With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half,...
Author: Martha Stewart
Puff pastry is not complicated to make; it just cannot be rushed. If at any point in the rolling process the dough becomes too soft or elastic, return it to refrigerator to rest for at least thirty minutes....
Author: Martha Stewart
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Author: Martha Stewart
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Author: Martha Stewart
The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into...
Author: Martha Stewart
This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should not be used in food prepared for pregnant women,...
Author: Martha Stewart
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
The dough can be frozen for up to 1 month; thaw before using. Pies can be stored at room temperature overnight.
Author: Martha Stewart
A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.
Author: Martha Stewart
This popular pie is sure to please everyone's sweet tooth and is very simple to make.
Author: Martha Stewart
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...
Author: Martha Stewart
Need a sensational vegetarian main dish? This galette with buttery pastry filled with roasted summer vegetables and a mustard cheese sauce is just the thing. Most of the time is hands off, while dough...
Author: Greg Lofts
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.
Author: Martha Stewart
Use this recipe to make our Pennsylvania Dutch Shoofly Pie and Shaker Lemon Tarts.
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart