For a 9-inch single-crust pie, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or freeze for future use).

Whisk together in a medium bowl or pulse briefly in a food processor:

Have ready:

If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with:

Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add:

The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.

For blackberries or blueberries, we like to use Cornmeal Pie or Pastry Dough. Please read About Crusts Baked with Fillings.

Line a 9-inch pie pan with:

Toss together in a large bowl:

Combine in a small bowl:

Sprinkle this mixture over the berries and stir gently until well blended. Let stand 15 minutes.

Turn the fruit into the pie shell. Dot with:

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Place the pie on a baking sheet and bake until golden brown, about 1 hour 15 minutes. Let cool completely on a rack.

Vary a basic pie or pastry dough for a double crust by adding to the dry ingredients one of the following:

This is our all-time favorite pie dough recipe. We find that all-butter doughs taste better and are easier to handle than doughs with a combination of butter and shortening. For a 9-inch single-crust pie, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or freeze for future use).

Whisk together in a medium bowl or pulse briefly in a food processor:

Add:

If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with:

Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add:

The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.

Delicious for savory pies, like quiche, or for Apple Pie.

Prepare All-Butter Pie or Pastry Dough, cutting in with the butter 2 cups shredded sharp or medium Cheddar (8 oz or 225g). Proceed as directed. The dough will be a little more crumbly than regular pie dough.

Cornmeal adds both crunch and lightness to crusts. Use this for fresh fruit tarts made with berries, peaches, or nectarines.

Prepare All-Butter Pie or Pastry Dough. Add ⅓ cup (35g) powdered sugar to the dry ingredients and substitute ¾ cup (120g) fine yellow cornmeal for ¾ cup (95g) of the flour.

Prepare All-Butter Pie or Pastry Dough. Add ½ cup finely chopped walnuts or pecans (grind them in a food processor), ⅓ cup (35g) powdered sugar, and (1 teaspoon finely grated lemon zest) to the dry ingredients.

Prepare All-Butter Pie or Pastry Dough. Add to the dry ingredients ⅓ cup (35g) powdered sugar and substitute 1 cup whole wheat pastry flour (120g), buckwheat flour (125g), spelt flour (125g), or dark rye flour (120g) for 1 cup (125g) of the all-purpose flour. For extra tenderness, beat 1 large egg yolk with ⅓ cup (80g) ice water and add it to the dough in place of the 6 tablespoons water.

This sugar cookie–like dough has a crumbly, melt-in-your-mouth texture when baked. Use it for any of the tarts in this chapter. For a single tart shell, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or freeze for future use).

Whisk together in a medium bowl:

Beat in a large bowl or the bowl of a stand mixer until smooth:

Add and beat until smooth:

Scrape down the sides of the bowl. Beat in until combined:

Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until the butter and flour are combined and crumbly, but do not mix so long that the dough is a completely smooth mass. Add:

Mix on low speed until the dough comes together. Divide the dough in half for large tarts or into 10 equal pieces for tartlets. Flatten each into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight. Before using, allow the dough to sit at room temperature until pliable but not soft.

Roll out the dough between two pieces of parchment paper. Transfer to one or two 10-inch tart pan(s) or ten 3-inch tartlet pans or rings and press the dough gently into the corners. Fit the dough into the pan as directed in Lining a Pie or Tart Pan with Dough. Prick the dough all over with a fork and freeze for 30 minutes.

Preheat the oven to 350°F.

Line the tart shell(s) with parchment paper and fill halfway with pie weights or dried beans. Bake until golden, about 25 minutes. Remove the parchment paper and weights and bake 5 minutes more. Let cool completely before filling.

Please read About Crusts Baked with Fillings.

Prepare:

Line a 9-inch pie pan with half the dough.

Drain, reserving the juice:

Measure 3 ½ cups fruit and ½ cup juice and combine in a bowl with:

Let the mixture stand, stirring occasionally, for 15 minutes, then pour into the bottom crust. Dot with:

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

This deliciously rich, slightly tangy dough makes excellent tart shells or turnovers.

Whisk together in a medium bowl:

Cut in until well blended:

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.

To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.

For a sweet pie, sprinkle sugar lightly over each layer of buttered phyllo. For a savory pie, you may crush a garlic clove and let it steep in the melted butter over low heat for 10 minutes, and sprinkle minced fresh herbs between the layers.

Have ready:

Keep phyllo sheets covered with a dry kitchen towel topped with a damp towel while you work. Place 1 sheet of phyllo on a work surface and brush with melted butter. If desired, sprinkle lightly with sugar. Place a second sheet of phyllo over the first, staggering the corners slightly. Brush with butter and sprinkle with sugar, if using. Repeat with the remaining phyllo, butter, and sugar, staggering each sheet so it doesn’t match up perfectly with the last. Transfer the dough to a lightly oiled 9- or 10-inch pie pan, pressing it evenly into the bottom and up the sides of the pan. Fold any dough edges extending beyond the rim of the pie pan underneath. The edge will have a slightly rumpled look.

For pies with unbaked fillings, preheat the oven to 375°F, line the shell with parchment paper, and fill halfway with pie weights or beans. Bake until browned and crisp, about 15 minutes.

For pies with baked fillings, fill and bake as directed in the recipe, covering the crust rim with foil if it starts to brown too quickly. Phyllo crusts are best the day they’re made.

Sweet, crisp meringue makes an excellent crust for tarts made with fresh fruit and whipped cream. Meringue shells can be made in pans of any size or formed on a baking sheet using a spoon or a pastry bag. To cut the sweetness, flavor the meringue with coffee or cocoa.

Position a rack in the lower third of the oven. Preheat the oven to 225°F. Very generously grease both the inside and the rim of a 9-inch pie pan, preferably glass, with vegetable shortening. Dust the pan with flour, tilt in all directions to coat, and then tap out the excess.

Prepare:

Spread the meringue over the bottom and up the sides of the prepared pie pan with the back of a spoon. Bake until the interior of the meringue seems just slightly sticky when probed with the tip of a paring knife, 1 ½ to 2 hours. Turn off the oven and let the crust cool completely in the oven. Fill the shell just before serving to prevent sogginess.

Whisk together in a bowl or process in a food processor for 10 seconds:

Add:

Mash with the back of a fork or process until the mixture resembles coarse crumbs. Drizzle over the top:

using the smaller amount of cream to start. Stir or process until the crumbs look damp and hold together when pinched, adding the additional tablespoon of cream if necessary to bring the dough together. To shape and bake, see About Pat-in-the-Pan Crusts.

Please read About Crusts Baked with Fillings. To use frozen blueberries, see Frozen-Fruit Pies.

Prepare:

Line a 9-inch pie pan with half the dough.

Combine in a large bowl and let stand for 15 minutes:

Pour the mixture into the bottom crust and dot with:

Cover with a pricked or vented top crust or a lattice, and freeze for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

When baked, this rich, sweet dough resembles a shortbread cookie. Use it for cream pies, lemon tarts, fresh fruit tarts with pastry cream, or any other pie or tart with a creamy or buttery filling.

Whisk together in a bowl or process in a food processor for 10 seconds:

Add:

Mash with the back of a fork or process until the mixture resembles coarse crumbs. Add:

Stir or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it and refrigerate for at least 30 minutes (up to 2 days). To shape and bake, see About Pat-in-the-Pan Crusts.

The flavor of the filling should determine which cracker or cookie to crumble.

Put in a medium bowl, reserving a tablespoon or two for topping, if desired:

Add and stir until well blended:

To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.

This crust pairs nicely with citrusy fillings, like the one for Lemon Meringue Pie, or use Lemon Curd and whipped cream.

Grind until fine in 2 batches in a food processor:

Transfer to a large bowl and add:

Stir until well blended. Press evenly into a 9-inch pie dish and bake as directed in About Crumb Crusts.

To make this crust in a food processor, combine all the ingredients and pulse until the nuts are finely chopped.

Chop to the consistency of coarse crumbs:

Combine in a large bowl with:

Mix with a fork until uniformly moistened. Press the nut mixture evenly over the bottom and up the sides of a 9-inch pie pan. Do not bake the crust before filling, but freeze it for 20 minutes.

Pair this crust with Lemon Curd and Whipped Cream, Key Lime Pie filling or Old-Fashioned Chocolate Pudding, or use it to make the ultimate Coconut Cream Pie.

Preheat the oven to 350°F.

Knead together in a medium bowl until the mixture comes together:

Press evenly into a 9- or 10-inch pie pan. Bake until the crust is golden brown and fragrant, 20 to 25 minutes. Let cool completely before filling.

This cherry pie is so good it’ll kill ya. Sour cherries, like Montmorency, make the best pie, but ripe Bing or Rainier cherries will certainly do. Please read About Crusts Baked with Fillings.

Prepare:

Line a 9-inch pie pan with half the dough.

Combine in a large bowl and let stand for 15 minutes:

Pour the mixture into the bottom crust and dot with:

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

Create a high rim with the crust to hold the generous filling.

Line a 9-inch pie pan with:

Chill and bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.

Pick over:

Hull the strawberries; cut very large ones in half. Measure 4 cups of berries and put in a large bowl. Puree the remaining 2 cups berries in a blender or food processor. Strain, if desired. Whisk together in a medium saucepan:

Whisk in:

Stir in the pureed berries. Bring the mixture to a simmer over medium-high heat, stirring constantly, and cook for 1 minute. Add to the reserved berries, and stir gently to combine. Pour into the crust. Refrigerate the pie for at least 4 hours to set.

This pie is best served the day it is made. Serve with:

Top your pie with ice cream and call it à la mode, if you will; call it paradise when you use firm, flavorful apples like Granny Smith, Rome Beauty, Braeburn, and Winesap. Apple pie is especially fine when made with Cheddar Pie or Pastry Dough. Please read About Crusts Baked with Fillings.

Prepare:

Line a 9-inch pie pan with half the dough. Peel, core, and slice ¼ inch thick:

Whisk together in a large bowl:

Stir in the apples along with:

Let stand for 15 minutes, stirring several times, so that the apples soften slightly.

Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:

Cover with a pricked or vented top crust, and freeze for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven and preheat it to 425°F.

For a bronzed crust, brush the top of the pie with:

Sprinkle with:

Place the pie on a baking sheet and bake for 30 minutes. Reduce the oven temperature to 350°F and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents, 30 to 45 minutes more. Let cool completely on a rack, 3 to 4 hours.

The pie is best the day it is baked, but it can be kept at room temperature for 2 to 3 days. If you wish to serve the pie warm, place it in a 350°F oven for about 15 minutes.

Precooking the filling eliminates any gap between it and the top crust when baked and produces a beautifully full, compact pie that slices like a dream.

Prepare:

Line a 9-inch pie pan with half the dough. Peel, core, and slice a little thicker than ¼ inch:

Melt in a large, deep skillet or Dutch oven over high heat until sizzling and fragrant:

Add the apples and toss until glazed. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, 5 to 7 minutes. Stir in:

Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 minutes. Immediately spread the apples in a thin layer on a baking sheet, and let them cool to room temperature.

Spoon the apple mixture into the bottom crust. Cover with a vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 350°F.

For a bronzed crust, brush the top of the pie with:

Bake until the crust is richly browned and the filling has begun to bubble, 30 to 40 minutes. Let cool completely on a rack, 3 to 4 hours.

The pie is best if eaten promptly, but it can be kept at room temperature for 2 to 3 days. If you wish to serve the pie warm, place it in a 350°F oven for about 15 minutes.

Prepare I or II, using:

In place of an upper crust, top with a sprinkling of:

Bake as directed. If the streusel starts to become too brown, loosely cover with foil until the apples are tender. Let cool completely on a rack.

Prepare:

Position a rack in the lower third of the oven and preheat the oven to 375°F.

Line a 9-inch pie pan with the dough. Chill and blind bake as directed in About Blind Baking Crusts. Brush the baked crust with:

Return the crust to the oven until the glaze is set, about 3 minutes. Reduce the oven temperature to 350°F. Whisk together in a medium bowl until well blended:

Arrange in a single layer, cut side down, in the bottom of the pie shell:

Pour the egg mixture over the peaches. Bake the pie until the custard is browned and crusty on top and appears firmly set in the center when the pan is nudged, 40 to 45 minutes. Let cool on a rack. Serve warm or at room temperature. The pie can be refrigerated for up to 2 days. If desired, garnish with:

Please read About Crusts Baked with Fillings. To use frozen peaches, see Frozen-Fruit Pies.

Prepare:

Line a 9-inch pie pan with half the dough.

Peel, pit, and slice ¼ thick:

Place the peaches in a large bowl and add:

Let stand for 15 minutes, stirring occasionally. Pour the filling into the bottom crust and dot with:

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, lightly brush the top of the pie with:

Sprinkle with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

This springtime pie is our very favorite fruit pie. If desired, make it all rhubarb by substituting more chopped rhubarb for the strawberries, and increase the sugar to 1 ⅓ cups. For a special twist, try adding 2 teaspoons Angostura bitters to the filling. Please read About Crusts Baked with Fillings.

Prepare:

Line a 9-inch pie pan with half the dough.

Combine in a large bowl and let stand for 15 minutes, stirring occasionally:

Pour the filling into the bottom crust and dot with:

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, lightly brush the top of the pie with:

Sprinkle with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

There are both “dry bottom” and “wet bottom” versions of this Pennsylvania Dutch specialty. The dry-bottom pie is almost like soft gingerbread in a crust, while the “wet” one, as in our version, consists of a molasses custard topped with crumbs.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. Position a rack in the center of the oven. Adjust the oven temperature to 400°F.

Combine in a medium bowl:

Mash with a fork or chop with a pastry blender until crumbly. Beat in a separate medium bowl until blended:

Stir in thoroughly:

Stir half of the crumb mixture into the molasses mixture, and pour into the prepared crust. Sprinkle the remaining crumb mixture evenly over the top. Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until the edges are firm, 20 to 30 minutes more. Let cool completely on a rack.

The pie can be stored at room temperature for up to 3 days. Serve accompanied with:

This old-fashioned pie is time-consuming, but the result is a heavenly slice of Americana. You may substitute 2 pounds (910g) muscadine or scuppernong grapes for the Concords, or any other variety whose skins slip off when pinched. Please read About Crusts Baked with Fillings.

Prepare:

Rinse, stem, and pick over:

One at a time, pinch the grapes to slip off the skins; reserve both skins and pulp separately. Simmer the pulp in a medium saucepan over medium heat until the seeds loosen, about 5 minutes. Run the pulp through a food mill or strain through a coarse sieve into a bowl and discard the seeds. Add the skins to the pulp, then stir in:

Let cool, then stir in:

Line a 9-inch pie pan with half the dough. Pour the filling into the bottom crust. Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

and sprinkle with:

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely in the pan on a rack.

Please read About Crusts Baked with Fillings.

This Joy classic originally appeared in the 1931 edition.

Coarsely chop:

Peel, core, and slice ¼ inch thick:

Combine the raisins and apples in a large saucepan. Add:

Cover and simmer until the apples are very soft. Stir in until well blended:

This mixture will keep for several days. Shortly before using the filling, add, if desired:

Prepare:

Line a 9-inch pie pan with half the dough. Pour the filling into the pie shell. Cover with a pricked or vented top crust or with a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Bake until deep golden brown, 50 to 60 minutes.

Stir together in a large bowl:

Cover tightly and refrigerate for at least 3 days to allow the flavors to meld and develop. Prepare a crust and bake as for Mock Mincemeat Pie.

Please read About Crusts Baked with Fillings.

Prepare:

Combine in a medium saucepan and bring to a boil over high heat:

Reduce the heat and simmer gently for 5 minutes. Remove from the heat. Mix thoroughly, then stir into the raisins:

Add and bring to a simmer over medium heat, stirring constantly:

Continue to simmer for 1 minute. Let cool to room temperature.

Line a 9-inch pie pan with half the dough. Pour the filling into the bottom crust. Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

For a bronzed crust, brush the top of the pie with:

Bake the pie until the crust is richly browned and the filling is bubbly, 40 to 45 minutes. Let cool completely on a rack. The pie can be stored at room temperature for up to 2 days. Serve with:

A deep-dish pie is the perfect pièce de résistance when a regular pie just won’t do. Follow this recipe using a variety of different fruits for an absolutely stunning dessert: Use 1 ½ recipes of any of the fruit fillings in this chapter with the exception of uncooked apple pie filling. Please read About Crusts Baked with Fillings.

Have ready a 9-inch deep-dish pie pan or a 9-inch springform pan. Prepare:

Divide the dough in half, and divide one of those halves in half again. Shape the two smaller pieces of dough into disks, wrap tightly, and refrigerate. Dust a work surface with flour and roll out the large piece of dough into a large round ¼ to ⅓ inch thick. Transfer the dough to the pie pan or springform pan, pressing it into the corners and up the sides. Fold any overhanging dough back and tuck it under to make a thick edge that sits just on top of the pan rim. Chill the dough while you prepare the filling and top crust.

Toss together in a large bowl:

Roll out one of the smaller pieces of dough into a round ¼ to ⅓ inch thick (save the other small piece for decorative accents on the top crust, or store it in the freezer for future use). Pour the filling into the bottom crust. Place the dough round over the filling and fold the overhanging edge under the bottom crust. Flute or crimp the rim, and cut steam vents in the top crust. Freeze the pie for 20 minutes. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Brush the top crust with:

Sprinkle with:

Place the pie on a baking sheet and bake until golden brown and the filling is thick and bubbles up through the crust vents, about 1 hour 20 minutes. Let cool completely on a rack before slicing, 4 hours.

Slab pies are ideal for potlucks, or if you simply prefer a higher crust to filling ratio. Any of the fruit fillings in this chapter can be used to make a slab pie. Please read About Crusts Baked with Fillings.

Prepare:

Divide the dough in half and shape each into a rectangular brick. Wrap each in plastic wrap and refrigerate 1 hour.

Toss together in a large bowl:

Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Roll out half the dough into a roughly 18 × 13-inch rectangle about ¼ inch thick. Transfer the dough to a jelly-roll pan (15 × 10 inches) and trim the edge so there is about a ¾-inch overhang. Pour the filling into the bottom crust. Roll out the remaining dough into a roughly 16 × 11-inch rectangle about ¼ inch thick. Place the dough over the filling and fold the overhanging edges back underneath themselves so a thick edge of dough rests on the rim of the pan. Crimp or flute the edge, and cut steam vents in the top crust. Brush with:

Sprinkle with:

Bake until golden brown and the filling is thick and bubbles up through the crust vents, 35 to 40 minutes. Let cool on a rack for 1 hour before slicing.

This classic French upside-down apple tart is named for the Tatin sisters, who served it at their hotel in the Loire Valley. When the tart is turned out of the skillet, the top crust—an overlapping ring of golden, caramelized apples—is an enticing sight. Prepare the tart in any deep, heavy ovenproof skillet, such as cast-iron, measuring 7 to 8 inches across the bottom and 10 to 11 inches across the top. Pans made especially for tarte Tatin are available online and at some cookware stores. Please read Rolling Pie Dough and Lining a Pie or Tart Pan with Dough.

Have ready:

Roll or cut the dough into a 12-inch round, slip a cookie sheet beneath it, and refrigerate.

Position a rack in the upper third of the oven. Preheat the oven to 375°F.

Peel, core, and quarter:

Melt in a skillet (see note for skillet size and type):

Remove from the heat and sprinkle evenly over the bottom:

Arrange a ring of apple quarters around the outer edge of the skillet, standing the apples on the thin edge of their cut side and propping them up against one another so as to fit as many as possible. Fill in the center of the skillet with the remaining apple quarters. (You may have a piece or two of apple left over.) Place the skillet over high heat and cook until the juices turn from butterscotch to deep amber, 10 to 12 minutes.

Remove the skillet from the heat, spear the apples with a fork or the tip of a paring knife, and flip them onto their uncooked sides. Return the skillet to high heat and cook 5 minutes more. Remove the skillet from the heat and slide the prepared crust onto the apples. Being careful not to burn your fingers, gently tuck the edges of the dough against the inner sides of the skillet. Transfer to the oven and bake until the crust is richly browned, 25 to 35 minutes. Let cool on a rack for 20 minutes.

Loosen the sides of the tart with a knife and invert the tart onto a heatproof serving plate. Return any apples that stick to the skillet to their proper place on top of the tart. Serve immediately, or let stand at room temperature for up to 8 hours. When ready to serve, warm the tart to tepid in an oven heated at the lowest setting.

Line a 9-inch pie shell or four 3 ½-inch tartlet shells with:

Freeze the shell(s) for 20 minutes.

Preheat the oven to 325°F.

Beat in a medium bowl:

Stir in:

Pour the filling into the chilled shell(s). Bake until the custard is firm, about 1 hour for a pie or 30 to 35 minutes for tartlets. Serve warm or cold.

Best served the day it is baked.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. Position a rack in the lower third of the oven. Adjust the oven temperature to 375°F.

Bring to a simmer in a small saucepan:

Remove from the heat and add:

Whisk gently until the chocolate is completely melted and the mixture is smooth, then whisk in:

Pour the chocolate mixture into the tart shell. Bake until the center seems set but still quivers, like gelatin, when the pan is nudged, 15 to 20 minutes. Let cool in the pan on a rack.

Serve slightly warm or at room temperature with:

Store in the refrigerator.

Serve this tart in small slices. It is like a candy bar in pie form.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Position a rack in the lower third of the oven. Reduce the oven temperature to 325°F.

Stir together in a medium heavy saucepan:

Place the pan over medium heat and stir until the sugar dissolves. It is important that the sugar be dissolved before the boil is reached, so slide the pan off and on the burner as necessary. Increase the heat to high and bring the syrup to a rolling boil. Cover the pan tightly and boil for 2 minutes. Uncover the pan and cook until the caramel begins to darken. Gently swirling the pan, cook until the caramel turns a deep amber. Remove the pan from the heat. Standing back to avoid spatters, pour in:

Stir until smooth. If the caramel remains lumpy, place the saucepan over low heat and stir until smooth. Let cool for 10 minutes. Whisk until frothy in a medium bowl:

Gradually whisk the caramel mixture into the egg mixture. Pour the filling into the prepared tart shell. Bake until the edges darken and begin to bubble and the center looks almost set, 45 to 55 minutes. Let cool completely in the pan on a rack.

Spread over the caramel filling:

Sprinkle with:

Refrigerate the tart until firm, at least 4 hours, or for up to 2 days. Serve chilled with:

In this rich tart, nuts are enrobed in amber caramel and baked to sticky perfection.

Line a 9-inch two-piece tart pan or ring with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. While the tart shell bakes, prepare:

Stir into the finished sauce:

Increase the oven temperature to 400°F if necessary. Pour the caramel-nut mixture into the tart shell and bake until very bubbly and deeply browned, 15 to 20 minutes. Let cool completely in the pan on a rack.

This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Position a rack in the center of the oven. Reduce the oven temperature to 350°F if necessary.

Combine in a medium heatproof bowl:

Bring 1 inch of water to a bare simmer in a skillet. Set the bowl in the skillet and stir until the butter is melted. Remove the bowl from the skillet. Add to the bowl and beat until no yellow streaks remain:

Stir in:

Return the bowl to the skillet and, stirring gently, heat the mixture until thickened to the consistency of heavy cream (it will lightly coat a spoon), 6 to 8 minutes. Strain through a fine-mesh sieve into a medium bowl, then stir in:

Pour the filling into the tart shell. Bake until the center is set when the pan is nudged, 15 to 20 minutes. Let cool completely in the pan on a rack. Lightly press a sheet of oiled plastic wrap directly on the filling. The tart can be refrigerated for up to 1 day. Let warm to room temperature before serving. If desired, serve with:

The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool completely.

Brush over the bottom of the crust:

Refrigerate the shell for 10 minutes to set the glaze. Spread evenly in the crust:

Arrange over the cream in a single layer:

If desired, brush the fruit lightly with:

Or, just before serving, dust the tart very lightly with:

If not serving immediately, store in the refrigerator for no longer than 6 hours.

You can make this tart with any summer berry or with a mixture of berries.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake the crust as directed in the dough recipe, or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool completely. Position a rack in the center of the oven. Reduce the oven temperature to 350°F if necessary.

Stir together in a large bowl just until combined:

Distribute the raspberry mixture evenly in the tart shell. Sprinkle over the berries:

Bake until the streusel has browned and thick juices bubble up near the center, 50 to 60 minutes. Let cool completely in the pan on a rack.

Position a rack in the lower third of the oven. Preheat the oven to 375°F.

Line 8 standard muffin cups or 5 individual 4-inch pie pans with:

Fill with:

Whisk to combine in a medium bowl:

Pour the mixture over the fruit. Bake until golden brown and bubbling, 30 to 40 minutes. Let cool completely in the pan(s) on a rack.

Named after the Austrian town of Linz, the traditional linzertorte is a lattice-top tart made with a rich nut crust and filled with raspberry or currant jam. Other jams, preserves, and marmalades can be substituted, as can fruit butters. Linzertorte improves in flavor if it stands for 2 to 3 days after baking, and it keeps for at least 1 week.

Whisk thoroughly in a large bowl:

Add and mix on low speed with an electric mixer until a smooth dough forms:

Press the dough into a flat disk, wrap in plastic, and refrigerate for at least 2 hours, or for up to 2 days. Let the dough stand at room temperature until malleable but firm, about 30 minutes.

Position a rack in the center of the oven. Preheat the oven to 350°F. Butter and flour a 9 ½- or 10-inch two-piece tart pan.

Set aside one-quarter of the dough for the lattice. Press the remaining dough evenly into the bottom and up the sides of the tart pan. Roll the remaining dough between 2 sheets of plastic wrap or wax paper into a 10-inch square. Remove the top sheet of plastic or paper and cut the dough into 8 to 12 strips of equal width. If the strips are too soft to handle, refrigerate or freeze them until firm.

Spread evenly over the tart shell:

The layer of jam should be about ¼ inch thick. Carefully arrange half of the dough strips on the tart at equal distance from each other; pinch the ends onto the bottom crust. Arrange the remaining strips on top at right angles to those beneath, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking. Bake until the lattice is golden brown, 40 to 45 minutes. Let cool completely in the pan on a rack.

The torte can be wrapped airtight, still on the pan bottom, and stored in the refrigerator for up to 1 week or frozen for up to 1 month. Serve at room temperature.

In this classic British dessert, a layer of tart jam is topped with a rich almond filling and sliced almonds. It is a gloriously elegant dessert, and sturdy enough to take on a picnic.

Butter and flour a 9-inch two-piece tart pan or tart ring. Line with:

Chill and bake as directed in the dough recipe or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Let cool for 10 minutes. Adjust the oven temperature to 375°F.

Prepare:

Spread over the crust:

Scoop the frangipane in dollops over the jam and spread evenly in the tart shell using a small offset spatula. Sprinkle over the top:

Return to the oven and bake until the frangipane is set and browned, 30 to 35 minutes. Let cool completely in the pan on a rack. Before serving, dust with:

These tarts are excellent made with just about any fruit. Part of their appeal is the way the frangipane bubbles up around the fruit, partially engulfing it and turning golden brown.

Have ready:

Butter and flour a 9-inch two-piece tart pan or tart ring for one large tart, or 5 tart rings placed on a large baking sheet for tartlets. Line the tart pan with the dough for the tart; or divide the dough into 5 pieces and roll into small rounds for the tartlets. Chill and bake as directed in the dough recipe, or in About Blind Baking Crusts. Cool completely.

Preheat the oven to 375°F. Fill the crust(s) with the frangipane and arrange on top in a decorative pattern one of the following:

Sprinkle the tart(s) lightly with:

Bake until the filling is browned and set and the fruit is lightly caramelized, 45 minutes for a single large tart, 30 to 35 minutes for small tartlets. Let cool completely in the pan(s) on a rack before serving.

This pie has a mild, sweet, buttery flavor. For a dark pecan pie with caramel notes, use light or dark brown sugar and dark corn syrup. We have also substituted sorghum syrup or maple syrup for part of the corn syrup with very good results. For even more flavor, brown the butter before adding to the filling (see the instructions in Brown Butter). If you are not a traditionalist, black walnuts instead of pecans make a piquant substitution.

Line a 9-inch pie pan, preferably glass, with:

Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 375°F if necessary. Position a rack in the center of the oven.

Whisk in a large bowl until blended:

Stir in:

Pour the filling into the pie crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 40 minutes. Let cool on a rack for at least 1 ½ hours.

Serve warm or at room temperature. The pie can be stored in the refrigerator for up to 2 days, but let come to room temperature or warm in a 275°F oven for 15 minutes before serving.

We have encountered this great Southern favorite at all sorts of gatherings, from parties to funerals. There are many variations, but we like to use our recipe for Pecan Pie, omitting the pecans and replacing the vanilla with a grating of nutmeg or 1 tablespoon (15g) lemon juice.

Prepare Pecan Pie, reducing the pecans to 1 cup and stirring in 1 cup chocolate chips or 6 ounces (140g) dark or milk chocolate, or a combination, cut into ¼-inch chunks, along with the nuts. Bake until set, 35 to 40 minutes. Refrigerate the cooled pie until cold and hard, then slice. To serve, warm the slices in a 275°F oven until the chocolate just begins to soften.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts. After removing the pie weights, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 325°F. Whisk in a large heatproof bowl just until no yellow streaks remain:

Pour the filling into the crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 40 to 50 minutes.

Prepare Chess Pie, adding ½ cup natural (40g) or Dutch-process (50g) cocoa powder, sifted, to the filling. Add the optional vanilla and omit the vinegar. If desired, dust the cooled pie with (cocoa powder) before serving.

Prepare Chess Pie, adding 1 cup pumpkin, squash, or sweet potato puree to the filling and, if desired, (½ teaspoon each ground cinnamon and cardamom). If desired, grate (nutmeg) over the cooled pie.

This is an unusual pie for those who like a little bitter with their sweet. Prepare Chess Pie, using 1 cup (200g) white sugar instead of a mixture of white and brown sugar, omitting the vinegar, and adding 1 tablespoon Angostura bitters to the filling.

Prepare Chess Pie. Substitute ½ cup (100g) additional white sugar for the brown sugar. Omit the salt and add the finely grated zest of 1 lemon. Use ⅓ cup (75g) heavy cream plus ⅓ cup (80g) fresh lemon juice instead of cream or buttermilk. Reduce the baking time to 30 to 40 minutes.

If you use the filling for Chess Pie, these are very much like Canadian butter tarts, which also sometimes contain walnuts, pecans, or raisins.

Prepare:

Line five 3-inch tartlet pans with the dough and bake as directed in the dough recipe or in About Blind Baking Crusts. Reduce the oven temperature to 325°F. Fill with the filling for:

Bake until set, about 20 minutes. When cool, top with:

The very tart filling in this favorite consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may sound odd, but don’t be afraid—it is as delicious as it is unusual. Please read About Crusts Baked with Fillings.

Finely grate and reserve the zest from:

Slice the lemons paper-thin, discarding the seeds. Combine the lemon slices and zest in a medium bowl with:

Cover and let stand at room temperature for 2 to 24 hours (the longer the better), stirring occasionally.

Prepare:

Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425°F.

Whisk in a large bowl until frothy:

Whisk in:

Stir in the lemon mixture. Pour the filling into the bottom crust and level with the back of a spoon. Cover with a pricked or vented top crust or a lattice. Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until a knife inserted into the center comes out clean, 20 to 30 minutes more. Let cool completely on a rack.

The pie can be refrigerated for up to 5 days, but it should be served at room temperature.

By simply varying the syrup in this pie, you can achieve a range of flavors.

Line a 9-inch pie pan with:

Bake as directed in About Blind Baking Crusts. Reduce the oven temperature to 350°F. Whisk together in a medium bowl:

Pour the filling into the crust. Bake until the center seems set but still quivers, like gelatin, when the pan is nudged, 45 to 55 minutes. Let cool completely on a rack.

Serve with:

Line a 9-inch pie pan, preferably glass, with:

Bake as directed in About Blind Baking Crusts. After removing the pie weights, glaze the crust with:

Return the crust to the oven and bake until golden brown, 5 to 8 minutes. Reduce the oven temperature to 350°F.

While the crust bakes, prepare the filling. Whisk together in a large bowl just until blended:

Bring to a simmer in a medium saucepan over medium heat:

While gently whisking, gradually add the hot cream to the egg mixture. Strain through a fine-mesh sieve. Immediately pour the hot custard into the warm crust. If desired, dust the top with:

Bake until the center of the custard seems set but quivery, like gelatin, when the pan is nudged, 40 to 50 minutes. Let cool completely on a rack. Serve plain or with:

or garnished with:

This simple variation adds a touch of color and tartness to traditional custard pie. Prepare Custard Pie, spreading ½ cup strawberry, raspberry, or apricot jam on the crust before gently ladling the hot custard filling on top. Bake as directed.

Prepare Custard Pie, omitting the optional nutmeg. Let the pie cool to room temperature. Meanwhile, prepare Chocolate Ganache. Let the ganache cool slightly, then spread it over the top of the pie. Refrigerate until the glaze sets.

If you plan to cover the pie with meringue instead of whipped cream, read About Meringue.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts. If topping the pie with meringue, adjust the oven temperature to 375°F if necessary.

Whisk in a medium heavy saucepan until well blended:

Gradually whisk in:

Vigorously whisk in until no yellow streaks remain:

Stirring constantly with a silicone spatula, bring to a simmer over medium heat. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a sputtering simmer and cook for 1 minute. Off the heat, whisk in:

Spoon the filling into the prepared crust.

To cover the pie with meringue, proceed at once, while the filling is still hot, to prepare:

Spread the meringue over the top of the hot pie, anchoring it to the crust rim all around. Bake the pie until the meringue is browned, 15 to 20 minutes, let cool completely on a rack, and refrigerate.

To cover the pie with whipped cream, press a sheet of plastic wrap directly on the surface of the filling. Refrigerate the pie for at least 3 hours to firm the filling. Shortly before serving, remove the plastic wrap and cover the pie with:

Prepare the crust and filling for Vanilla Cream Pie. Whisk 2 tablespoons instant coffee or espresso powder into the sugar and cornstarch mixture, and, if desired, substitute (1 tablespoon rum) for the vanilla. Top with Whipped Cream.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts. If topping the pie with meringue, adjust the oven temperature to 375°F if necessary.

Whisk in a medium heavy saucepan until well blended:

Gradually whisk in:

Bring just to a simmer, then take off the heat and whisk in until melted:

Vigorously whisk in until no yellow streaks remain:

Stirring constantly with a silicone spatula, bring to a simmer over medium heat. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a sputtering simmer and cook for 1 minute. Off the heat, whisk in:

Spoon the filling into the prepared crust, then proceed as for Vanilla Cream Pie.

Fill any blind-baked pie crust with:

Refrigerate until chilled, or until ready to serve. Garnish with:

Prepare the crust and filling for Vanilla Cream Pie, blending the sugar, cornstarch, salt, milk, and egg yolks in a blender with 2 very ripe bananas until completely smooth. Transfer the mixture to a saucepan and cook as directed, until thickened, stirring in the butter and vanilla at the end. Transfer to a bowl, press a piece of plastic wrap directly on the surface of the custard, and let cool completely.

Peel and thinly slice 2 firm-ripe bananas. Place half of the bananas in the bottom of the pie crust, and spoon half of the cooled custard over the bananas. Scatter the remaining bananas over the top, and top with remaining custard. Top the pie with Whipped Cream.

Line a 9-inch pie pan with:

Bake or chill the crust as directed in the recipe, About Crumb Crusts or About Blind Baking Crusts.

Combine in a medium heavy saucepan and cook over medium heat, stirring, until melted and bubbling, 3 to 5 minutes:

Remove from the heat and gradually stir in:

If necessary, return briefly to the heat to melt the butterscotch. Let cool slightly. Whisk in a separate medium heavy saucepan until well blended:

Gradually whisk in:

Whisk in the butterscotch. Whisk in until no yellow streaks remain:

Stirring constantly with a silicone spatula, bring to a sputtering simmer over medium heat. Simmer for 1 minute, scraping the corners of the pan well. Off the heat, stir in:

Spoon the filling into the crust and press a sheet of plastic wrap directly on the surface. Refrigerate the pie for at least 3 hours to firm the filling. Shortly before serving, remove the plastic wrap and cover the pie with:

If desired, substitute canned coconut milk for half of the whole milk.

In a medium saucepan bring 2 ½ cups (590g) whole milk to a simmer. Remove from the heat and stir in 1 cup flaked or shredded unsweetened coconut, toasted. Cover and let steep for 30 minutes, then strain. If desired, you may leave the toasted coconut in the milk rather than straining it out. Prepare the crust and filling for Vanilla Cream Pie using the coconut-infused milk instead of plain milk. Top the cooled pie with Whipped Cream and sprinkle with ½ cup flaked or shredded unsweetened coconut, toasted.

Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare this with sweetened condensed milk, substitute 1 ½ cups (455g) sweetened condensed milk for the heavy cream and do not add the white sugar.

Line a 9-inch pie pan with:

Bake as directed in About Blind Baking Crusts. After removing the weights, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Leave the oven on. Whisk thoroughly in a large bowl:

Warm the pie crust in the oven until it is hot to the touch, but leave the filling at room temperature. Pour the pumpkin mixture into the crust and bake until firm, 35 to 45 minutes. Let cool completely on a rack.

The pie can be refrigerated for up to 5 days. Serve cold or at room temperature, accompanied with:

Follow the directions in I, omitting the milk and adding 2 tablespoons (45g) molasses and 1 ½ cups (360g) sour cream.

If meringue is not your thing, feel free to top this pie with Whipped Cream. For a dessert with a richer filling, see Lemon Tart. Read About Meringue.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts. Leave the oven on. Combine in a medium saucepan:

Gradually blend in until smooth:

Add, blending thoroughly:

Add:

Stirring constantly, gradually add:

Bring to a full boil over medium-high heat, stirring gently. Once it begins to thicken, reduce the heat and simmer slowly for 1 minute. Remove from the heat and stir in:

Pour into the baked pie shell. Prepare:

Spread a band of meringue around the perimeter of the filling, anchoring it to the crust at all points. Dollop the remaining meringue over the center and smooth the top. Bake the pie until the meringue is browned, 15 to 20 minutes. If using Italian meringue, you may brown it with a propane torch instead of in the oven. Let cool completely on a rack. Serve or refrigerate for up to 5 days.

This pie owes its distinctive character to the citrus variety called the Key lime, which, while not native to Florida, is called the Key lime in the United States because it has been grown in the Florida Keys since the 1800s. Bottled Key lime juice is perfectly acceptable when fresh Key limes are not available, or, in a pinch, just use regular limes (but don’t tell anyone). Read About Meringue.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.

Reduce the oven temperature to 325°F. Whisk together in a medium bowl until well blended:

Pour the filling into the pie crust. If not topping the pie with meringue, bake the pie until the center looks set but quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a rack, then refrigerate for up to 1 day. Serve with:

If topping the pie with meringue, bake the pie until the filling thickens just enough to support the topping, 5 to 7 minutes, but no longer. Meanwhile, prepare:

Spread a band of meringue around the perimeter of the filling, anchoring it to the crust at all points. Dollop the remaining meringue over the center and smooth the top. Bake the pie until the meringue is browned, about 20 minutes more. If using Italian meringue, you may also brown it with a propane torch instead of in the oven, but first bake until the filling is set. Let cool completely on a rack, then refrigerate for up to 5 days.

This is a pie for the hottest of summer days, when firing up the oven is the last thing you want to do.

Line a 9-inch pie pan with:

Or have ready a store-bought graham cracker crust. Freeze for 20 minutes.

Beat or process until smooth with a hand mixer, stand mixer, or food processor:

Add and beat to combine:

Scrape down the sides of the bowl as needed. Add:

Beat until very smooth. Pour the filling into the crust and smooth it out. Refrigerate at least 3 hours. Serve with:

To make Orange Chiffon Pie, substitute orange juice for the water and lemon juice, and orange zest for the lemon zest.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts.

Combine in the top of a double boiler or a medium heatproof bowl:

Cook and stir these ingredients over simmering water until thick. Add:

Refrigerate the mixture until it forms little mounds when dropped from a spoon. Be careful not to chill the mixture until it is fully set or it will be impossible to fold in the egg whites. Beat in a large bowl until soft peaks form:

Beat in gradually and continue beating until the peaks are stiff but not dry:

Fold the egg whites into the lemon mixture. Fill the pie crust and chill until set, 4 to 6 hours.

Line a 10-inch pie pan with:

Bake as directed in About Crumb Crusts and let cool completely. Pour into a small cup:

Sprinkle over the top and let stand for 5 minutes:

Place in a medium bowl:

Whisk together thoroughly in a medium heavy saucepan:

Gradually whisk in:

Vigorously whisk in until no yellow streaks remain:

Stirring constantly, bring to a simmer over medium heat and cook for 30 seconds. Immediately stir 1 cup of the mixture into the chocolate. Add the softened gelatin to the mixture remaining in the pan and stir for 30 seconds to dissolve the gelatin. Vigorously stir the chocolate mixture until smooth (if the chocolate fails to melt completely, set the bottom of the bowl in very hot water). Spread the chocolate mixture evenly over the bottom of the pie crust and refrigerate. Stir into the custard still in the pan:

Beat in a large bowl until foamy:

Add:

Continue to beat until soft peaks form, then gradually beat in:

Increase the speed to high and beat until the peaks are stiff and glossy. Gently fold the egg whites into the custard mixture. Spoon the filling over the chocolate mixture in the pie crust. Refrigerate for at least 3 hours, or up to 1 day before serving.

Top with:

If you wish, sprinkle with:

The pie can be refrigerated for up to 5 days.

Line a 9-inch pie pan with:

Bake the crust as directed in About Blind Baking Crusts or About Crumb Crusts.

Pour into a small cup:

Sprinkle over the top and let stand for 5 minutes:

Lightly beat in the top of a double boiler or large heatproof bowl:

Add:

Cook and stir over, not in, simmering water until thickened. Stir in the softened gelatin until dissolved. Refrigerate until the mixture thickens but is not completely set.

Whip in a large bowl until soft peaks form:

Gradually beat in:

Beat the egg whites until stiff but not dry. Fold into the pumpkin mixture and fill the pie shell. Refrigerate several hours to set.

Serve garnished with:

This rich but mousse-like pie is a great favorite with children and the grown-ups who cook for them.

Line a 10-inch pie pan with:

Bake the crust as directed in About Crumb Crusts. Let cool completely on a rack.

Beat in a large bowl just until smoothly blended:

Beat in a medium bowl until stiff peaks form:

Using a large silicone spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining cream. Spread the mixture evenly in the cooled pie crust. Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hours.

Prepare:

Let cool to lukewarm, then pour the glaze over the top of the pie and spread evenly. If desired, sprinkle with:

Refrigerate for at least 1 hour, or for up to 3 days.

These are so named because the fruit causes the surface of the batter to buckle during baking. While this dessert is suspiciously like a cake, we think its fruity unctuousness has earned it a place among the pies.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 10 × 2-inch round cake pan or 9-inch square baking dish.

Prepare:

Halve, pit, and cut into small chunks:

Combine with:

Whisk together in a medium bowl:

Combine in another large bowl and beat until slightly fluffy:

Gradually beat into the butter-sugar mixture:

Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake until the top springs back when touched and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for at least 20 minutes before serving.

If using apples, select tart, crisp ones to balance the sweetness of the topping. Gravenstein, Pippin, and Braeburn are all good choices.

Preheat the oven to 375°F. Have ready an unbuttered 2-inch-deep 2-quart baking dish.

Peel, core, and cut into 1-inch chunks:

Or use the same amount of:

Spread the fruit evenly in the baking dish and toss with:

Combine in a medium bowl or food processor:

Add:

Cut in the butter or pulse until the mixture resembles coarse bread crumbs. If desired, stir in:

Scatter the topping evenly over the fruit. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender, 50 to 55 minutes (start checking at 40 minutes if using a tender fruit). Serve hot or at room temperature.

Prepare Fruit Crisp, substituting 1 ½ cups crushed gingersnap cookies (from one 9-ounce box gingersnaps) for the flour and reducing the sugar in the topping to ⅓ cup (65g).

This specialty of Surry County, North Carolina, where Megan’s family is from, is made with many different fruits and with different styles of crust. We are partial to this version, in which a thin batter is poured over juicy cooked fruit. In the oven, the fruit rises up oozingly around the batter (or maybe the batter sinks into the fruit—we aren’t entirely sure), creating the effect of sweet biscuit islands in a sticky strawberry sea.

Preheat the oven to 350°F. Place in a 13 × 9 × 2-inch baking dish:

Place the baking dish in the oven until the butter is completely melted. Remove from the oven, tilt the dish so the butter coats the inside, and set aside.

Combine in a large saucepan:

Bring to a boil over high heat, then reduce the heat to a simmer, stirring frequently, until very juicy, about 10 minutes. Whisk together in a medium bowl:

Pour the hot strawberry mixture into the baking dish, then pour the batter as evenly as possible over the strawberries. It will look messy and imperfect—this is what you want! Bake until browned, 40 to 45 minutes. Serve warm.

Cherries and almonds are closely related. Marasca cherries and apricots are distant cousins as well, and all four are used to concoct this dessert—the latter two in the forms of bitter maraschino liqueur and crunchy amaretti cookies (traditionally made from apricot kernels). The result is rich, fruity, and tart.

Preheat the oven to 375°F.

Toss together in a 9-inch square baking dish:

Combine in a small bowl:

Stir in:

Sprinkle the mixture over the cherries and bake until the cherries are bubbling and the juice looks thick, about 40 minutes. If the top is browning too quickly, cover loosely with foil. Let cool for at least 15 minutes before serving.

A brown Betty is both layered and topped with sweet buttered crumbs, which absorb the fruit juices and help thicken them.

Preheat the oven to 350°F. Have ready an unbuttered 8-inch square baking dish.

Core or pit and slice:

Stir together with a fork in a small bowl:

Whisk together in a large bowl:

Stir the fruit into the sugar and add:

Spread one-third of the crumb mixture evenly in the bottom of the baking dish and distribute half of the fruit mixture over the crumbs. Spread another third of the crumb mixture evenly on top of the fruit and distribute the remaining fruit mixture over the crumbs. Spread the remaining crumbs on top. Cover the dish with foil and bake until the fruit is tender, about 40 minutes. Uncover the dish, increase the oven temperature to 400°F, and bake until browned, 10 to 15 minutes. Serve warm.

A cobbler is much like a deep-dish pie made with a rich biscuit dough and fruit. While neither tidy nor shapely, it is indisputably tasty. Although almost any type of fruit or combination of fruits may be used, berries are traditional. Frozen berries can be substituted when fresh ones are out of season; use them directly from the freezer without thawing, and increase the baking time as needed to cook the dough through.

Position a rack in the lower third of the oven. Preheat the oven to 375°F. Have ready an unbuttered cast-iron, enameled cast-iron, earthenware, or glass baking dish of about 2-quart capacity and 2 inches deep.

Prepare in any combination:

Combine the fruit in a large bowl and toss with:

Spread the fruit mixture evenly in the baking dish. Prepare the dough for:

If using drop biscuit dough, simply drop spoonfuls of dough on the fruit. For other doughs, dust the dough with a little flour, then roll or pat it with your hands to the shape of the top of the baking dish and between ¼ and ½ inch thick. Cut the dough into rounds, squares, rectangles, or wedges and place the dough on the fruit. You may also gently roll pieces of the dough into balls, flatten each one slightly, and place them on the fruit. Lightly brush the dough with:

Sprinkle with:

Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cool for 15 minutes before serving.

We have taken to calling this gooey, intensely chocolaty dessert a “molten brownie.” The process for making it is unusual, but do not stray from the instructions and you will be rewarded.

Preheat the oven to 350°F. Place in an 8- or 9-inch square baking dish:

Place in the oven until the butter is melted, then remove and set aside.

Whisk together in a medium bowl:

Pour the melted butter out of the baking dish into the flour mixture and whisk in, along with:

Spread the flour mixture in the baking dish and sprinkle with:

Mix together in a medium bowl:

Sprinkle the sugar mixture over the chocolate in the baking dish. Pour over the top, but do not mix in:

Bake until barely set in the middle, 30 to 35 minutes. Let cool for 10 minutes before serving.

Slumps are cooked in a covered saucepan and served in bowls—like a hot, sweet soup or stew with buttery dumplings.

Whisk together thoroughly in a medium bowl:

Add and stir just until the dry ingredients are moistened:

Combine in a large heavy saucepan or Dutch oven with a tight-fitting lid and stir until the sugar is dissolved:

Add to the sugar water:

Cover and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes. Remove the lid and quickly cover the fruit with spoonfuls of the batter. Replace the lid and simmer over low heat for 20 minutes. Check the dumplings for doneness. They should look firm and feel dry to the touch. If not, cover and continue steaming for 5 to 10 minutes more. Serve immediately.

Grunts are steamed in a mold in a pot of water and inverted when served—somewhat resembling a warm fruit shortcake. Also try this with blueberries or strawberries.

Butter a 1 ½-quart baking dish, such as a soufflé dish or pudding mold. Have ready a Dutch oven or a lidded pot large enough to hold the dish or mold with ample room around it. Toss together in a medium bowl:

Pour the fruit into the buttered mold and spread evenly. Whisk together thoroughly in a small bowl:

Add:

Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add:

Stir just until the dry ingredients are moistened. Lightly flour your hands and gather the dough into a ball. Knead it gently against the sides of the bowl, turning and pressing any loose pieces into the dough until they adhere. Dust the top and bottom of the dough with a little flour. On a work surface, pat the dough into a round just large enough to cover the top of the fruit. Cover the fruit with the dough. Tear off a piece of foil large enough to cover the top and reach halfway down the sides of the mold. Butter an area in the center of the foil the same size as the dough. Cover the mold with foil, butter side down, and press the foil against the outside of the mold. Tie a string around the foil to secure it. Place a second piece of foil, folded in half, in the bottom of the pot. Set the mold on the foil. Place a plate on top of the mold. Place the pot over low heat and pour in:

to come halfway up the sides of the mold. Cover the pot with a tight-fitting lid and simmer for 1 ½ hours, replenishing the water as needed to maintain the water level.

Carefully remove the mold from the pot. Remove the plate. Cut the string and carefully remove the foil. Run the knife around the biscuit topping to loosen it from the sides of the dish. Carefully unmold the dessert onto a large platter deep enough to hold the juices. Serve warm.

This is best served warm on the day it’s made.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. Have ready an unbuttered 8-inch square baking dish.

Prepare:

On a lightly floured surface, roll the dough into a 9-inch square. Place on a cookie sheet and refrigerate while you prepare the filling.

Peel, core, and cut into ¼-inch-thick slices:

Combine the fruit in a large bowl with:

Spread the fruit mixture evenly in the baking dish. Dot with:

Remove the dough from the refrigerator and let stand for a few minutes, until pliable, then arrange the dough over the top of the apples. Tuck the edges of the dough into the dish. Bake until the top has browned lightly, about 30 minutes. Remove the dish from the oven and reduce the oven temperature to 350°F.

With a knife, score the crust into 2-inch squares. Baste the crust squares by tilting the pan and spooning the juices over them; or submerge the squares in the juices with the back of a spoon. Return the dish to the oven and bake until the fruit is tender when pierced with a skewer, the filling has thickened slightly, and the crust is golden brown, about 30 minutes more. Let cool for 15 minutes before serving.

Prepare Apple or Pear Pandowdy using ½ recipe Cornmeal Pie or Pastry Dough for the crust. Substitute 3 pints blueberries, raspberries, or blackberries, or a combination, for the apples/pears, and use white or light brown sugar. Use ¼ teaspoon ground cinnamon and omit the nutmeg and allspice.

A clafoutis is a simple French country dessert. It is similar to an old American dessert called batter pudding and is made by pouring batter over fresh fruit. Clafoutis is traditionally made with unpitted cherries, but we err on the side of dental safety. Raspberries or blackberries may be substituted for the cherries with great success.

Preheat the oven to 375°F. Butter a 10-inch deep-dish pie pan.

Beat in a medium bowl until frothy, about 2 minutes:

Add and beat until smooth:

Stir in:

Distribute over the bottom of the prepared pie pan:

Pour the batter over the cherries and place the pie pan on a baking sheet. Bake the clafoutis for 10 minutes. Reduce the oven temperature to 350°F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for about 20 minutes before serving.

A clafoutis, but with Armagnac-soaked prunes instead of fresh fruit.

Preheat the oven to 375°F. Lightly butter a 10-inch deep-dish pie pan or a deep cake pan.

Combine in a small saucepan:

Bring to a simmer over medium heat, then reduce the heat to cook very gently until the prunes are plump and the liquor is mostly absorbed. Scatter the prunes evenly over the bottom of the prepared pan. Set aside.

Prepare the batter for:

Pour the batter over the prunes. Bake until browned and set, 25 to 30 minutes.

This is, hands down, one of our favorite recipes in this entire book. On the first chilly autumn day, there is nothing that can compete with these warming pastries.

Prepare:

Refrigerate at least 30 minutes.

Preheat the oven to 425°F. Generously butter a baking dish large enough to hold the dumplings with 1 to 2 inches between each one, such as an 11 × 7-inch dish or a 12-inch oval gratin dish. Peel and core (leaving them whole):

Or peel, halve lengthwise, and core:

Mix with a fork in a small bowl until blended:

Add and mix well:

Fill the whole apples with the mixture and pat any remaining mixture on top of the fruit, or, if using apple halves, fill the hollows with the mixture and reserve any remaining. Set aside. On a lightly floured surface, roll the dough into an 18 × 12-inch rectangle about ⅛ inch thick. Cut into six 6-inch squares, then roll each square a little larger, into a 7-inch square. Lightly brush with:

Place an apple in the middle of each square. If using apple halves, place cut side down and spread the remaining sugar mixture over the rounded tops of the apples. For each square, bring the 4 corners of the dough up around the apple and pinch the corners and edges of the dough together. Prick the top of each pastry several times with a fork. Place the dumplings in the baking dish and bake for 10 minutes. While the dumplings bake, make the syrup. Combine in a small saucepan:

Stir until the sugar is dissolved, bring to a boil, and boil for 5 minutes. Pour the boiling syrup over the dumplings when they begin to color, 10 to 15 minutes into the cooking time. Reduce the oven temperature to 350°F and bake until the apples are tender when pierced with a small knife, 30 to 35 minutes more. Baste the apples with the syrup every 10 minutes or so to form a glaze and flavor the crust. If the dumplings start to brown too quickly, loosely cover with foil.

Let cool slightly. Serve warm with:

For more information on shaping, read About Fruit Dumplings, Turnovers, and Hand Pies.

Prepare:

To form the turnovers, roll out and cut the dough as directed into rounds, squares, or rectangles of the desired size (anywhere from 3 to 6 inches). Place in the center of each pastry one of the following:

Use enough filling so that it is mounded slightly, but not so much that it distorts the pastry. Brush the edges of each turnover lightly with water. Fold the dough over into half-moons, triangles, or rectangles and press the edges to seal. Arrange the turnovers at least 1 inch apart on 2 ungreased baking sheets, and refrigerate for 30 minutes.

Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Brush the tops of the turnovers with:

Bake until golden brown, about 20 minutes. While they are still warm, dust the pastries with:

Prepare:

Divide the dough in half and roll each portion into an 11-inch square, about ⅛ inch thick. Place on a baking sheet and refrigerate.

Peel, core, and cut into ¼-inch dice:

Place in a medium bowl and toss well with:

Transfer the pastry squares to a cutting board and trim ½ inch from all sides to make two 10-inch squares. Cut each into four 5-inch squares (or rounds if you prefer, using a large cutter). Spoon the apple mixture, dividing it equally, onto the center of the pastry squares. Lightly brush a ½-inch border on 2 adjacent edges of each pastry square with:

Form a triangular turnover by folding the dry corner of each square over the apples to the egg-washed corner; press the edges together with the tines of a fork to seal them. Brush the top of each turnover with egg wash, and cut 3 small slits in the top of each one. Arrange the turnovers at least 1 inch apart on 2 ungreased baking sheets and refrigerate for 30 minutes.

Position a rack in the lower third of the oven. Preheat the oven to 425°F.

Bake the turnovers until they begin to brown, about 15 minutes. Reduce the oven temperature to 350°F and bake until golden, 15 to 20 minutes more. Serve warm.

Megan’s great-grandmother, Treva Martin, made these pies every fall. She used dried apples exclusively, but we like to throw in some fresh, tart apple as well. After frying, these pies should be rustic-looking and unevenly browned. That is part of their charm.

Prepare:

Divide the dough in half, wrap tightly, and refrigerate. While the dough chills, prepare the filling. Place in a medium saucepan:

Bring to a boil over medium heat and cook, stirring, until the water is almost completely evaporated and the fresh apples are crisp tender. Transfer the mixture to a plate to cool completely.

Working with half of the dough, roll out ⅛ inch thick. Cut the dough into 6 ½- to 7-inch rounds using a small plate as a template. Place ⅓ cup of the filling on half of the dough, leaving a ½-inch border. Brush the edge of the dough lightly with water. Fold the bare half of the dough over the filling to make a half-moon shape and press it closed with the tines of a fork. Repeat with the remaining dough and filling, rerolling any dough scraps one time. You should get 6 pies in total. Refrigerate the pies for 20 minutes.

Meanwhile, heat in a large skillet over medium heat:

When the fat is hot, add 2 pies to the skillet. Cook until browned on the bottom, about 5 minutes. Flip and brown the second side, about 4 minutes more, adjusting the heat as needed to prevent the pies from browning too quickly. Transfer to a baking sheet lined with paper towels. Repeat with the remaining pies, adding more shortening to the skillet as needed or wiping out the skillet between batches if the flour particles start to burn. Serve warm or at room temperature.

Prepare:

Position a rack in the lower third of the oven. Preheat the oven to 375°F.

Roll the dough into an 11-inch round. Lift the dough onto a large baking sheet. Leaving a 1-inch border all around the edge, spread evenly over the dough:

Toss together in a medium bowl:

Distribute the fruit mixture over the jam, in a decorative pattern or in a heap. Fold in the border of dough to form a rim. Bake until the crust is golden brown and the fruit juices have thickened, 25 to 35 minutes. Serve warm.

Prepare:

Position a rack in the lower third of the oven. Preheat the oven to 425°F.

Roll the dough into an 11- to 12-inch round. Transfer the dough to a baking sheet. Brush the pastry with a thin coat of:

Reserve the rest of the butter. Sprinkle the pastry with:

Peel, core, and slice ⅛ inch thick:

Leaving a 1-inch border all around the edge, arrange the apple slices in slightly overlapping concentric rings on the pastry. Fold the border of dough over the edges of the apples. Brush or drizzle all but about 2 teaspoons of the remaining melted butter over the apples. Combine in a small bowl:

Sprinkle the cinnamon sugar over the apples. Bake until the pastry begins to brown, 15 to 20 minutes. Reduce the oven temperature to 350°F and bake until the pastry is golden brown, 5 to 10 minutes more. Brush the apples with the reserved butter. Serve warm or at room temperature.

Use the sugar if the choux paste will be used in a sweet application.

Measure and have ready:

Combine in a large saucepan:

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff. Transfer the dough to a large bowl or the bowl of a stand mixer and let cool for 5 minutes, stirring occasionally with a spoon or with the paddle attachment.

Add one at a time, beating vigorously after each addition with a wooden spoon, or on low speed with a mixer:

Make sure that the paste is smooth each time before adding the next egg. Continue to beat until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon. The paste can be covered and refrigerated for up to 4 hours; you do not need to bring the paste to room temperature before shaping.

In this modernized puff pastry recipe, both the dough and the butter block are mixed separately in the food processor. To make puff pastry the old-fashioned way, mix the dough by hand or in a stand mixer and beat the 3 ½ sticks of butter with a rolling pin, working in the cup of flour, until the butter is pliable but not soft or sticky. Please read About Layered or Laminated Doughs and About Puff Pastry.

Pulse to combine in a food processor:

Scatter over the flour:

Pulse until the mixture resembles coarse crumbs. Drizzle over:

Pulse just until the dough begins to come together, 10 to 15 seconds. Scrape the dough onto a sheet of plastic wrap and form it into a 5-inch square. Wrap the dough and refrigerate for 1 hour.

Meanwhile, cut into ½-inch slices and freeze for 2 minutes:

Place in the food processor:

Distribute the butter slices over the flour and pulse just until the mixture looks like fine gravel. Scrape the mixture down from the processor sides and process just until smooth. Scrape onto a sheet of plastic wrap and shape the butter into a 6-inch square. Wrap the butter block tightly and refrigerate while you roll out the dough.

Place the dough square on a lightly floured surface and roll into a 13 × 8-inch rectangle. Brush off the excess flour. Remove the butter block from the refrigerator and unwrap it. As shown in the top three illustrations, above, center it on one half of the dough; fold the dough over the butter, completely covering it; press the dough together to seal on the three open sides. Turn the dough a quarter turn counterclockwise.

Roll the dough package into a 17 × 7 ½-inch rectangle, keeping a short side facing you. Fold the bottom third of the dough up over the center of the dough. Fold the top third of the dough down over top of the first third, as though you were folding a business letter. This is called a single turn (shown on the bottom left). Rotate the dough a quarter turn counterclockwise and roll the dough once more into a 17 × 7 ½-inch rectangle. This time fold the bottom end up and the top end down to meet in the center (do not overlap), then fold the dough in half, to make 4 layers of dough, as shown on bottom center and right. This double fold is the second turn. Mark the dough with 2 finger imprints to remind yourself that you have given the dough 2 turns. Wrap the dough tightly and refrigerate for 45 minutes.

With the folded edge on the left, roll the dough out again to 17 × 7 ½ inches. Make another double fold, for the third turn. Mark with 3 finger imprints, wrap the dough, and refrigerate for 45 minutes.

Roll the dough out and make another double fold for the fourth turn. Mark the dough with 4 imprints, wrap, and refrigerate for at least 1 hour before using. Or wrap and store as directed in About Puff Pastry.

Prepare Puff Pastry. Add to the butter-flour mixture for the butter block 1 cup (100g) Dutch-process cocoa powder. Proceed as directed.

This vastly easier version of puff pastry is perfect for free-form fruit tarts or Tarte Tatin. Please read About Layered or Laminated Doughs and About Puff Pastry.

Combine in a medium bowl:

Add and toss to coat with flour:

Pour in a little at a time:

Stir until the mixture just comes together, adding more water in small increments if needed. It should not be sticky. It will look like butter cubes barely held together by a shaggy dough. Transfer the lumpy mass of dough onto a piece of plastic wrap, wrap tightly, flatten it, and shape into a square 1 inch thick by tapping the dough on the countertop on 4 sides. Refrigerate for 15 minutes.

Lightly flour a work surface and unwrap the dough. Roll the dough out into a rectangle ¼ inch thick, lifting the dough as you roll to ensure it isn’t sticking to the surface. At first this will feel very awkward, and the dough will be chunky and want to break apart, but keep rolling, flouring the dough if it sticks. Make a double fold: With a short side facing you, fold the top edge of the dough in so the edge meets the center of the rectangle (as shown, left). Fold the bottom of the dough in to meet the top edge in the center without overlapping (center). Fold the dough in half again, closing it like a book (right). Mark the dough with 1 finger imprint to remind yourself that you have given the dough 1 turn. Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes.

With the folded edge on the left, again roll the dough out into a rectangle ¼ inch thick and make another double fold. Mark the dough with 2 imprints, wrap it tightly in plastic wrap, and refrigerate for 15 minutes.

Roll out and double fold once more; the dough should be smooth. Wrap the dough tightly in plastic wrap and chill for 30 minutes before using.

To use the dough, roll out to a ⅛-inch thickness and cut into the desired shapes.

Store-bought puff pastry may also be used to make these shatteringly crisp cookies. Spices or flavorings, such as cinnamon, vanilla bean seeds, or citrus zest, may be mixed into the sugar for added flavor.

Have ready:

Lightly sugar a work surface and roll out into a 12 × 5 ½-inch rectangle:

Sprinkle about ¼ cup of the sugar over the dough and roll over it lightly with the rolling pin to imbed the sugar in the dough. With a short side facing you, fold the bottom third up over the center and the top third down over the center, like a business letter. Turn the dough so the folded edge is on the left and roll out into a 13 × 7-inch rectangle, with a short side facing you. Sprinkle about 2 tablespoons sugar over the dough and roll over it lightly with the rolling pin. Fold each long side of the dough over toward the center, leaving a ¼-inch space in the middle (as shown, above). Lightly brush the top of one folded side with:

Sprinkle the other folded side with 1 tablespoon sugar. Fold the dough lengthwise in half, so that the sugared surface meets the egg white, and press together. Place the pastry on an ungreased baking sheet. Cover and refrigerate for at least 30 minutes, or wrap airtight and freeze until ready to use.

Position a rack in the lower third of the oven. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper or silicone liners or generously grease them.

If the dough is frozen, let it thaw for 5 to 10 minutes before cutting. Spread some of the remaining sugar in a shallow bowl. Transfer the dough to a cutting board and cut crosswise into ¼-inch slices. Press one cut side of each slice into the sugar and place the cookies sugar side down and at least 3 inches apart on the prepared baking sheets. If necessary, push each slice back into shape. Sprinkle more sugar over the tops.

Bake one sheet at a time, until the cookies begin to brown around the edges, about 5 minutes. Turn each cookie over with a spatula and bake until golden brown and caramelized all over, 2 to 5 minutes longer. Watch carefully, for the cookies can burn quickly. Transfer to a rack and let cool completely.

Small patty shells—deep shells of puff pastry baked and then filled with sweet or savory fillings—are called bouchées (mouthfuls). Very small hors d’oeuvre–sized patty shells are called petites bouchées, or “little mouthfuls.” Our favorite filling is Gruyère and Caramelized Onions. Other good savory fillings include Mushroom Ragout, Ratatouille Provençale, Melted Leeks, and Chicken or Turkey Salad. As for sweet fillings, we recommend Pastry Cream and fresh fruit, or Fruit Fool.

Prepare:

Divide the dough into thirds. Working with one piece at a time (keep the remainder refrigerated), roll the dough out to a 14 × 6 ½-inch rectangle. Using a 2-inch cutter, cut out 12 rounds. Arrange 6 rounds upside down on an ungreased or parchment paper– or silicone-lined baking sheet, about 2 inches apart. Using a 1-inch round cutter, cut out the centers of the remaining 6 rounds to make rings. (Save the centers for another use.) Turn the rings upside down and position them on top of the rounds on the baking sheet. Using the back of a table knife, press an indentation every ¼ inch around the outside edge of the rounds to flute them. With a fork, prick only the centers of the shells, not the rings. Cover and refrigerate while the oven preheats.

Preheat the oven to 425°F. Using a sharp knife, score a circle on the bottom piece of dough following the inside edge of the ring.

Bake until puffed and golden brown, about 20 minutes. As soon as the patty shells come from the oven, cut out the inner rounds that have puffed out from the center of each shell and set aside (you will use these as lids). Transfer to a rack to let cool.

Proceed as directed for Small Patty Shells, rolling each third of the dough into a 13 × 9-inch rectangle. Cut out the rounds using a 4-inch cutter, and use a 2-inch cutter to make the rings. Assemble and bake as directed.

Prepare as directed for Small Patty Shells, dividing the dough in half and rolling each half to a 10-inch square. Cut out 2 rounds using an 8-inch cutter, the removable bottom of an 8-inch tart pan, or an 8-inch cake pan, then cut out the center of one with a 6-inch cutter or pan. Assemble as directed. Bake at 425°F for 20 minutes, then reduce the heat to 350°F and continue baking until puffed and golden brown, about 20 minutes.

Could the Emperor conceivably have had these in mind when he contended that “an army marches on its stomach”? A classic napoleon, or mille-feuille (thousand-leaf), is made up of 3 layers of puff pastry filled with vanilla pastry cream. Serve the napoleon within a few hours of making it. If you make the napoleons with saved puff pastry scraps, you do not need to weight the layers during baking. For an easier approach, see Phyllo Napoleons.

Prepare and chill:

Roll out to a 17 ½ × 13 ½-inch rectangle ¹⁄₁₆ to ⅛ inch thick:

Transfer the pastry to an ungreased baking sheet. Prick it all over with a fork. Cover and refrigerate for at least 30 minutes, or wrap airtight and freeze until ready to use.

If the dough is frozen, let it thaw for a few minutes before trimming. Transfer the dough to a cutting board and trim the sides to make a 16 × 12-inch rectangle. Return it to the baking sheet and the refrigerator while the oven preheats.

Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Invert a wire rack and place it directly on the dough to prevent it from rising in the oven while baking. Bake for 10 minutes, remove the rack and prick the pastry all over, then replace the rack and bake until golden brown, 10 to 15 minutes more. Remove the rack for the final 2 to 3 minutes to dry and cook the top layers. Slide the pastry onto a wire rack and let cool.

Using a sharp serrated knife, saw the pastry gently lengthwise into 3 equal strips. Brush 2 of the strips with:

Spread half of the pastry cream over one of the (jam-covered) pastry strips. Place the second (jam-covered) piece on top and cover with the remaining pastry cream. Turn the last puff pastry strip upside down and place it over the pastry cream. Refrigerate until ready to serve, but no longer than 6 hours.

Use a sharp serrated knife and a sawing motion to cut the napoleon into individual servings. Dust the top of each serving with:

Croissant is the French word for “crescent.” Rich, somewhat troublesome, but unequaled by any other form of roll, a croissant can be made plain or baked with a filling, such as jam, almond paste, or even savory ingredients like ham and cheese. Filled with chocolate, it is called pain au chocolat (chocolate bread). Please read About Layered or Laminated Doughs.

Place on a work surface:

Measure:

Sprinkle the butter with a little of the flour and begin to beat it with a rolling pin. Scrape the butter from the work surface and the rolling pin as needed and fold it over itself into a heap. Continue to work the butter, adding in the flour gradually, until it is a smooth and malleable mass. Place the butter on a sheet of plastic wrap and shape it into a 9 × 6-inch rectangle. Wrap and refrigerate the butter while you make the dough.

Whisk together in a small bowl and let stand until the yeast is dissolved, about 5 minutes:

Mix together in a large bowl:

Make a well in the center of the flour mixture and add the warm milk mixture. Mix with a fork or your fingers to make a dough. Transfer to a lightly floured surface and knead for a few seconds, until smooth. Shape into a ball, wrap tightly in plastic wrap, and refrigerate the dough for 15 minutes.

Sprinkle the top of the dough with flour and roll into a 15 ½ × 8-inch rectangle, sprinkling additional flour underneath it as needed to prevent sticking. Position the dough so that one of the short sides is facing you. Cover the upper two-thirds of the dough with the rectangle of butter, leaving a 1-inch border of dough on the sides and at the top. Fold the bottom third of the dough over half of the butter. Fold the top third of the dough, with the butter on it, down over the first third, as if you were folding a business letter. Press the edges of the dough together on all 3 open sides to seal in the butter. Rotate the dough so that the folded edge is on the left and the sealed edge is on the right.

Sprinkle the dough lightly with flour and press it gently with the rolling pin to flatten it slightly. Keeping the short side of the dough facing you, roll into an 18 × 8-inch rectangle. Fold the bottom third up and the top third down again. (This rolling and folding is called a single turn.) Rotate the dough so that the folded edge is on the left and the open edge is on the right (like a book about to be opened). Give the dough one more single turn, rolling it into an 18 × 8-inch rectangle and folding it in thirds. Sprinkle the work surface lightly with flour as needed to prevent the dough from sticking; if at any time the butter gets soft, refrigerate the dough for 10 to 15 minutes. Mark the dough with 2 finger imprints to remind yourself that you have given the dough 2 turns. Wrap the dough loosely in plastic and refrigerate for 30 minutes.

Place the dough so the folded edge is on the left and the open edge is on the right, and give it another turn. Rotate and give the dough a final turn. If at any time the butter gets soft, refrigerate it for 10 to 15 minutes. (At this point the dough can be frozen, wrapped in plastic, then foil, then a zip-top bag with the air pressed out. If frozen, thaw overnight in the refrigerator before proceeding.)

Roll the dough into a 24 × 12-inch rectangle, about ¼ inch thick. Let stand for 5 minutes to relax the gluten and prevent shrinking when cut.

Cut the dough lengthwise into two 24 × 6-inch strips. Refrigerate 1 strip on a baking sheet. Position the remaining rectangle with one long side facing you. Starting from the left, mark the bottom edge of the dough by nicking it with a knife at 4 ½-inch intervals. Mark the top edge of the dough 2 ¼ inches from the left edge, then continue to mark it at 4 ½-inch intervals. To cut the dough into triangles, cut from the bottom left corner of the dough to the first mark at the top, then from that mark to the first mark at the bottom, then from the first mark at the bottom to the second mark at the top, and so forth, until you have 9 triangles. Make a ¼-inch-long nick in the middle of the base of each triangle.

To form a croissant, stretch the base of a triangle by pulling the corners gently as you begin to roll the stretched edge tightly (but not too tightly) toward the opposite point of the triangle. Finish rolling the croissant so that the point of the triangle is on the bottom of the roll. Shape the other triangles in the same manner. Place the croissants at least 2 inches apart on ungreased baking sheets, curving the ends to form crescent shapes. Repeat the procedure with the second rectangle of dough. (Unbaked croissants can be refrigerated, covered, overnight; they will rise partially, for the yeast continues to work slowly in the chilled environment. Let them finish rising at room temperature before baking. They can also be frozen; thaw overnight in the refrigerator before proceeding.)

Cover the croissants with a clean cloth or plastic wrap. Let rise at room temperature until increased in volume by almost half, 1 to 1 ½ hours.

Position a rack in the lower third of the oven. Preheat the oven to 375°F.

Brush the croissants lightly with:

Bake until golden brown, 20 to 25 minutes. Transfer the croissants to a rack and let cool completely. Croissants are best served the day they are baked, but they may be frozen for 1 month in a sealed zip-top bag. Reheat in a preheated 300°F oven for 5 minutes.

Any jam may be used in place of the raspberry jam—try apricot, blueberry, or black currant jam or apple butter.

Prepare Croissants through cutting into triangles. Place 1 ½ teaspoons raspberry jam (9 tablespoons total) ¾ inch from the nick at the base of each triangle before rolling up the croissant. On the first roll, pinch the dough around the jam to seal it in.

Prepare Croissants through cutting into triangles. Place 1 ½ teaspoons Frangipane (9 tablespoons total) ¾ inch from the nick at the base of each triangle before rolling up the croissant. After brushing with the egg wash, sprinkle the tops with sliced almonds. After baking, dust liberally with powdered sugar.

Little flaky rolls of croissant pastry filled with dark chocolate are a traditional French goûter—teatime or after-school snack.

Have ready:

Prepare the dough for:

Proceed with the recipe through all four turns, as directed. After chilling the dough, divide it in half, and return one half to the refrigerator. Roll the other half into a 16-inch square. Cut into sixteen 4-inch squares. Arrange ½ ounce of the chocolate in a 2-inch-long mound in each square, parallel to and about ½ inch in from one edge of the square. Lightly brush the opposite edge of the square with a ½-inch band of:

Fold the edge of the dough closest to the chocolate over the chocolate and continue to roll the dough up into a cylinder. Place the rolls seam side down at least 2 inches apart on ungreased baking sheets. Repeat with the remaining dough and chocolate.

Let rise and bake as for Croissants.

A type of Breton pastry, a kouign amann is somewhat similar to a croissant, but sprinkled with sugar and shaped differently. During baking, the sugar caramelizes, yielding a flaky, butter-and-sugar-bronzed pastry that can only be described as ambrosial. To vary the flavor, use vanilla sugar or rub the zest of 2 oranges or lemons into the sugar. Or tuck a small spoonful of jam into the center of each pastry before folding the corners into the center.

Prepare the dough for:

Proceed with the recipe through the first two turns, as directed. After chilling the dough, roll it out into an 18 × 12-inch rectangle and sprinkle with:

Press the sugar into the dough. Fold the dough into thirds, giving it another turn. Roll out the dough once more, into an 18 × 12-inch rectangle, and sprinkle with:

Press the sugar into the dough again, fold the dough into thirds, and chill for 15 minutes. Liberally butter 18 cups of two standard 12-cup muffin tins. Lightly dust a work surface with flour and roll the dough into a 24 × 12-inch rectangle, about ¼ inch thick. Let stand for 5 minutes. Trim any irregular edges and cut the dough into 4-inch squares. Fold the four corners of each square of dough into the center, pressing them gently to get them to stick (see above). Fit the pastries into the muffin cups and sprinkle with:

Cover loosely with plastic wrap and let rise until puffy, 30 to 45 minutes.

Preheat the oven to 400°F.

Place the pastries in the oven and reduce the heat to 375°F. Bake until deep golden brown and caramelized, 30 to 35 minutes, rotating the pans from front to back and switching racks halfway through baking. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a rack to cool, using a small offset spatula to help pry the pastries from the muffin tin. Do not let the pastries cool completely in the tin or they will stick badly.

This buttery pastry, a cross between a rich bread and puff pastry, is a revelation, so much better than store-bought Danish as to seem like a different thing altogether. For more information on rolling, see instructions for Puff Pastry. Remember to refrigerate the dough if the butter becomes soft. The ideal temperature for letting the dough rise is between 70° and 80°F.

Danish pastry dough is egg-enriched and somewhat less flaky than croissant dough, but the procedure for making it is quite similar. Bake Danish pastries on unbuttered baking sheets unless you are making filled, rolled, and sliced ones, which are baked on their sides with the filling touching the baking sheet—in this case, buttered or parchment paper–lined pans are essential. Danish pastries are best eaten the day they are baked.

Place on a work surface:

Measure:

Sprinkle the butter with a little of the flour and begin to beat it with a rolling pin. Scrape the butter from the work surface and the rolling pin as needed and fold it over itself into a heap. Continue to work the butter until it is a smooth and malleable mass. Knead the rest of the flour into the butter with your hands, working quickly to keep the butter cold. Place the butter on a sheet of plastic wrap and shape it into an 8 × 5 ½-inch rectangle. Wrap and refrigerate the butter while you make the dough.

Whisk together in a small bowl and let stand until the yeast is dissolved, about 5 minutes:

Mix together in a large bowl:

Make a well in the center of the flour mixture and pour the yeast mixture into it. Mix lightly with a fork to form a thin batter in the well. Beat together and add to the well:

Then mix with a fork or your fingers to make a dough. Transfer to a lightly floured work surface and knead for a few seconds, until smooth. Let the dough rest for 5 minutes.

Sprinkle the top of the dough with flour. Roll out into a 14 × 8-inch rectangle, sprinkling additional flour underneath it as needed to prevent sticking. Position the dough so that one of the short sides is facing you. Cover the upper two-thirds of the dough with the rectangle of butter, leaving a 1-inch border of dough on the sides and at the top. Fold the bottom third of the dough over the butter. Fold the top third of the dough, with the butter on it, down over the first third, as if you were folding a business letter. Press the edges of the dough together on all 3 open sides to seal in the butter. Rotate the dough so that the folded edge is on the left and the sealed edge is on the right.

Sprinkle the dough lightly with flour and press it gently with the rolling pin to flatten it slightly. Keeping the short side of the rectangle facing you, roll into a 16 × 8-inch rectangle. Fold the bottom third up and the top third down again. (This rolling and folding is called a single turn.) Rotate the dough so that the folded edge is on the left and the open edge is on the right (like a book about to be opened). Give the dough one more single turn, rolling it into a 16 × 8-inch rectangle and folding it in thirds. Sprinkle the work surface lightly with flour as needed to prevent the dough from sticking. If at any time the butter gets soft, refrigerate the dough for 10 to 15 minutes. Mark the dough with 2 finger imprints, to remind yourself that you have given the dough 2 turns. Wrap the dough loosely in plastic wrap and refrigerate for 30 minutes.

Give the dough 2 more single turns, always making sure that the folded edge is on the left and the open edge is on the right before beginning the next roll. Make 4 imprints, wrap in plastic, and refrigerate for 30 minutes.

Give the dough a final single turn, wrap, and refrigerate it for at least 30 minutes. (At this point, the dough can be frozen or refrigerated overnight. Before freezing, wrap in plastic, then foil, then airtight in a zip-top bag; thaw overnight in the refrigerator before rolling.)

For classic square danishes, roll the dough into an 18 × 9-inch rectangle and cut into eighteen 3-inch squares. Lightly brush the squares with:

Bring each corner into the center, pressing them into the middle so they stick. Place a scant tablespoon of any of the following in the center of each square:

Place the danishes 2 to 3 inches apart on ungreased baking sheets. Let rise until puffy, 30 to 60 minutes. Preheat the oven to 375°F. Bake until golden brown, 20 to 30 minutes.

For pinwheels, see the illustration, below. Roll the dough out into an 18 × 9-inch rectangle. Cut into eighteen 3-inch squares. Lightly brush the squares with egg, as above, and make a 1 ½-inch slit from each corner toward the center. Starting at the bottom left, fold one corner of each triangle to the center and press it down, forming a pinwheel. Place a scant tablespoon of any filling listed above in the center, and sprinkle lightly with sugar. Place the pinwheels 2 to 3 inches apart on ungreased baking sheets. Let rise until puffy, 30 to 60 minutes. Preheat the oven to 375°F. Bake until golden brown, 20 to 30 minutes.

For spirals, divide the dough in half, and roll each half into a 17 × 12-inch rectangle. Spread a thin layer of filling over each rectangle of dough, leaving a ¼-inch border on all sides. Roll the dough into a log, starting on one long side. Place the log seam side down on a buttered baking sheet and freeze for 15 minutes. Place each log on a cutting board and trim the ends by ½ inch. Cut each log into sixteen 1-inch-thick slices. Arrange the slices 2 to 3 inches apart on the baking sheet. Let rise until puffy, 30 to 60 minutes. Brush the pastries with beaten egg and bake at 375°F until golden brown, 15 to 20 minutes.

Prepare:

Cut the dough into 3 pieces. Roll each into an 18 × 9-inch rectangle. Brush them with:

Mix together in a small bowl:

Sprinkle the mixture evenly over the rolled-out dough. Fold each rectangle of dough lengthwise into thirds, pinching the edges together to hold in the filling. Cut each piece in half crosswise. Place them seam side down on a greased baking sheet. Make 3 slashes in the folded side of each, as shown below, to make the “claws.” Brush with:

Cover and let rise until puffy, about 45 minutes.

Preheat the oven to 375°F.

Bake until golden, about 25 minutes. If desired, drizzle with:

And sprinkle with:

These large shells are a very quick way to make an attractive dessert. Fill just before serving, set the tops slightly askew, and dust with powdered sugar. Please read About Choux Paste.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prepare:

Scoop the paste into a pastry bag fitted with a ½-inch plain tip. Hold the tip close to the baking sheet. Do not move it up as you pipe. Simply let the paste bubble up around it until the mounds are about 2 ½ inches wide and 1 inch high. Space the mounds about 2 inches apart on the baking sheet. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more. Transfer to a rack, poke a small hole in the side of each puff with a skewer or the tip of a knife, and let cool completely.

Prepare:

Slice the tops from the puffs. Fill with the cream, place the tops slightly askew, and dust the puffs with:

Please read About Choux Paste.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. For large éclairs, line one baking sheet with parchment paper; for miniature éclairs, line 2 baking sheets with parchment paper.

Prepare:

Scoop the paste into a large pastry bag fitted with a 1-inch tip for large éclairs or a ½-inch tip for miniatures. Shape the paste into 8 to 10 large (5 inches long and 1 ½ inches wide) or 24 miniature (2 ½ inches long and ½ inch wide) éclairs by drawing the tip of the pastry bag along the pan while extruding the dough, finishing with a lifting reverse motion. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more, or 15 to 20 minutes for the miniature éclairs. Transfer the éclairs to a rack, poke a small hole in one end of each éclair with a skewer or the tip of a knife, and let cool completely.

Prepare:

Fill a pastry bag fitted with a ¼-inch tip with the cream. Poke the pastry tip into the hole in each éclair and pipe in the filling. Or cut off the top third of the éclairs with a serrated knife (reserve the lids), remove any excess dough, and spoon the filling into the éclairs; this method works best for whipped cream. Dip the top of each éclair (either the whole éclair or the lid) into:

Replace the lids on the cut éclairs and refrigerate until the glaze is set, up to 3 hours.

A profiterole is a miniature cream puff. It can be filled with any sweet or savory mixture, though it is usually associated with dessert. Vanilla ice cream is traditional, but any flavor can be used.

Position a rack in the lower third of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Prepare:

Scoop the paste into a pastry bag fitted with a ½-inch plain tip. Shape the paste as for Cream Puffs into 24 mounds 1 inch wide and 1 inch high. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more. Transfer to a rack, poke a small hole in the bottom of each profiterole with a skewer or the tip of a knife, and let cool completely.

Prepare:

Whisk until smooth. Keep warm in the top of a double boiler (or reheat in a microwave just before serving). To serve, slice the shells horizontally in half. Remove any excess dough. In each bottom half, place a small scoop of:

Cover with the top halves and place 4 profiteroles on each plate. Drizzle with some of the ganache. Serve immediately, with the remaining ganache on the side.

This whimsical tower of choux puffs crowned with spun sugar is the French equivalent of a wedding cake. It is also an excellent dessert to serve at any gathering where you want to make an impression.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Prepare:

Scoop the paste into a piping bag fitted with a ½-inch plain tip and pipe the dough into ½-inch mounds on the baking sheets, leaving about 1 inch between them. Use a lightly dampened finger to smooth the tops of the puffs. Bake until browned, about 25 minutes, switching racks and rotating the sheets front to back halfway through. Transfer to a wire rack, poke a small hole in the bottom of each puff with a skewer or the tip of a knife, and let cool completely. At this point the puffs may be frozen for up to 1 month.

Prepare:

Let cool completely and refrigerate for at least 1 hour. Transfer the pastry cream to a piping bag fitted with a ¼-inch plain tip. Poke the tip into the holes made by the paring knife or skewer and fill with the cream.

Have a serving platter ready. Fill the sink or a large bowl with cold water. Prepare:

When the syrup reaches a dark amber color remove from the heat and dip the bottom of the pan into the cold water bath to stop the cooking. Working quickly, dip the bottom of each puff in the sugar syrup and affix it to the serving plate in an 8-inch circle. Continue, building up the tower of puffs into a conical shape by gradually making the ring of puffs smaller and smaller as the cone gets taller. If the syrup starts to harden too much to work with, gently warm it until liquid and proceed until you have made a tall cone of puffs.

To finish the croquembouche, dip 2 forks into the sugar syrup, and wave them over the tower of puffs. The syrup will fall onto the puffs in long strands, creating a spun sugar halo. Continue until all the syrup is used. Serve within 2 hours.

This classic French dessert was created in honor of the Paris-Brest bicycle race, the circular shape of the dessert representing a wheel. It is a ring of choux pastry topped with almonds and filled with a praline-flavored buttercream. We can think of nothing but good things to say about such a dessert.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment paper and flip it over.

Prepare:

Scoope the paste into a pastry bag fitted with a ¾-inch star or plain tip. Pipe a ring of choux paste onto the parchment paper along the circle, then pipe another ring just inside the first. The two rings should touch so they fuse together during baking. Pipe a third ring on top of the first two, along the seam made where the first two rings meet. Brush with:

Sprinkle generously with:

Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until golden and puffed, about 20 minutes more. Transfer to a rack to cool completely.

While the pastry cools, prepare:

With a serrated knife, slice the choux pastry ring horizontally in half like you would a cake layer. Transfer the pastry cream to a piping bag fitted with a ¾-inch star tip. Pipe the filling in a decorative pattern on the bottom ring of choux pastry. Place the top ring on top of the filling and dust with:

Serve immediately or refrigerate, covered, for up to 1 day. Allow the dessert to sit at room temperature for 30 minutes before serving.

The strudel can be formed, wrapped tightly in buttered foil, and frozen for up to 2 months before baking, but the pastry will not bake up quite as crisp. Although strudel is best served on the day it is made, you can freeze baked strudel; after thawing, reheat it in a 350°F oven for 15 to 20 minutes.

Cover a table at least 3 feet square with a clean cloth or sheet. Make sure there is enough room to walk around the table. Do not flour the cloth.

Melt and set aside in a small bowl:

Sift together into a large bowl:

Whisk together in a separate small bowl with 1 tablespoon of the melted butter:

Make a well in the center of the flour mixture and pour the egg mixture into the well. Working from the inside of the well, mix the wet ingredients quickly into the dry ingredients with your fingers or a fork. When all the liquid is incorporated, knead the dough on a lightly floured work surface until it is silky, pliable, and no longer sticky, about 10 minutes. Form the dough into a ball and brush with some of the melted butter. Let rest in a covered bowl in a warm place for at least 30 and for up to 60 minutes.

Have ready:

Preheat the oven to 350°F.

Spread on a rimmed baking sheet and toast in the oven until browned, 10 to 15 minutes:

Transfer half of the bread crumbs to a medium bowl. Add to the bowl and stir together:

Increase the oven temperature to 400°F. Brush a baking sheet with some of the melted butter.

Roll the dough as thin as possible, then transfer it to the cloth-covered table: Lightly flour the surface only as necessary as you roll the dough; try rolling it without flour. The dough will be soft and responsive to the touch. Remove any rings or bracelets and drape the edges of the dough over the backs of your hands (palms facing down and fingers halfway clenched). Stretch the dough gently at the table, pulling it away from the center and moving your hands apart at the same time. Stretch one section of the dough at a time, and work slowly around the table. Take your time; patience will reward you with a thinner dough. Try not to tear the dough or make holes in it. Stretch the dough into a square 30 to 35 inches on each side, letting it drape over the edges of the table if it is bigger. Anchor each corner of the dough with a small plate if the square stretches back a bit while you work on the other edges. Trim the thicker edges of dough with scissors and use the trimmings to patch any holes. Let the dough dry for 10 minutes so that it will not stick to itself during rolling.

Brush the entire surface of the dough lightly with some of the melted butter. Leaving a 3-inch border of dough along one edge, sprinkle the remaining toasted bread crumbs in a strip next to the border, covering one-third of the dough. Mix the apples with the sugar mixture. Again leaving the 3-inch border of dough along the edge, spread the apple filling over the crumbs. Fold the 3-inch border over the filling. Pick up one end of the cloth underneath the strudel with both hands, one on either side, and let the strudel roll slowly over onto itself, brushing the dough that was on the underside (and thus unbuttered) with melted butter as you roll. Continue to lift the cloth underneath the strudel and let the strudel roll onto itself to the end. Place the rolled strudel on the prepared baking sheet, curving it into a horseshoe shape.

Brush the strudel with two-thirds of the remaining melted butter. Bake for 20 minutes. Brush with the remaining butter and rotate the baking sheet front to back for even browning. Bake until golden brown, 20 to 25 minutes more. Slide onto a rack and let cool.

Dust the strudel with:

Slice on the diagonal with a serrated knife. Serve with:

Baklava is popular in Greece and throughout the Middle East. Layered with nuts and drenched in sugar syrup or honey, it is the best known of all phyllo pastries. In Greece, it was originally an Easter specialty, made with forty layers of pastry representing the forty days of Lent. Chopped nuts are the traditional filling, but dried fruits, sesame seeds, or coconut may be substituted for a nontraditional version.

Preheat the oven to 325°F. Butter a 13 × 9-inch baking pan.

Finely chop or coarsely grind:

Stir together in a small bowl:

Melt:

Unfold and stack on a work surface:

Trim the phyllo into 13 × 9-inch sheets; save the scraps for another use, if desired. Keep the stack covered with plastic wrap and a damp towel. Place 2 phyllo sheets in the baking pan and brush the top sheet evenly with melted butter. Add 2 more sheets and brush with butter, then repeat once more, for a total of 6 sheets. Sprinkle with half of the nuts and then half of the sugar mixture. Cover the filling with 2 phyllo sheets, butter the top sheet, and repeat until there are 6 sheets on top of the filling. Cover with the remaining nuts and sugar mixture. Cover with all of the remaining phyllo sheets, adding them 2 at a time and buttering only the second sheet each time. Brush the top with the remaining butter. Using a sharp serrated knife, cut through all of the layers to make 2-inch diamonds or squares. This is important, because you will not be able to cut the baklava once it is baked without crushing the pastry; it also allows the syrup to soak in and around each piece.

Bake for 30 minutes. Increase the oven temperature to 375°F. Continue to bake until the baklava is golden brown, 20 to 25 minutes.

Meanwhile, combine in a small saucepan:

Bring the mixture to a gentle boil, stirring to dissolve the sugar, then reduce the heat and simmer, uncovered, for 15 minutes.

Strain the hot syrup and pour evenly over the baked baklava. Let cool completely on a rack at least 4 hours before serving.

Individual phyllo cups are versatile. To maintain their crispness, spoon a sweet or savory filling into them just before serving. Unfilled baked phyllo cups can be stored in an airtight container for up to 2 days before using.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter the insides and rims of 6 standard muffin cups.

Melt:

Have ready:

Unfold and stack, then cover with a dry towel and then a damp towel:

Place 1 sheet of phyllo on a work surface. Brush the sheet evenly with one-quarter of the melted butter. If using sugar, sprinkle 1 tablespoon of it evenly over the dough. Cover with a second sheet of phyllo and butter and sugar it in the same manner. Repeat with the remaining sheets of phyllo, ending with a layer of butter and sugar. Cut the stack of phyllo sheets into twelve 4 ½-inch squares (3 strips down and 4 across). Place a square stack in one side of a muffin cup, easing it in with the backs of your fingers so that it covers half the bottom and rises to hang over one side of the cup. Ease in a second stack, slightly overlapping the first, to cover the other half of the bottom and hang over the other side of the muffin cup. Repeat to make 5 more phyllo cups.

Bake until the pastry is golden brown, 10 to 15 minutes. Carefully remove from the muffin cups and let cool before filling.

These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry cream, but feel free to improvise, using flavored pastry cream and adding fresh fruit, such as raspberries or sliced strawberries, between the layers.

Prepare and chill:

Preheat the oven to 400°F. Have 2 ungreased baking sheets ready.

Have ready:

Lay the phyllo flat on a work surface and cover with a dry towel, then with a damp towel while you work. Place 2 sheets of phyllo on top of one another on a work surface. Brush the top sheet of phyllo with butter, and, if desired, sprinkle lightly with:

Place two more sheets of phyllo on top, brush with butter, and sprinkle with sugar, if desired. Repeat this, buttering and sugaring every other sheet of phyllo, until there are 8 layers. Brush the top layer with butter, and, if desired, sprinkle with more sugar. Cut the phyllo in half lengthwise to create 2 long rectangles. Cut the rectangles crosswise into 2-inch-wide rectangles. Transfer to the baking sheet and nest a second baking sheet directly on top to press the phyllo flat and prevent it from warping during baking.

Bake until the phyllo is browned and crisp, 11 to 13 minutes. Transfer to a cooling rack. Repeat the process with remaining phyllo sheets, butter, and sugar, if using.

To assemble each napoleon, spread or pipe pastry cream in a ½-inch layer on top of one phyllo rectangle, then top with a second piece of phyllo. Spread or pipe another ½-inch layer of pastry cream, then top with a third and final layer of phyllo. Repeat with remaining phyllo rectangles and pastry cream. Dust the tops of the napoleons with:

Pasties are meat hand pies, originally from Cornwall, England. They were a portable lunch for miners and other laborers who needed a hearty meal that was easy to transport. This tradition of hand-held meat pies traveled to northern Michigan with Cornish immigrants, and these pies are now beloved by miners and regular folk alike. The addition of curry powder is nontraditional, but we appreciate the extra spice.

Whisk together in a medium bowl or pulse in a food processor to combine:

Add and work in with a pastry blender or your fingers or pulse until the fat is in very small pieces and the dough is crumbly:

Add and stir in or pulse until the dough just comes together in a shaggy ball:

Knead the dough briefly until it forms a smooth ball. Flatten into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

Mix together in a medium bowl and set aside:

Preheat the oven to 350°F. Lightly grease a large baking sheet.

Unwrap the dough and place on a lightly floured work surface. Divide the dough in half and keep half tightly wrapped. Lightly flour the top of the dough and roll out to just over ⅛ inch thick. Use a small plate to cut out 6-inch rounds of dough. Gather the dough scraps into a ball and roll out again, cutting out as many dough rounds as possible. Repeat with the second half of the dough. You should have about 9 rounds. Scoop ⅓ cup filling onto each piece of dough, leaving a ½-inch border around the edges. Lightly brush the edges with:

Bring the edges together and crimp them or use a fork to press them together. Cut a few small slits in the top of the pasties or prick a few times with a fork. Place the pasties on the prepared baking sheet and brush with egg wash. Bake until golden brown and firm, about 50 minutes. Let cool about 10 minutes before serving.

Empanadas come in an astonishing array of shapes, with all manner of fillings and doughs. Try using Chicken Chili Verde, Chili Con Carne, or even Sautéed Corn with shredded mozzarella or Oaxaca cheese instead of the picadillo and hard-boiled eggs. You can also use fresh masa or the dough for Corn Tortillas, if desired.

Prepare the dough for:

Cover and let the dough rest while you prepare:

Divide the dough into 15 pieces and shape into balls. Use as little extra flour as possible during the shaping process.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Flatten the balls of dough into disks, then roll out to a ⅛-inch thickness. Scoop a scant ¼ cup picadillo onto half of each dough round, leaving a ½-inch border, and top with a hard-boiled egg quarter. Fold the plain half of the dough over the filling to form a half-moon shape. Crimp the edge or press closed with the tines of a fork. Place the empanadas at least 1 inch apart on the prepared baking sheets and brush lightly with:

Bake until golden, about 25 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Let cool for 5 minutes before serving.

These sumac-scented pies are a favorite of ours. They make a wonderful addition to a mezze platter accompanied by a bowl of Tahini Dressing. For a larger, flakier spinach pie, see Spanakopita.

Set aside in a colander to thaw and drain:

Prepare the dough for:

Proceed through the first rising, and do not refrigerate.

While the dough rises, prepare the filling. Press the thawed spinach in the colander to get out as much liquid as possible. Transfer to a medium bowl and stir in:

Position racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Transfer the dough to a lightly floured work surface and knead it briefly to deflate it. Roll it out to a ⅛-inch thickness. Cut into 3- to 4-inch rounds with a biscuit cutter. Gather the dough scraps into a ball and wrap in plastic wrap. Place 1 scant tablespoon filling in the center of each dough round. To shape, bring three sides of the dough together in the center and pinch them closed to form a triangle. Repeat with the remaining dough and filling. You may re-roll the dough scraps up to 3 times to cut out more rounds. Place the pies on the prepared baking sheets and brush with:

Bake until golden brown, about 15 minutes, rotating the baking sheets front to back and switching oven racks halfway through. Serve hot, warm, or cold.

Piroshki, or pirozhki, are part of a large family of predominantly savory pies that hail from Russia to Central and East Asia, the Balkans, and Iran. There are many popular fillings, both savory and sweet, but ground beef is among the most common, at least in Russia.

Prepare the dough for:

Let rise one time.

While the dough rises, prepare the filling. Heat in a large skillet over medium heat:

Cook, breaking up the meat, until cooked through, about 10 minutes. Transfer to a medium bowl with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet and add:

Cook, stirring, until softened, about 8 minutes. Stir the onion into the bowl with the cooked beef along with:

Season to taste with:

Let cool completely.

Lightly oil a large baking sheet or line with parchment paper. Divide the dough into 20 pieces. Keep the dough balls lightly covered while you work to prevent them from drying out. On a lightly floured work surface, roll each ball of dough out into a 3- to 4-inch round. Place a heaping tablespoon of filling in the center. Bring 2 sides of the dough up to meet in the center over the filling and press to seal. Gently use your palm to flatten slightly into a plump, oblong dumpling shape, like a flattened football. Place seam side down on the prepared baking sheet. Cover and let rise until puffy, about 30 minutes.

Preheat the oven to 350°F.

Brush the piroshki with:

Bake until golden brown, 25 to 30 minutes.

Knishes can be stuffed with a wide variety of fillings, including sauerkraut, kasha, and cheese, but potato and onion—preferably cooked in schmaltz—is one of the most popular fillings.

Prepare the dough for:

While the dough rests, prepare the filling. Peel and quarter:

Place in a large pot and cover with cool water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer until the potatoes are tender, 15 to 20 minutes.

While the potatoes cook, heat in a large skillet over medium heat:

Add and cook, stirring, until softened and starting to brown, about 15 minutes:

When the potatoes are tender, drain well. Rice or mash the potatoes until smooth and stir in the cooked onions. Add:

Preheat the oven to 375°F. Lightly oil a large baking sheet.

Divide the dough in half. Roll and stretch out one piece of dough very thin, into a roughly 12-inch square. You should not need to use any flour during the rolling process. In fact, you want the dough to stick a little to the surface to help stretch it thin enough. Place half the potato filling in a 3-inch-wide mound along the bottom edge of the dough, leaving 1 inch of bare dough on the right and left sides and about 2 inches of bare dough along the bottom edge. Roll up the dough loosely like a jelly roll. Use the side of your hand, like a karate chop motion, to press the filling down every 3 inches, then use a knife to cut through the dough in those places. Seal one side of each knish, then turn so the seam is on the bottom. Close the top of the knishes as best as you can and squish them gently to make the sides bulge out a bit, giving them a plump shape. Place on the prepared baking sheet. Repeat with the remaining dough and filling.

Brush the knishes with:

Bake until golden brown, about 40 minutes. Serve warm or at room temperature with:

We like savory strudels just as much as their sweet counterparts. If you make the strudel dough, you will end up with one large, horseshoe-shaped strudel. If you use phyllo dough, this recipe makes 2 smaller, rectangular strudels.

Prepare:

Alternatively, you may use:

To prepare the filling, melt in a Dutch oven or large pot:

Add little by little:

Cook each addition of cabbage until slightly softened before adding the next. If necessary, add a few tablespoons of water to the pot and cover to help speed the process. Once all the cabbage is added and wilted, add:

Cover and cook the cabbage until very tender, about 10 minutes. Stir in:

Taste for seasoning. Pour the cabbage into a colander and allow it to drain and cool completely. Press the cabbage to extract as much moisture as possible.

Preheat the oven to 400°F.

Melt in a small saucepan:

If using strudel dough, stretch it out as directed. If using phyllo dough, lay sheets out on a cloth-covered work surface, allowing the sheets to overlap by 2 inches, to make two roughly 16 × 35-inch rectangles. Lightly brush the phyllo sheets with butter, then add another layer of phyllo to each rectangle. Brush with butter and repeat two more times. There should be 4 layers of phyllo in each rectangle. Brush the top layer of phyllo with butter.

Leaving a 3-inch border along one long edge of the strudel dough or each phyllo rectangle, sprinkle in a strip next to the border, covering one-third of the dough:

Spread over the bread crumbs:

Spread the cooled cabbage filling over the sour cream. Fold the 3-inch border over the filling. If using strudel dough, pick up the edge of the cloth underneath the strudel and use it to help the strudel roll slowly over onto itself, brushing the dough with melted butter as you roll. Continue rolling the dough and brushing it with butter until it is completely rolled up. Place the strudel on a baking sheet, curving it into a horseshoe shape and brush it with butter. If using phyllo, simply roll up the dough with your hands, brushing it with butter as you roll. Place the two rolls side by side on the baking sheet.

Bake for 20 minutes. Brush again with butter and return to the oven until deep golden brown, 20 to 25 minutes more. Serve immediately, sliced with a serrated knife.

Prepare:

Position a rack in the upper third of the oven. Preheat the oven to 400°F.

Grease a 13 × 9-inch baking dish and add the stew. If using buttermilk biscuit dough, pat out the dough as directed in the biscuit recipe, cut the dough into biscuits, and arrange on top of the stew, overlapping the biscuits if necessary. If using drop biscuit dough, simply drop the dough in walnut-sized pieces on top. If using pie dough, roll it out into the shape of the dish, place on top of the stew, and tuck the edges down in against the sides of the dish. Brush the top with:

Bake until the pie is bubbling and the crust is nicely browned, 30 to 40 minutes. Let cool for 15 minutes before serving.

Leftover or store-bought, precooked chicken or turkey breast is perfect here.

Prepare:

Prepare the dough for:

Position a rack in the upper third of the oven. Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.

Melt in a large skillet over medium-high heat:

Add and cook, stirring often, about 5 minutes:

Stir the vegetables into the creamed chicken along with:

Pour the mixture into the prepared dish. If using buttermilk biscuit dough, pat out the dough as directed in the biscuit recipe, cut the dough into biscuits, and arrange on top of the chicken, overlapping the biscuits if necessary. If using drop biscuit dough, simply drop the dough in walnut-sized pieces on top. If using pie dough, roll it out into the shape of the dish, place on top of the chicken, and tuck the edges down in against the sides of the dish. Brush the top with:

Bake until the sauce is bubbling and the topping is browned, 30 to 40 minutes. Let cool for 15 minutes before serving.

Crawfish pie can be found with a single or double crust, or as hand pies. We have opted for a single crust on top of the pie for convenience’s sake, but feel free to experiment to suit your own taste (you will need to decrease the liquid by at least half and cool the filling before making hand pies). If you are itching to make this pie but cannot find crawfish, substitute peeled and deveined shrimp.

Prepare:

Preheat the oven to 375°F.

Heat in a 10-inch ovenproof skillet (preferably cast-iron) over medium heat until shimmering:

Add and sauté until soft, 6 to 8 minutes:

Stir in and sauté 1 minute more:

Add and stir until the vegetables are coated with flour:

Stir in:

Bring to a simmer and cook until slightly thickened. Stir in and cook for 5 minutes:

Remove from the heat. Roll out the dough into a round large enough to fit into the skillet and place on top of the crawfish, tucking in any overhanging edges. Cut a few slits in the crust and brush with:

Bake until golden brown and bubbling, 25 to 30 minutes. Let cool for 15 minutes before serving.

Classic recipes for this old English favorite often call for beef kidneys. If they are used, they should be soaked and the cooking time must be increased to ensure tenderness. If you’d rather not use kidneys, substitute the same amount of sliced mushrooms. Rather than encasing the stew in dough, we recommend a topping only.

Prepare:

Cut into ½-inch cubes:

Wash, remove the membranes, and thinly slice:

Melt in a large saucepan or skillet over medium-high heat:

Add the kidneys and:

Cook, stirring, until the onion is tender, about 5 minutes. Meanwhile, mix together in a wide, shallow bowl:

Dredge the beef in the flour mixture and add the beef cubes to the pan. Cook, stirring, until browned, 8 to 10 minutes. Add:

Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the beef is tender, about 1 hour.

Preheat the oven to 425°F.

Transfer the meat mixture to a 9-inch skillet, pie dish, or baking dish. Roll out the dough into an 11-inch round and place on top of the steak and kidneys, tucking in any overhanging edges. Cut a slit in the dough to allow steam to escape. Brush the dough with:

Bake until the crust is browned, 15 to 20 minutes. Let cool for 15 minutes before serving.

This richly spiced pie is traditionally served at Christmas in Québécois households.

Prepare:

While the dough is chilling, place a Dutch oven over medium heat and add:

Cook, stirring and breaking up the meat with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer the meat to a bowl, leaving behind as much fat as possible. Pour off all but 2 tablespoons fat from the pot. Add:

Cook, stirring, until softened, about 5 minutes. Add:

Stir until the potatoes and onions are coated with the spices. Return the beef and pork to the pot along with:

Bring to a simmer, cover, and reduce the heat to simmer gently for 30 minutes. Uncover and continue to simmer until all the liquid has evaporated. Transfer the mixture to a small baking sheet, discard the bay leaf, and cool completely.

Roll out half the dough into a ⅛-inch-thick round and transfer to a 9-inch skillet or deep-dish pie pan. Press the dough evenly into the corners and up the sides of the pan. Pour the beef and pork mixture into the pan. Roll out the second half of the dough into a roughly 11-inch round and place on top of the filling. Fold the overhanging edge of the top crust inside the skillet, between the skillet and the bottom crust. Crimp the edges together to seal them. Freeze the pie for 15 minutes or refrigerate for 1 hour. Preheat the oven to 375°F.

Brush the crust all over with:

Cut a few steam vents in the top crust or cut a decorative hole in the center. Bake until golden brown, 45 to 50 minutes. Let cool for 10 minutes before serving.

If desired, substitute about 15 ounces frozen spinach, thawed, for the fresh. The important thing is to press as much liquid out of the spinach as possible to ensure a crisp crust.

Stem, wash well, and coarsely chop:

Heat in a large skillet over medium heat:

Add and cook until softened, 5 to 7 minutes:

Add the spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, about 5 minutes. Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, 7 to 10 minutes. Stir in:

Let stand until cool enough to handle, then transfer to a colander and squeeze to remove the excess liquid. Beat in a medium bowl:

Add the spinach mixture along with:

Lightly oil a 13 × 9 × 2-inch baking dish. Melt:

Unroll on a dry work surface:

Trim the dough into a 9 × 13-inch rectangle. Cover with a dry towel and cover the dry towel with a damp towel. Lay 1 sheet of phyllo in and up the sides of the prepared baking dish and brush lightly with butter. Top with 7 more phyllo sheets, brushing each lightly with butter. Spread the spinach mixture over the phyllo. Top with 8 more sheets, brushing each with butter. Roll the overhanging phyllo from the sides to form a border all the way around. With a thin, sharp knife, cut the pie into squares or diamonds, but do not cut through the bottom or the filling will leak onto the pan. Refrigerate for 30 minutes.

Preheat the oven to 375°F.

Bake the pie until crisp and golden, about 45 minutes. Remove from the oven and let cool for a few minutes. Cut the squares or diamonds right through to the bottom and serve.

This is the perfect savory cobbler to make in late summer, when your garden is overrun by cherry tomatoes. We like to use drop biscuits for the topping, and we add a handful of chopped herbs, such as thyme and chives, and some grated Cheddar to the dough.

Heat in a large ovenproof skillet over medium heat until shimmering:

Add and cook, stirring, until softened, about 5 minutes:

Add and cook, stirring, 1 minute more:

Remove the skillet from the heat and add:

Stir the tomatoes into the onions and seasonings until combined. Set aside.

Preheat the oven to 375°F.

Prepare the dough for:

Roll out the dough as directed (unless using drop biscuit dough), and cut into 2- to 3-inch biscuits. Place the biscuits or drop the biscuit dough in walnut-sized pieces on top of the tomatoes, allowing some of the tomato mixture to peek through. Place the skillet in the oven and bake until the biscuits are golden brown and the tomato mixture is bubbling, 35 to 40 minutes. Let cool for 10 minutes before serving.

This tart is perfect for celebrating the last of the summer heirloom tomatoes, after you’ve had your fill of tomato salads and sandwiches. It is also an excellent vegetarian main dish when served with a butter lettuce salad.

Preheat the oven to 375°F.

Prepare:

Line a 9-inch pie or tart pan with the dough. Bake as directed in About Blind Baking Crusts. Meanwhile, combine in a medium bowl:

When the crust is ready, fill it with the ricotta mixture. Arrange over the top, allowing the slices to overlap slightly in a circular pattern:

Season the tomatoes lightly with:

Bake the tart until the tomatoes start to shrivel and have released most of their watery juices, 40 to 45 minutes. Let cool 10 minutes before serving.

A calzone is somewhat like a savory turnover. The possibilities for calzone fillings are many; see the chart of suggested pizza toppings for ideas. You will need about 4 cups filling or ½ cup per calzone.

Prepare through the first rise:

Preheat the oven to 450°F. Lightly grease 2 baking sheets.

Divide the dough into 8 balls. Place on a lightly floured work surface, sprinkle with flour, and cover with a kitchen towel or plastic wrap. Let stand for 20 minutes.

Meanwhile, coarsely chop:

Mix with:

Shape each ball of dough into a thick disk and let stand for about 5 minutes, then roll each disk into an 8-inch round. Divide the filling among the rounds, placing it on one half of each. Fold the bare half of the dough over, making a half-moon, moisten the edges with water, and tightly seal with your fingertips. Cut a 1-inch slit in the top of each calzone, place on the prepared baking sheets, and transfer to the oven. Reduce the oven temperature to 400°F and bake until nicely browned, about 25 minutes. Serve hot or at room temperature, with:

The fillings for stromboli are as variable as those for pizza; see the chart of suggested pizza toppings for ideas.

Prepare through the first rise:

Preheat the oven to 400°F. Lightly grease 2 baking sheets or line with parchment paper.

Divide the dough in half if using homemade dough. Form each piece into a ball. Place on a lightly floured work surface, sprinkle with flour, and cover with a kitchen towel or plastic wrap. Let stand for 20 minutes.

Shape each ball of dough into a thick disk and let stand for about 5 minutes, then roll into 8 × 12-inch rectangles. Leaving a ½-inch border on one long side, spread each with:

Divide between the pieces of dough, keeping the ½-inch border:

Starting from the long side opposite the border, tightly roll each rectangle up into a 12-inch log. Pinch the ends closed and place the logs seam side down on the prepared baking sheets. Cut a few diagonal slits in the top of each log. Bake the stromboli until firm and lightly browned, about 20 minutes. Cut into 1-inch slices and serve hot or at room temperature.