custard Pie

A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.

Author: Martha Stewart

Coconut Cream Pie

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...

Author: Martha Stewart

Old Fashioned Apple Pie

The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery...

Author: Martha Stewart

Apple Pecan Pie

This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream...

Author: Martha Stewart

Greek Spanakopita

This classic spinach pie is made with phyllo dough.

Author: Martha Stewart

Black Bottom Pie

The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on...

Author: Martha Stewart

Fruit Pie with Crumb Topping

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

Chocolate Pecan Pie

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

Mincemeat Pie

Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the...

Author: Martha Stewart

Pecan Pie

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...

Author: Martha Stewart

Coconut Custard Pie

We skipped the cream on top to let the tropical custard filling be the star.

Author: Martha Stewart

Sweet Potato Pie with Pecan Topping

Sweet potatoes are spiced with cinnamon and nutmeg and enriched with cream, brown sugar, and maple syrup for the flavorful filling of this pie. A candied...

Author: Martha Stewart

Apricot Tart

Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.

Author: Martha Stewart

Chocolate Peanut Butter Pie

In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut...

Author: Martha Stewart

Key Lime Tart

...

Author: Martha Stewart

Indiana Sugar Cream Pie

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"...

Author: Martha Stewart