Mom’s Basic Pie Crust
This is the simple, shortening-based pie crust that my mother was famous for using in her unbeatable apple pies. We use organic non-transfat vegetable shortening, but you can still use Crisco, if you...
View ArticlePerfect Pie Crust
This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as...
View ArticleBetter Batter Pumpkin Pie
This variation on Libby’s classic pumpkin pie is just a little milder then the traditional recipe, thanks to the substitution of cinnamon in place of cloves, and is usually preferred in our blind...
View ArticleClassic Pumpkin Pie
This recipe, the gold standard for pumpkin pie, was created by Libby’s brand canned pumpkin. We – and most other Americans – agree that there is nearly no other recipe that is quite as good. This pie...
View ArticlePumpkin Pie (Dairy Free)
This variation on the classic Libby’s pumpkin pie is safe for those who cannot have dairy due to health or religious concerns but can be served to anyone with pride. This recipe is scaled to make 1...
View ArticlePumpkin Pie (Vegan)
This variation on the classic Libby’s pumpkin pie is safe for those who do not consume animal products due to health or religious concerns, but can be served to anyone with pride. Those who are soy...
View ArticleClassic Pecan Pie
One of the great culinary legacies of the South, this holiday classic is thick, chock full of pecans and incredibly sweet. This can be made dairy free by subbing in df margarine for the butter. 3 eggs,...
View ArticleChocolate Pecan Pie
This chocolate-lovers’ variation on classic pecan pie is extra rich, so rich, in fact, that you will want to cut smaller slices than usual. Serve with something to wash it down with. 4 eggs, beaten 1 c...
View ArticleBourbon Pecan Pie
This variation on classic Pecan Pie gives tribute to another specialty of the South – Bourbon! 4 eggs, beaten 1 c dark corn syrup 1 c light brown sugar 6 Tbsp butter or Margarine, melted 1 Tbsp...
View ArticlePecan Pie (vegan)
This vegan variation of a holiday classic is easy to make and can be proudly served to anyone. 1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour 1 c light corn syrup 1 c sugar 6 Tbsp Vegan...
View ArticleChocolate Pecan Pie (Vegan)
This vegan variation of our popular chocolate pecan pie is rich enough to stand on its own and can proudly be served to non vegans. 1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour 1 c light...
View ArticleBourbon Pecan Pie (Vegan)
This vegan variation of our special Kentucky Bourbon Pecan Pie can be proudly served to anyone! 1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour 1 c dark corn syrup 1 c light brown sugar 6...
View ArticleSwedish Apple Pie
Autumn will be here soon, and this is my family’s favorite pie recipe now, gluten free or not! Thick sliced fresh or frozen peaches also go well instead of apples. 2 1/2-3 cups peeled, cored and sliced...
View ArticleApple Handpies
When we think of turnovers, we think of flaky pastry made with philo dough or puff pastry. When we think of handpies, we think of the denser, waxed paper covered commercial versions that are commonly...
View ArticleCaramel Pecan Pie
This pie is good enough to slap yo’ mama! Or kiss her. Naomi developed this dessert as a birthday request fulfillment for her husband’s best friend, and it was so good, she decided to share it with...
View ArticleCaramel Pecan Pie (Vegan)
This pie is good enough to slap yo’ mama! Or kiss her. Naomi developed this dessert as a birthday request fulfillment for her husband’s best friend, and it was so good, she decided to veganize it and...
View ArticleBetter Batter Biscuit Mix Pie Crust
The is an easy pie crust that will do in a pinch when you don’t have time or ingredients to bake a crust from scratch. Because of the slightly sandy nature and very delicate texture of the crust, you...
View ArticlePâte Brisée (Classic French Tart Pastry)
This classic French pastry dough is easy to work with and lends itself well anywhere! Flaky and tender, it can be rolled thin, cut into shapes, or used as a quiche crust. 2 1/2 cups (10oz or 283.5g)...
View ArticleApple Crisp
Wondering what to do with that windfall of crisp, fall apples? This easy, delicious apple crisp, spiced lightly with nutmeg, cardamom, and cinnamon is perfect for chilly fall days. Serve it as is, or...
View ArticlePate Sucree (Sugar Pastry)
This very short, very flaky pastry is great for making pie crust, hand pies, and other pastries. Made easily in a food processor, it rolls out and shapes easily. Sweeter than normal pastry, this is...
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