Pies main page

Pie crusts:
Flaky pie crust
Graham cracker crust
Almond pie crust
Never fail pie crust
Pate sablee
Pate sucree
Quick and easy pie crust

Pies and tarts:
Apple pie cragwood
Black bottom pie
Black walnut pie
Blueberry pie
Blueberry supreme
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate bavarian cream pie
Chocolate bourbon pecan pie
Chocolate pecan pie
Chocolate raspberry pie
Cranberry pear phyllo tart
Cranberry walnut tart
Dutch apple pie
Fig tart
Florida key lime pie
French apple tart
Lemon meringue ice cream pie
Lemon meringue pie
Lemon tart with walnut crust
Lemon tart
Light lemon tart
Lime curd and almond tart
Lime mousse tart
Maple syrup tart
Oatmeal pie
Pamplemousse pie
Pear and almond cream tart
Plum frangipane tart
Pumpkin pie
Pumpkin pie "pumpkin"
Pumpkin-orange pie
Raspberry pie
Rhubarb custard pie
Strawberry-topped lime mousse tart
Southern pecan pie
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


For one 9-inch pie crust

3/4 cup flour
1/4 cup sliced almonds
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chilled butter
1 tablespoon cold water

Preheat oven to 425 degrees.
Blend first 4 ingredients in food processor until nuts are finely ground.
Cut butter into pieces and add to flour mixture. Process until it resembles coarse meal.
Add enough water and blend until dough clumps together. Wrap in plastic and chill for 20 minutes.
Roll out and transfer to tart pan with removable bottom. Freeze crust 30 minutes.
Bake crust for about 15 minutes. Cool, Reduce oven to 325 degrees. Bake crust until lightly brown.
Use pie crust for fresh fruit tarts.
Spoon vanilla custard in bottom of crust, cover with fresh fruit, and glaze.

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