Homemade Pies Recipe

Make and chill the dough

In a medium bowl whisk the flour, 2 tbs sugar and 1/2 tsp salt. Add the cold cubed butter and cut it into the flour with a pastry cutter or rub with your fingertips until the mixture resembles coarse cornmeal with some pea-sized butter bits. Sprinkle ice water, 1 tbs at a time, and mix gently until the dough just holds together when pressed. Do not overwork.

Form the dough into a flattened disc, wrap in plastic and chill at least 30 minutes (up to 2 days). Chilling firms the butter and prevents shrinkage.

Roll and blind-bake

On a lightly floured surface roll the chilled dough to a 12-inch circle and transfer to a 9-inch pie pan. Trim and crimp the edges. Chill the fitted crust in the fridge 15 minutes while you preheat the oven to 375°F (190°C).

Line the chilled crust with parchment and fill with pie weights or dried beans. Bake blind for 12–15 minutes until the edges set and start to color. Remove weights and parchment; if the base looks wet, bake 3–5 minutes more until lightly golden. For pies that require a baked-in filling (like pecan), you can fill into the unbaked or lightly par-baked shell as noted in each filling's steps.

Egg wash (for golden edges)

Whisk the egg and 1 tbs water, brush the edge of the crust and return to the oven 2–3 minutes more if you want a deeper golden edge. Cool slightly before filling where directed.

Preheat oven to 350°F (if your crust needs finishing) — otherwise use a prebaked shell chilled from the crust steps.

In a bowl whisk together 3/4 cup sugar, 3 tbs cornstarch and 1/4 tsp salt. In a saucepan combine 1 cup whole milk and 1/2 cup heavy cream and heat until steaming but not boiling.

Temper 3 egg yolks: whisk the yolks in a small bowl, then slowly add 1/2 cup of the hot milk mixture while whisking to avoid curdling. Pour tempered yolks back into the saucepan with the remaining milk and return to medium heat, whisking constantly until the mixture thickens to a pudding consistency (about 4–6 minutes).

Remove from heat and immediately stir in 1.5 cups chopped semisweet chocolate, 2 tbs butter and 1 tsp vanilla. Stir until smooth and glossy.

Pour the chocolate custard into the prebaked pie shell, smooth the top, and let cool to room temperature. Then refrigerate at least 3 hours (best overnight) until fully set. Garnish with whipped cream and chocolate shavings before serving.

Use a prebaked crust (from Crust section). Preheat oven to 350°F if you plan to toast the coconut topping.

Whisk together 3/4 cup sugar, 3 tbs cornstarch and 1/4 tsp salt in a medium bowl. In a saucepan heat 1 cup whole milk and 1/2 cup heavy cream until steaming.

Whisk 3 whole eggs in a separate bowl. Temper the eggs by slowly adding 1/2 cup of the hot milk while whisking, then return egg mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens (about 4–6 minutes).

Remove from heat and stir in 2 tbs butter, 1 tsp vanilla, and 1.5 cups shredded coconut. Taste and adjust sweetness if desired.

Pour the coconut custard into the prebaked shell, smooth the top and cover. Chill at least 3 hours until set. For extra texture, toast 1/2 cup shredded coconut in a dry skillet over medium heat 3–4 minutes until golden and sprinkle on top just before serving.

Preheat oven to 350°F. Use a prebaked pie shell (from Crust section).

Make lemon curd

In a medium heatproof saucepan whisk together 1 cup sugar, 3 whole eggs and 2 egg yolks until smooth. Stir in 3/4 cup fresh lemon juice and 1 tbs lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–10 minutes). Do not boil, or eggs may curdle. Remove from heat and strain into a bowl to remove any cooked bits, then whisk in 6 tbs butter until melted and incorporated.

Pour the warm lemon curd into the prebaked pie shell and smooth the top. Let it cool 10–15 minutes while you prepare the meringue.

Make and bake the meringue

In a clean bowl beat 4 egg whites with 1/4 tsp cream of tartar until foamy. Gradually add 3/4 cup sugar, beating until glossy stiff peaks form. Spread the meringue over the lemon curd, making sure the meringue seals to the crust edges (this prevents weeping).

Bake at 400°F for 6–8 minutes or until peaks are golden brown. Remove from oven and cool completely on a rack; then chill 1 hour before slicing to let the curd set fully.

Preheat oven to 350°F. For pecan pie you may use an unbaked or lightly par-baked crust. If you prefer a firmer bottom, par-bake the crust 8–10 minutes and cool slightly.

In a mixing bowl whisk 1 cup light corn syrup with 1/2 cup packed brown sugar, 3 large eggs, 1/3 cup melted butter, 1 tsp vanilla and 1/4 tsp salt until smooth and combined.

Stir in 1.5 cups pecan halves and pour the mixture into the prepared pie shell, arranging pecans evenly on top if desired.

Bake at 350°F for 50–60 minutes. The center should be mostly set but may still wobble slightly — it will firm as it cools. If the crust or nuts brown too quickly, tent with foil for the last 15 minutes.

Remove from oven and cool at least 2 hours before slicing so the filling fully sets. Serve at room temperature or slightly warmed with whipped cream.

Use a prebaked crust (from Crust section) and chill it. Chill will keep the creamy filling firm.

In a mixing bowl beat 8 oz softened cream cheese with 1 cup creamy peanut butter, 3/4 cup powdered sugar and 1 tsp vanilla until smooth and homogenous.

In a separate bowl whip 1 cup heavy cream to stiff peaks. Fold one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until fully incorporated and fluffy.

Transfer the filling into the chilled crust, smooth the top and chill at least 2 hours (or overnight) until firm.

Optional ganache: heat 1/4 cup heavy cream until steaming and pour over 1/2 cup semisweet chocolate chips. Let sit 1 minute, stir until smooth, and drizzle over the chilled pie. Garnish with 1/2 cup chopped roasted peanuts or whipped cream.

Chocolate pies: top with whipped cream and chocolate shavings before serving. Coconut pie: sprinkle additional toasted coconut. Pecan pie: garnish with extra chopped pecans or a dollop of whipped cream. Peanut butter pie: drizzle chocolate ganache and scatter chopped peanuts.

For all pies: chill fully (3 hours or overnight for best texture) except pecan pie which can be served at room temperature after cooling. Store refrigerated pies (chocolate, coconut, lemon, peanut butter) covered for up to 3–4 days; pecan pie keeps 2–3 days refrigerated.