David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease.
Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts. And on our thighs.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)
Not familiar with the term “crostata”? We have a hunch you’re going to like what it means, which is essentially “less fussy than pie.”
We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
A tart that comes together with ease and elegance and sullies but a single bowl. (Just don’t let it slip to guests how truly easy it is.)
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
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