A French butter crust (or pâte brisée) is the secret to a pie that tastes as good as it looks. Made with plenty of cold butter, this dough bakes up tender, flaky, and full of rich flavor. Unlike some pie doughs, it’s easy to roll out and forgiving to handle, making it ideal for fruit...Read More

I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry is made from a simple crust, a layer of fruit, and edges folded roughly around the filling. As a classically trained pastry chef, it didn’t initially appeal to me. I’m convinced most pastry chefs (and chocolatiers,...Read More

An apple galette is the perfect balance of rustic charm and indulgence. Unlike a traditional pie loaded with extra sugar and thick layers of filling, a galette is lighter, thinner, and beautifully simple. Each slice is just the right portion—no heavier than a slice of pizza—yet it delivers all the buttery, flaky pastry and sweet,...Read More

This pie has a story as rich as its flavor. Master Chief Steward Harry Hightower first served it to President Harry Truman aboard the battleship USS Missouri, and it quickly became the President’s favorite dessert. Since then, buttermilk pecan pie has earned a place in countless family recipe boxes. With its velvety custard base, tangy...Read More

Everyone enjoys a great piece of pie, especially at Thanksgiving, and it is easily one of America’s favorite desserts. However, the bane of most cooks is making the pie crust! While it’s easy and convenient to turn to store-bought, pre-rolled pie crust, nothing comes close to a homemade, buttery, flaky pie crust. If you’re a...Read More

This Sweet Potato Pecan Pie is a Southern-inspired classic that combines two beloved desserts in one. The silky smooth sweet potato filling is lightly spiced and sweetened with condensed milk, while the pecan topping bakes into a crunchy, caramelized layer. It’s the perfect pie for holidays, potlucks, or whenever you want a dessert that feels...Read More

This heirloom ground cherry pie is a late-summer favorite in Mennonite kitchens, made with sweet-tart ground cherries (also called husk cherries) tucked beneath a buttery streusel topping. Their golden, citrusy flavor shines when baked into this simple pie, which is perfect for showcasing one of fall’s most unique fruits. You’ll find ground cherries at our...Read More

During the Great Depression and through the rationing years of World War II, home cooks often relied on creativity and resourcefulness to stretch what they had on hand. Fresh apples were not always affordable or available, so thrifty cooks turned to garden vegetables — like zucchini — as clever stand-ins. This zucchini crisp,  also known...Read More

There’s nothing quite like a slice of classic blueberry pie, especially when it’s made with fresh, plump berries from the farmers market. Bursting with sweet-tart flavor and wrapped in a flaky, golden crust, this pie is summer simplicity at its best. No fancy twists or complicated steps—just straightforward goodness that lets the fruit shine. Serve...Read More

There’s something timeless about the pairing of strawberries and rhubarb—the sweetness of the berries balancing the tart bite of the rhubarb in perfect harmony. This homey, old-fashioned pie is the kind of dessert that turns up at family reunions, church picnics, and summer potlucks, where a second slice is always in demand. My grandmother, who...Read More