Is pie the new cupcake? Who cares? 10 sweet and savory pies (and tarts) you'll want to eat for breakfast, lunch, dinner, and dessert.
Himalayan Blackberry Pie by lapadia
Shop the Story
Leek, Lemon, and Feta Quiche by Feeding the Saints (A.C. Parker)
Heirloom Tomato and Lemon Mascarpone Tart by nannydeb
Blueberry Tart by SmallKitchCara
Corn, Goat Cheese, Basil, and Lemon Tart with Basil and Lemon Oil by dashandbella
1975 Dick Taeuber's Brandy Alexander Pie by amanda
Brown Butter and Cheddar Apple Pie by Midge (Summer, shmummer -- we couldn't help ourselves. Save this one for apple season.)
Written by: Food52
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13 Comments
Aliwaks
August 15, 2011
Made a margarine pie crust the other day... I know margarine is blechhy but had a ton left over from previous chef ... So rather than buy crisco I tried it out ... It was flaky and tastdiane made some cute hand pies and a lovely tart. on a separate note I've found that my crust fear was allayed by really relaxing about the whole thing, I was a bog premade crust buyer for quick the while. Now I use my hands to mix the fat into the flour, I have cold hands, plus I keep a bowl of ice water nearby, I haven't had any spectacular disasters since I stopped being freaked out by it, it's even allowed me to experiment a bit more (different flours, fats etc). My advice don't fear the crust!! Trust your hands add more flour if you need it add more fat... Know what it feels like when it's right. By the way these all sound delish!
Polly H.
August 14, 2011
Speaking of pie crust; I'd used the standard Crisco recipe for years, and then Crisco removed the hard fats. Result; a crumbly uninteresting, albeit healthier, crust. I found a 6 T. butter and 2 T. lard plus flour, etc. recipe that may get me back to a really flaky crust again. Will wait for cooler Texas weather. Food 52 is full of great recipes, ideas, and all good things to this 77 yr. old cook. The kitchen is the most creative room in the house.
calendargirl
August 14, 2011
Welcome, Polly Husted! I have found that substituting 1-2 T farmers' market lard for the same amount of butter in my pie crust recipes really does make a wonderful crust -- easy to handle and flaky, too. And while I still sometimes make crust in the processor, by using the two-knife mixing method, or a pastry cutter, the distribution of fat throughout the pastry is irregular, and that makes for crust perfection.
MotherWouldKnow
August 10, 2011
If pies are the new cupcakes, then a whole lot of beginner cooks are either going to head to the frozen pie dough section of the grocery store, or look at skipping this "next thing" entirely. :)) I love a good pie, but some days the thought of making pie crust makes me want to cry.
drbabs
August 10, 2011
I felt that way, too, but after seeing this video: http://www.food52.com/blog/1182_brown_butter_and_cheddar_apple_pie, I started making my own crust and haven't looked back. Try it!
aargersi
August 10, 2011
Me too Dr B! I had fear of crust - but I started with the Himalayan Blackberry above and have made several of the featured recipes - now that I have made crust I find it to be a snap and SO worth it! Embrace the crust! Don't fear it!!!!
Kristen M.
August 10, 2011
I was afraid too -- learning to make crusts in the food processor made all the difference. Paule Caillat's fool-proof Brown Butter Tart Crust is a great way to ease in too: http://www.food52.com/blog/2237_paule_caillats_brown_butter_tart_crust
Burnt O.
August 10, 2011
I was always leery of making pie dough too - until I started teaching kids how to make it! It comes together in 3 minutes flat and I've never looked back. The same with homemade pasta - I never hesitate to have pasta for dinner just because I don't have any dried pasta in the pantry. Have eggs and flour? You have pasta. And again - the kids can make it while you cook the sauce / filling / etc...
lapadia
August 10, 2011
But, I have to add that when I am just really NOT in the mood, Trader Joe's has an excellent crust - a frozen pkg., the top and bottom raw dough...just saying! :)
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