20 Delicious Crazy for Crust Recipes for Baking Enthusiasts

Calling all baking enthusiasts! If you’re crazy for crust—whether it’s flaky, buttery, or perfectly golden—you’re in for a treat. We’ve rounded up 20 irresistible recipes that celebrate the magic of a great crust, from sweet fruit pies to savory pot pies and everything in between. Get ready to roll up your sleeves and bake your way to happiness—these delicious creations are worth every crumb!

Classic Apple Pie with Flaky Crust

Nothing beats the comforting aroma of a homemade apple pie—this version delivers tender spiced apples nestled in a buttery, flaky crust that shatters with every bite.

Ingredients

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 tbsp granulated sugar, 1 cup (2 sticks) cold unsalted butter (cubed), 6–8 tbsp ice water
• For the filling: 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp), ¾ cup granulated sugar, 2 tbsp lemon juice, 2 tbsp all-purpose flour, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp salt
• For finishing: 1 tbsp milk, 1 tbsp coarse sugar

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Cut in cold butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just holds together. Divide in half, flatten into disks, wrap, and chill 1 hour.
2. Prep filling: Toss apples with ¾ cup sugar, 2 tbsp lemon juice, 2 tbsp flour, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Let sit 15 minutes.
3. Assemble: Roll one dough disk into a 12-inch circle; fit into a 9-inch pie plate. Add filling. Roll out second disk; lay over apples. Trim, crimp edges, and cut vents. Brush with 1 tbsp milk; sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet. Bake at 400°F for 45–50 minutes until crust is golden and filling bubbles. Cool 2 hours before slicing.

The secret? Letting the filling rest draws out excess juice, preventing a soggy bottom while keeping the apples plump and spiced just right.

Tip: Freeze cubed butter before making the crust—it ensures those signature flaky layers!

Savory Spinach and Feta Quiche

This creamy, tangy quiche is a brunch superstar—flaky crust, tender spinach, and salty feta come together in every bite.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then bake for 10 minutes until lightly golden. Let cool slightly.
2. In a skillet, heat 1 tbsp olive oil over medium. Add spinach and sauté for 2–3 minutes until wilted. Remove from heat.
3. In a bowl, whisk together 4 eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth.
4. Layer wilted spinach and 1/2 cup feta evenly over the par-baked crust. Pour the egg mixture on top.
5. Bake at 375°F for 30–35 minutes, until the center is set and the edges are golden. Let rest 10 minutes before slicing.

The magic here? The feta caramelizes slightly at the edges, adding pockets of salty-sweet richness to every slice.

Tip: For extra flakiness, brush the par-baked crust with a little beaten egg before adding the filling—it creates a moisture barrier!

Decadent Chocolate Silk Pie

This ultra-creamy chocolate silk pie is like a cloud of cocoa bliss—rich, velvety, and impossibly smooth. It’s the kind of dessert that’ll have everyone asking for seconds (and the recipe).

Ingredients:

• 1 9-inch pre-baked pie crust (homemade or store-bought)
• 1 cup heavy cream, chilled
• 8 oz semisweet chocolate, finely chopped
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• Pinch of salt
• Whipped cream and chocolate shavings for garnish (optional)

Instructions:

1. Melt the chocolate in a heatproof bowl set over simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a large bowl, beat the butter and 3/4 cup sugar with a hand mixer until light and fluffy, about 3 minutes. Blend in the melted chocolate, 1 tsp vanilla, and a pinch of salt.
3. Add the eggs one at a time, beating for 2 full minutes after each addition (this creates the signature silkiness).
4. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into the chocolate mixture until no streaks remain.
5. Pour the filling into the pre-baked pie crust and chill for at least 4 hours (or overnight) until set.
6. Top with whipped cream and chocolate shavings before serving, if desired.

The magic here? Whipping air into the eggs and butter gives this pie its dreamy, mousse-like texture—no gelatin or baking required. It’s pure chocolate euphoria in every bite.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Homemade Chicken Pot Pie

Nothing beats the cozy comfort of a flaky, golden chicken pot pie—especially when it’s made from scratch with tender veggies and a creamy herb-infused filling.

Ingredients

• 1 store-bought or homemade pie crust (top and bottom)
• 2 cups cooked chicken, shredded or diced
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup whole milk

Instructions

1. Preheat oven to 425°F. Roll out the bottom pie crust and fit it into a 9-inch pie dish.
2. In a large skillet, melt 1/3 cup unsalted butter over medium heat. Add 1/2 cup diced celery and 1 cup diced carrots; sauté for 5 minutes until slightly softened.
3. Whisk in 1/3 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme until bubbly. Gradually stir in 1 3/4 cups chicken broth and 2/3 cup whole milk, cooking until thickened (about 5 minutes).
4. Fold in the chicken and 1 cup frozen peas, then pour the filling into the pie crust. Top with the second crust, crimp edges, and cut slits to vent.
5. Bake for 30–35 minutes until the crust is golden and the filling is bubbly. Let cool 10 minutes before serving.

The secret here? A splash of milk in the filling keeps it luxuriously creamy without weighing down the flaky crust.

Tip: For extra shine, brush the top crust with an egg wash (1 egg + 1 tbsp water) before baking.

Rustic Mixed Berry Galette

This rustic mixed berry galette is the fuss-free answer to summer dessert cravings—flaky, buttery crust hugging juicy berries with just the right amount of sweetness.

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water
• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1 teaspoon lemon zest
• 1 tablespoon heavy cream (for brushing)
• 1 tablespoon turbinado sugar (for sprinkling)

1. Make the dough: In a bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Cut in the cold butter until pea-sized crumbs form. Drizzle in ice water, 1 tablespoon at a time, until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Prep filling: Toss berries with 2 tablespoons cornstarch, 1/4 cup sugar, and 1 teaspoon lemon zest.
3. Assemble: Roll dough into a 12-inch circle on parchment paper. Pile berries in the center, leaving a 2-inch border. Fold edges over, pleating as you go. Brush crust with 1 tablespoon heavy cream and sprinkle with 1 tablespoon turbinado sugar.
4. Bake: At 375°F for 35–40 minutes until crust is golden and berries bubble. Cool 10 minutes before slicing.

The magic here? Letting the berries shine without a soggy bottom—thanks to cornstarch and a hot oven. Serve warm with vanilla ice cream for that perfect contrast.

Tip: Freeze the butter and grate it into the flour for extra-flaky layers in half the time.

Creamy Lemon Meringue Pie

This dreamy lemon meringue pie balances tart citrus with a cloud-like toasted topping—perfect for impressing guests or treating yourself after a long week.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water and bring to a boil over medium heat, whisking constantly. Cook for 2 minutes until thickened.
2. Whisk egg yolks in a bowl, then slowly pour in 1/2 cup of the hot mixture to temper. Return everything to the saucepan and cook 1 more minute. Remove from heat; stir in lemon juice, butter, and zest until smooth. Pour into the pie crust.
3. Make the meringue: Beat egg whites and cream of tartar with a mixer on high until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form (about 2 minutes).
4. Spread meringue over warm filling, sealing edges to the crust. Bake at 350°F for 12–15 minutes until golden. Cool completely (4 hours) before slicing.

The magic here? That ultra-creamy filling stays silky under the meringue thanks to tempering the yolks—no curdling allowed!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Cheesy Broccoli Cheddar Tart

This savory tart is a perfect marriage of flaky crust, tender broccoli, and sharp cheddar—ideal for brunch or a cozy weeknight dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 cups small broccoli florets
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry into a 10×12-inch rectangle on a parchment-lined baking sheet. Fold edges inward by 1/2 inch to create a border, then prick the center with a fork.
2. Toss broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a separate tray for 10 minutes until bright green.
3. Whisk together 2 eggs, 1/2 cup heavy cream, and 1/2 tsp garlic powder. Sprinkle 1/2 cup cheddar over the pastry, top with roasted broccoli, then pour the egg mixture over. Scatter remaining 1/2 cup cheddar on top.
4. Bake for 25 minutes until the crust is golden and the filling is set. Let cool 5 minutes before slicing.

The magic here? Roasting the broccoli first deepens its flavor, while the puff pastry stays shatteringly crisp beneath the creamy filling.

Tip: For extra richness, swap half the cheddar for Gruyère.

Peach Cobbler with Buttery Crust

This old-fashioned peach cobbler is pure comfort in a dish—juicy peaches bubble under a golden, buttery crust that’s crisp at the edges and tender in the middle.

Ingredients

• 6 cups peeled and sliced fresh peaches (about 6 medium)
• 1 cup granulated sugar, divided
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk

Instructions

1. Preheat oven to 375°F. In a large bowl, toss peaches with 1/2 cup sugar, cinnamon, and vanilla. Let sit 10 minutes to release juices.
2. In another bowl, whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in melted butter and milk until just combined (batter will be thick).
3. Pour peaches and their juices into a 9×13-inch baking dish. Dollop batter evenly over peaches (it will spread as it bakes).
4. Bake 40–45 minutes until crust is golden and peaches bubble at the edges. Cool 10 minutes before serving.

The magic here? The crust bakes over the fruit, creating pockets where caramelized peach syrup seeps up—no soggy bottoms!

Tip: For extra richness, serve warm with a scoop of vanilla ice cream melting into those juicy peaches.

Caramel Pecan Pie with Shortbread Crust

Caramel Pecan Pie with Shortbread Crust

This decadent pie combines buttery shortbread with a gooey caramel-pecan filling—it’s like a cookie and a candy bar had the most delicious dessert baby.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 cup heavy cream
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups pecan halves

Instructions

1. Make the crust: Pulse 1 1/2 cups flour, 1/4 cup granulated sugar, and 1/4 tsp salt in a food processor. Add 1/2 cup cold cubed butter; pulse until crumbly. Press into a 9-inch pie dish and bake at 350°F for 15 minutes until lightly golden. Cool slightly.
2. Prepare the filling: In a saucepan over medium heat, combine 1 cup heavy cream, 1 cup brown sugar, 1/2 cup corn syrup, 1/4 cup butter, 1 tsp vanilla, and 1/4 tsp salt. Simmer 5 minutes, stirring constantly, until thickened slightly. Stir in pecans.
3. Assemble & bake: Pour filling into the crust. Bake at 350°F for 25–30 minutes until bubbling at the edges. Cool completely before slicing.

The shortbread crust adds a sandy, crumbly contrast to the sticky-sweet caramel and toasty pecans—it’s pure textural magic.

Tip: For clean slices, chill the pie for 1 hour before serving.

Spiced Pumpkin Pie with Graham Cracker Crust

This cozy spiced pumpkin pie gets a buttery, crunchy upgrade with a graham cracker crust—perfect for holiday gatherings or just treating yourself.

Ingredients:

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 (15 oz) can pumpkin puree
• ¾ cup packed brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. In a bowl, mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar until combined. Press firmly into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. In a large bowl, whisk pumpkin puree, ¾ cup brown sugar, eggs, 1 cup heavy cream, 1 tsp vanilla extract, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp salt until smooth.
3. Pour filling into the crust and bake at 350°F for 45–50 minutes, until the edges are set but the center jiggles slightly. Cool completely before slicing.

The warm spices and creamy filling contrast beautifully with the crisp, buttery crust—no soggy bottoms here!

Tip: For extra flavor, toast the graham cracker crumbs in a dry skillet for 2–3 minutes before mixing with the butter.

French Onion Tart with Puff Pastry Crust

This savory tart is a showstopper with caramelized onions nestled in a buttery puff pastry crust—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 3 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly golden, then set aside.
2. In a large skillet, melt the butter with olive oil over medium-low heat. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, for 30 minutes until deeply caramelized. Stir in the thyme.
3. Spread the caramelized onions evenly over the pre-baked pastry, leaving a 1-inch border. Sprinkle with Gruyère and fold the edges up slightly. Brush the crust with beaten egg.
4. Bake for 20 minutes at 400°F until the cheese is bubbly and the crust is golden brown. Let cool for 5 minutes before slicing.

The magic here is in the contrast—silky sweet onions against the crisp, flaky crust with just enough salty cheese to tie it all together.

Tip: For extra depth, deglaze the onion pan with 1 tbsp balsamic vinegar before spreading them on the tart.

Banana Cream Pie with Vanilla Wafer Crust

This dreamy banana cream pie gets a crunchy twist from a vanilla wafer crust—no rolling pin required!

Ingredients:

• 2 cups vanilla wafer crumbs (about 45 wafers)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 3/4 tsp salt, divided
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Make the crust: Preheat oven to 350°F. Mix vanilla wafer crumbs, melted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until combined. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Prepare the filling: Whisk milk, 3/4 cup granulated sugar, cornstarch, egg yolks, and remaining 1/2 tsp salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8 minutes). Off heat, stir in vanilla extract. Let cool slightly.
3. Layer the pie: Arrange banana slices over the crust. Pour warm filling over bananas, smoothing the top. Chill for 4 hours or until set.
4. Top with cream: Whip heavy cream and powdered sugar to stiff peaks. Spread over pie just before serving.

The magic here? The vanilla wafer crust stays crisp for days, making this pie perfect for make-ahead gatherings.

Tip: For extra banana flavor, toss the slices with a squeeze of lemon juice before layering to prevent browning.

Mini Key Lime Pies with Graham Crust

These bite-sized treats pack all the tangy-sweet goodness of classic Key lime pie in a no-fuss, handheld form—perfect for summer gatherings or a sunny pick-me-up.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup Key lime juice (or regular lime juice)
• 2 large egg yolks
• 1 tbsp lime zest
• Whipped cream, for serving (optional)

Instructions:

1. Prep crust: Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press 1 tbsp mixture firmly into each cup of a 24-cup mini muffin tin. Bake for 5 minutes, then let cool slightly.
2. Make filling: Whisk sweetened condensed milk, Key lime juice, egg yolks, and lime zest in a bowl until smooth. Pour filling into crusts, filling almost to the top.
3. Bake: Bake for 8–10 minutes until filling is just set (centers should barely jiggle). Cool completely, then chill for 1 hour before serving.
4. Serve: Top with whipped cream and extra lime zest if desired.

The magic here? That ultra-creamy filling stays velvety thanks to the egg yolks, while the toasty graham crust adds crunch. No baking skills required!

Tip: For clean edges, run a knife around each pie before popping them out of the tin.

Beef and Mushroom Hand Pies

These flaky, savory hand pies are packed with a rich beef and mushroom filling—perfect for on-the-go lunches or cozy weeknight dinners.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, finely chopped
• 1 lb ground beef (85% lean)
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and mushrooms; cook for 5 minutes until softened.
3. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 6 minutes. Stir in 2 cloves garlic, 1 tsp Worcestershire sauce, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 more minute, then remove from heat.
4. Roll out the puff pastry and cut into 6 rectangles. Spoon equal portions of the beef mixture onto one half of each rectangle, leaving a border. Fold the pastry over, crimp edges with a fork, and brush with beaten egg.
5. Bake for 20–25 minutes until golden and puffed. Cool slightly before serving.

The buttery pastry and umami-rich filling make these hand pies irresistible—they’re like a gourmet upgrade on a classic beef turnover!

Tip: For extra flavor, stir in 1/4 cup shredded cheddar cheese with the beef mixture before filling.

Sweet Potato Pie with Spiced Crust

This cozy pie blends velvety sweet potato filling with a warmly spiced crust—perfect for holidays or just because.

Ingredients

• For the crust: 1 ¼ cups all-purpose flour, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ½ tsp salt, ½ cup cold unsalted butter (cubed), 3–4 tbsp ice water
• For the filling: 2 cups mashed cooked sweet potatoes (about 2 medium), ¾ cup packed brown sugar, 2 large eggs, ½ cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp salt

Instructions

1. Make the crust: Whisk 1 ¼ cups flour, ½ tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt. Cut in ½ cup butter until crumbly. Add 3 tbsp ice water; mix until dough forms. Roll out, fit into a 9-inch pie dish, and chill 30 minutes.
2. Prep filling: Whisk mashed sweet potatoes, ¾ cup brown sugar, eggs, ½ cup heavy cream, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp salt until smooth.
3. Bake: Pour filling into crust. Bake at 350°F for 50–55 minutes until set (center should jiggle slightly). Cool completely before slicing.

The spiced crust adds a subtle warmth that pairs beautifully with the creamy, caramel-like filling—no one will guess how simple it is!

Tip: For extra flavor, roast the sweet potatoes instead of boiling them.

Blueberry Cheesecake Tart

This dreamy tart combines a buttery crust, creamy cheesecake filling, and a glossy blueberry topping for a dessert that’s as stunning as it is delicious.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• 1/4 cup blueberry jam
• 1 tbsp lemon juice

Instructions

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Make the filling: Beat 16 oz cream cheese, 1/2 cup sour cream, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. Spread over the crust and refrigerate for 2 hours.
3. Top the tart: In a saucepan, warm 1/4 cup blueberry jam and 1 tbsp lemon juice over low heat. Toss with 2 cups fresh blueberries, then spoon over the cheesecake layer. Chill 30 minutes before serving.

The contrast of the tangy blueberries against the rich, velvety filling makes this tart a showstopper for any gathering.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Vegetable Pot Pie with Herb Crust

This cozy veggie-packed pot pie is the ultimate comfort food, with a flaky herb crust that’ll have everyone asking for seconds.

Ingredients

• 1 sheet store-bought puff pastry (thawed)
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg (for egg wash)

Instructions

1. Preheat oven to 400°F. Melt 3 tbsp butter in a large skillet over medium heat. Add onion and garlic; cook 3 minutes until soft. Stir in carrots and celery; cook 5 minutes.
2. Sprinkle 1/3 cup flour over vegetables, stirring 1 minute. Gradually whisk in 2 cups vegetable broth and 1/2 cup heavy cream until smooth. Simmer 5 minutes until thickened.
3. Add 1 cup frozen peas, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Remove from heat.
4. Transfer filling to a 9-inch pie dish. Top with puff pastry, trimming edges. Cut slits to vent. Whisk egg with 1 tbsp water; brush over pastry.
5. Bake 25 minutes until crust is golden and filling bubbles. Cool 10 minutes before serving.

The secret’s in the herbed crust—it soaks up just enough savory gravy while staying crisp.

Tip: For extra flavor, sprinkle grated parmesan over the crust before baking.

Raspberry Almond Tart

This elegant yet easy tart combines buttery almond frangipane with juicy raspberries for a dessert that’s as stunning as it is simple to make.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 1 cup almond flour
• ¼ cup honey
• 1 large egg
• ½ tsp vanilla extract
• 1 ½ cups fresh raspberries
• 2 tbsp sliced almonds
• Powdered sugar (for dusting)

Instructions:

1. Make the crust: Pulse flour, sugar, and salt in a food processor. Add butter and pulse until crumbly. Drizzle in ice water until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Pre-bake: Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden.
3. Prepare filling: Whisk almond flour, honey, egg, and vanilla until smooth. Spread over crust, then arrange raspberries on top. Sprinkle with sliced almonds.
4. Bake: Bake at 375°F for 25–30 minutes until filling is set and golden. Cool completely, then dust with powdered sugar.

The tart’s magic lies in the contrast between the crisp crust, creamy almond layer, and bursts of tart raspberry—no fancy techniques required!

Tip: For clean slices, chill the baked tart for 1 hour before serving.

Gluten-Free Chocolate Tart

This rich, velvety chocolate tart is so decadent, no one will guess it’s gluten-free—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut sugar
• ¼ tsp salt
• 5 tbsp melted coconut oil
• 1 cup dairy-free dark chocolate chips
• ¾ cup full-fat coconut milk
• 1 tsp vanilla extract
• Flaky sea salt (for garnish)

Instructions:

1. Prep the crust: In a bowl, mix 1 ½ cups almond flour, ¼ cup cocoa powder, ¼ cup coconut sugar, and ¼ tsp salt. Stir in 5 tbsp melted coconut oil until crumbly. Press firmly into a 9-inch tart pan and freeze for 15 minutes.
2. Bake: Preheat oven to 350°F. Bake crust for 12 minutes, then cool completely.
3. Make the filling: Melt 1 cup chocolate chips with ¾ cup coconut milk in a saucepan over low heat, stirring until smooth. Remove from heat and stir in 1 tsp vanilla.
4. Assemble: Pour filling into the cooled crust and refrigerate for 3 hours (or overnight) until set. Sprinkle with flaky salt before serving.

The magic here? The crust holds together beautifully without gluten, and the coconut milk adds a silky depth to the chocolate.

Tip: For clean slices, dip your knife in hot water before cutting.

Mini Quiches with Parmesan Crust

These bite-sized quiches pack big flavor, thanks to a crispy Parmesan crust and a creamy, savory filling—perfect for brunch or appetizers!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup cold unsalted butter, cubed
• 3 tbsp ice water
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 tsp garlic powder
• 1/2 cup shredded Gruyère cheese
• 1/4 cup diced ham
• 1 tbsp chopped fresh chives

Instructions:

1. Make the crust: In a food processor, pulse 1 cup flour, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/3 cup cold butter and pulse until crumbly. Drizzle in 3 tbsp ice water until dough forms. Roll into 12 small balls and press into greased mini muffin tin cups.
2. Pre-bake: Chill crusts 15 minutes, then bake at 375°F for 10 minutes until lightly golden.
3. Prepare filling: Whisk 3 eggs, 1/2 cup heavy cream, and 1/4 tsp garlic powder. Stir in Gruyère, ham, and chives.
4. Bake: Pour filling into crusts and bake 15–18 minutes at 375°F until set. Cool 5 minutes before serving.

The Parmesan crust adds a salty crunch that balances the rich custard—no soggy bottoms here! These freeze beautifully for quick reheating.

Tip: For a vegetarian version, swap ham for sautéed mushrooms or spinach.

Conclusion

With 20 irresistible recipes from Crazy for Crust, there’s something here for every baking enthusiast! Whether you’re craving cookies, pies, or decadent desserts, this roundup has you covered. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this delicious lineup on Pinterest. Happy baking!