facebook share image   twitter share image   pinterest share image   E-Mail share image

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

Grandma Friendship's Raisin Pie

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...

Author: Martha Stewart

Tortilla and Black Bean Pie

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before...

Author: Martha Stewart

Maple Pecan Pie

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality...

Author: Martha Stewart

Easy Peach Potpie

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...

Author: Martha Stewart

Key Lime Tart

...

Author: Martha Stewart

Ground Turkey Shepherd's Pie

Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas...

Author: Martha Stewart

Pear Galette

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

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

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

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

Raisin Pie

This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.

Author: Martha Stewart

Perfect Pumpkin Pie

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

Chocolate Wafer Crust

Use this recipe to make our Espresso Cream Pie.

Author: Martha Stewart

Apple Strudel

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

Author: Martha Stewart

Coffee Cream Pie

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso...

Author: Martha Stewart

Custard Tart

Author: Martha Stewart

Rhubarb Strawberry Lattice Pie

Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you...

Author: Martha Stewart

Meat Pie with Hot Water Crust

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's...

Author: Martha Stewart

Cream Cheese Pie Crust

A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang....

Author: Martha Stewart

Pork Pie

This savory, double-crusted pie is delicious served warm or chilled.

Author: Martha Stewart

Martha's Lemon Meringue Pie

Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are...

Author: Martha Stewart

Pumpkin Pie Made with Roasted Fresh Pumpkin

Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.

Author: Martha Stewart

Peach Pie

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...

Author: Martha Stewart

Black Bottom Pie

This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry...

Author: Martha Stewart

Basic Pie Crust

Use this recipe when making our Coconut Custard Pie.

Author: Martha Stewart

Cranberry Curd Tartlets

Author: Martha Stewart

Gingersnap Crust

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Author: Martha Stewart

Croquembouche

The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.

Author: Martha Stewart

Martha's Favorite Tarte Tatin

This recipe comes from Martha's "Pies & Tarts."

Author: Martha Stewart

Fruit Filled Hand Pies

This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.

Author: Martha Stewart

Pumpkin Chiffon Pie

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...

Author: Martha Stewart

Shaker Lemon Pie

Author: Martha Stewart

Apple Pie Bread Pudding

...

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

Plum Crumble

Author: Martha Stewart

Quick Spanakopita

Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.

Author: Martha Stewart

Rhubarb Strawberry Tart

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,...

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

Double Crust Apple Pie

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...

Author: Martha Stewart

Chocolate Ganache Tart

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...

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

Broccoli Calzones

These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.

Author: Martha Stewart

Custard Pie

This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.

Author: Martha Stewart

Coconut Cream Pie with Chocolate Macaroon Crust

Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.

Author: Martha Stewart

Strudel Dough

Use this dough to make Old Vienna Apple Strudel.

Author: Martha Stewart

Brown Sugar Butternut Squash Pie

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our...

Author: Martha Stewart

Gluten Free Pie Dough

Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.

Author: Martha Stewart

Cheesecake Crust Dough

Use this recipe to make our New York-Style Cheesecake with Cookie Crust.

Author: Martha Stewart

Apple Sour Cream Crumb Pie

After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the...

Author: Martha Stewart