Pies, pies, pies! What can't be made into a pie? It's the one pastry that sticks around all year, its filling changing with the seasons and providing endless opportunities for dessert.
This recipe is excellent for pies of the sweeter variety (pecan pie, fruit pies) and the dough rolls out nicely, is easy to make, and is extremely forgiving (any cracks or gaps can be filled in using extra dough).
We like to roll ours into rectangle tart pans with removable bottoms (for effortless serving), but you can also use a regular pie baking dish and crimp the edges if making a single crust pie.
Prep: 20 minutes
Cook time: 40-60 minutes depending on your filling
Yield: 2 rectangle pans (4 ¼” x 13 ¾”) or 9" rounds, plus cutouts for decorations
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