Pies and Tarts

Blueberry Pie

(American blueberry-filled double-crust tart)

True blue American blueberry pie. Simple, sweet, rich, delicious and chock full of antioxidants. Blueberry pie is the perfect finish to a meal during the summer blueberry season. Try the star-studded crust variation for your next Memorial Day, Fourth of July or Labor Day celebration. Read more »

Pâte Brisée

(French pastry crust for savory tarts and pies)

Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d'oeuvre. Read more »

Pflaumenkuchen

(German plum tart)

This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. Read more »

Pie Crust

(American dessert pastry crust)

Pie crust was once a staple recipe in every American home. But most cooks these days are afraid to even attempt a homemade pie crust. The mere thought scares the bejesus out of people, but it shouldn't. Pie crust is simplicity itself. Just keep two things in mind: keep all the ingredients cold, and work the dough as little as possible. Follow that advice and the following recipe and you'll have flaky perfection. Read more »