Can a pie crust recipe really change your life? I guess it depends on how much you like eating pie -- and how much you hate making crust. I really love eating pie, but I really hated making crust, at ...

Nothing’s boring about this tart, from the crisp crust made with an egg yolk and a touch of cream, to its crowning glory: a heap of glistening blueberries that have been blanched in a simple syrup to ...

Healthy eating gets a flavorful upgrade with this Zucchini Butter Vegetable Tart. With a crisp puff pastry base, tender zucchini butter, and fresh heirloom tomatoes, it’s a simple yet satisfying way ...

A beloved treat in Canada, you can use prepared tart shells or make your own pastry in a muffin tin for these gooey mini pies. Instructions: Combine flour and salt. Cut in butter with pastry blender.

1. Whisk the flour, sugars and salt together in a bowl. Using a pastry cutter or a fork, cut the pieces of butter into the dry ingredients until the butter is about the size of peas. Using your hands, ...

1. Make the Pastry: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of small peas. In a small bowl, whisk the cream with the egg yolk. Pour ...

There are so many variations of the classic tomato tart, perfect for late summer. Here, you begin with a savory food-processor pie dough seasoned with Parmesan and fresh thyme. Roll out the dough, ...

As summer gives way to autumn, two signature fruits are in season, apples and grapes, and I love using them for desserts. Table grapes are abundant all year long. Homegrown (and more flavorful) grape ...