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Entries tagged with 'crusts'

Easy Pie Dough

Serious Eats J. Kenji López-Alt 85 comments

This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking. More

Gluten-Free Tuesday: Sweet Tart Dough

Serious Eats Elizabeth Barbone 4 comments

I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust. This recipe makes a simple sweet tart crust. How simple? Just cream together the butter (or shortening if you are dairy-free) and sugar and then add the dry ingredients. More

Cakespy: Banana Cream Pie in a Chocolate Peanut Butter Cookie Crust

Serious Eats cakespy 14 comments

Please, stop using banana bread as the final resting place for your ripe bananas. Because there's a much sweeter option: namely, banana cream pie. In a chocolate peanut butter cookie crust. This concoction combines the classic idea of combining rich, creamy banana pudding with cookies, but in a far more decadent way. More

Peanut Butter S'mores Pie

Serious Eats Jenny McCoy Post a comment
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