This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). https://bit.ly/3hLlL8I | Martha Stewart
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This recipe can be used for any pie or tart that calls for a single 9-inch crust. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). https://bit.ly/3hLlL8I | Martha Stewart
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Although they may look fussy, tarts are actually easier to make compared to many types of pies, and they’re just as lovely—if not more so—to serve and eat: bit.ly/463e6tc | Martha Stewart
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Although they may look fussy, tarts are actually easier to make compared to many types of pies, and they’re just as lovely—if not more so—to serve and eat: bit.ly/463e6tc | Martha Stewart
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It's not only for aesthetics: There's a practical reason for making a blueberry lattice pie. The open lattice crust allows steam from the filling to vent during baking and cooling. This evaporation means the filling will be thicker and helps to prevent every pie baker's biggest fear: the soggy bottom. Get the recipe: https://bit.ly/45FYR5P | Martha Stewart
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Don’t have lemons for a pie? Try substituting it with vinegar! 👀 Get more pie recipes: bit.ly/3XYj8T4 | Martha Stewart
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To ace this American tradition, we combine different varietals of apples that each have their own nuanced flavors and textures in the filling for this apple pie. The result is a bold, aromatic filling bubbling inside a golden-brown double crust. Get the recipe: bit.ly/3UDxWET | Martha Stewart
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Our from-scratch pumpkin pie recipe is sure to become your go-to, a family tradition you bake every year. Follow along as Martha and Betty White make this classic fall dessert: bit.ly/405e3u3 | Martha Stewart
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The beloved whoopie pie gets a fall makeover. No one can resist the tender, fluffy pumpkin cookies sandwiched with cream cheese frosting. Even better, they’re easy to make—no mixer needed. Get the recipe: bit.ly/4dUFhqz | Martha Stewart
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