All-Butter Piecrust
by Nicole Rees
A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes of butter, rather than lumps, that remain in the dough when you roll it. As the crust bakes, the butter melts, creating steam pockets that leave behind a flaky texture.
Ingredients:
6 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. granulated sugar
3/8 tsp. table salt
4 oz. (8 Tbs.) cold unsalted butter, preferably European style, cut into 3/4-inch pieces
3 to 4 Tbs. ice water
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Sweet Potato Pie
by Tasha DeSerio
Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
Ingredients:
For the pie dough
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed
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Classic Apple Pie
by Carole Walter
For best results, bake this pie at least a few hours before you plan to cut into it; otherwise, the filling may be soupy. With time, the fruit reabsorbs the juices, and the pie will cut like a charm. A pastry cloth and a rolling pin stocking, or sleeve, are simple tools that make it easier to roll out the dough.
Ingredients:
1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
1 lb.Granny Smith apples (about 2-1/2 medium)
2 tsp. fresh lemon juice
2/3 cup packed light brown sugar
1/4 cup plus 1 Tbs. granulated sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon; more to taste
1/4 tsp. kosher salt
1/8 tsp. ground nutmeg
1 large egg white
2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
4 to 6 Tbs. all-purpose flour
1 recipe Flaky Pie Pastry
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Pecan Rum Tart
by Carolyn Weil
By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.
Ingredients:
1 disk (1/2 recipe) Butter Pie Dough
2 large eggs
1/4 cup packed brown sugar
1/2 cup dark corn syrup
2 Tbs. dark rum
2 Tbs. unsalted butter, melted
1 tsp. pure vanilla extract
Pinch table salt
6 oz. (1-1/2 cups) pecans, coarsely chopped
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Whether you bake a classic like our ultimate Pumpkin Pie (fresh-ground spices make the difference) or add a new recipe to the lineup (Coffee-Toffee Pecan or Fresh Pear Pie, anyone?) the crust is what makes or breaks a pie. Our pie videos cover all the basics for keeping those crusts crisp, flaky and tender—not to mention beautiful.
All-Butter Piecrust
Sweet Potato Pie
Classic Apple Pie
Pecan Rum Tart