Pâte sucrée (pronounced pat-sue-cray) is the sweet, crumbly dough that gives tarts a sturdy, tender base for custards, creams, and fruits. When it's made well, pâte sucrée has the crumbly texture of a buttery sable cookie. It tastes like shortbread, but is able to support even the heaviest filling without falling to pieces. More
Any gluten-free cookie works well in this crust. If using creme-filled sandwich cookies, use only four tablespoons of melted butter.... More
This recipe makes enough dough for one single crust 9-inch pie. Double the recipe for double crust pies, such as apple. Unlike traditional wheat-based pie crusts, this recipe is rolled out directly after making and then chilled. Once chilled, the... More
Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon. More
This homemade version of a chocolate cookie crumb crust blows the kind made with packaged cookies away! It's a perfect crust for cheesecakes, crumb crust pies, and tarts. It's a little extra work, but I promise, the pure chocolaty flavor and sweet/salty balance is worth it! More
I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust. More
The best part about pie design is that you can let your creativity shine, whether you crimp or braid the edges, weave a lattice, or make cutout patterns. Here's some inspiration and step-by-step instructions for ways to make any pie look beautiful. More
Nothing instills fear in novice home bakers more than the prospect of making a pie crust from scratch, which is why many people turn to Jiffy's boxed mix. We test it to find out how it stands up. More
