From grandma's recipe box
Pies & Tarts Recipes
Flaky crust and a sweet filling. Pies and tarts are old-fashioned comfort, from fruit pies to little custard tarts.
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About Pies & Tarts
Pies and tarts start with a crust, usually made from flour, butter, and a little cold water. The filling can be fruit, custard, nuts, or cream. Pies are often deeper and may have a top crust. Tarts are shallow, often in a fluted pan with a crisp, buttery shell.
What sets them apart from cakes is the pastry. They are not as soft and fluffy. Unlike puddings and custards, which are spooned from a dish, a pie or tart is sliced and holds its shape on the plate.
Questions folks ask
How do I stop a soggy bottom crust?
Bake on a lower oven rack and pre-bake the crust when the recipe suggests it. A dark metal pan helps too.
What is the difference between a pie and a tart?
A pie is usually deeper, in a sloped dish, and may have a top crust. A tart is shallower with a straight, fluted edge.
Can I use store-bought crust?
Yes. It saves time and works well in most recipes.
Kitchen tips
- Keep butter and water cold for a flaky crust.
- Do not overwork the dough.
- Rest the dough in the fridge before rolling.
- Pre-bake the shell if the filling is wet or needs no baking.
- Cool pies fully so the filling can set before slicing.