Dough

This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

This pie dough is wonderfully versatile, and cookbook author Ken Haedrich uses it for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.

Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Use refined coconut oil for a vegan pie crust that's flaky without a noticeable coconut flavor.

Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

I’ve already admitted that I’m usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it’s really not that difficult. This is a recipe I’ve relied on for years when those blue moons come along.

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

There are three distinct, fundamental steps here: 1) weigh, 2) mix, and 3) chill. Once you've chilled your dough overnight, you can proceed with rolling, panning, pre-baking (if needed), and finishing your pie.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.