It’s no secret that pie is my favorite dessert: tender, flaky, buttery dough encasing smooth custard, toasty nuts, or seasonal fruit. Pies aren’t too sweet—often they are even a little sour. They have multiple textures in every bite. And even when they are wonky and imperfect, they still look amazing.
Pie is great anytime: to take on a picnic, to eat after a swanky dinner, to enjoy in the middle of the afternoon for no reason at all, or even for breakfast (frankly, my favorite time for pie). Plus, anything that begs for a dollop of whipped cream or a scoop of ice cream is always a winner in my book.
Pies’ cousins, tarts, are similar in all the right ways, with a few notable differences. Tarts usually have a single crust that’s “shorter,” less flaky, crumblier, and often cookielike. Many are more delicate looking, with a thin crust that fits neatly in the pan. And, unlike pies, tarts are meant to be removed from the pan, so all their pretty finishes can really shine.
Mastering the crust is what scares many people away from trying their hand at these desserts, so I’m here to show you the way! Understanding when, how, and why to do certain steps will get you on the right track, producing delicious pies or tarts every time.
Chocolate Cream Pie with Whipped Peanut Butter Cream