Pastry dough can be either flaky or sweet. A pie crust can be made from crumbs which you "pat-in-the-pan", such as a graham cracker crust (commonly used in cream pies). A crust can also be made from Puff pastry dough or Phyllo dough (both can be found in your grocer’s freezer).
Basic pie dough or flaky pastry is the standard American dough for pies, and is a fairly simple and versatile dough. It is made with flour, butter or fat, and liquid (usually water, but the liquid can be water, egg, or a combination of the two).
Basic pie dough is the standard American dough for pies. It is made with flour, butter or fat, and liquid (usually water). The ideal crust will turn out flaky.
Sweet Pie Crust (pâte sucrée) is made in a similar way to the flaky pie crust, with the addition of sugar and sometimes baking powder making them more cookie-like in texture. Pastry recipes containing sugar can be handled less gingerly than a traditional crust because sugar tenderizes the dough.
A delicate dough that is usually made by beating the fat with sugar, then mixing in eggs, with the flour added at the end.
A great crust for many savory pies.
A versatile cookie crust made with graham crackers.
An excellent accent to many cream pies.
This recipe is almost as good as a basic crust, but is much easier and more forgiving.
This crust can be used instead of a basic pie crust in any compatible recipe, such as lemon, pumpkin, or most savory recipes.
A basic crust, but made from wheat flour.
These crusts are great for diabetics, or anyone trying to make a healthier pie.
Crusts suitable to a vegan diet
Crusts suitable to a gluten-free diet.