Pie

This easy pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche.

Inspired by the tangram, a Chinese dissection puzzle made up of geometric shapes arranged in varying combinations to form other shapes, this design is one that has come to define the Lokokitchen aesthetic. While the concept is derived through coplanar placement of polygons and assorted angles, don’t get bogged down by the formula. Ultimately, the sum of its parts is simply a tart, and variables will translate, too.

This recipe has one of the most un-pie pie fillings you’ll ever come across. There’s nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together. If you can imagine something like a coarse graham cracker–coconut cake, that would begin to describe it. You have to try this one to appreciate it. It begs for ice cream and a drizzle of caramel sauce.

This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that “if it can be infused, it should be infused with Earl Grey.” I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there’s a variation for that version.

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

Adding egg to praline topping is a modern twist. Unlike the crumbly topping that might crown a sweet potato casserole, this treatment creates a smooth layer that melts onto the custard.

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here. This recipe makes two crusts, for either two single-crust pies or one double-crust pie. Making the full amount is just as easy as making half of it, so if you only need one crust, freeze the other; that way there is always homemade dough on hand.

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Crumb crusts are even easier than press-in cookie crusts. You don’t even have to bake them—see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips! Sometimes sugar or other flavorings are added to the crumbs (here the sugar is optional), and then fat (usually melted butter) is added to bind the mixture to form a crust. The crumbs can be coarse, for a crunchier texture, or finer, for a smoother texture. Different base ingredients will behave differently, so the first time I test a crumb crust with a new ingredient, I always have a little extra on hand in case I need more crumbs, or a little extra melted butter, should it be needed.    Crumb crusts don’t generally require chilling before baking, but you can refrigerate for up to 1 hour or freeze for 15 minutes, if desired, to firm them up before baking. 

Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.

This is a pretty standard all-shortening piecrust, like the one my dad used when I was a youngster. A shortening piecrust won’t have the delicate flavor of a butter crust, and the texture is typically more crumbly, less flaky. Still, this yields a delicious, tender crust that many bakers believe makes the best pies.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Use refined coconut oil for a vegan pie crust that's flaky without a noticeable coconut flavor.

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.