Pies and tarts abound in the fall and winter, often as the star of a holiday dessert table, but they can be just as impressive in the spring!
If you ever thought pies and tarts are fussy, think again. Once you're comfortable making them, they're incredibly versatile. They can be sweet or savoury, filled with custard or egg or fruit filling, and the possibilities for crusts are almost limitless—flaky roll-out dough or its buttery press-in counterpart, puff pastry, and phyllo, to name a few.
We've rounded up some of our favourite pies to get you excited for spring. So bust out the ol' apron and happy baking!
Never made your own dough before? Don't panic! This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. It's so good, you'll never go back to the store-bought kind again!
Looking for a twist on the traditional dough? Phyllo pastry is the answer! This inventive crust takes the heavenly combination of strawberries and cream to the next level in this pie.
A crisp almond-coconut crust filled with tangy lemon-coconut curd is a delightful way to end a special meal. Coconut milk gives the lemon curd a rich flavour without requiring the addition of butter. If you are a lemon dessert lover, this tart is for you!
This tart looks so elegant, but it comes together so easily! This twist on the classic French upside-down tart takes just 10 minutes to prep. Pop it into the oven while you're eating dinner, then serve warm with a scoop of vanilla ice cream, if you like.
Savoury pies are every bit as delicious as their sweet counterparts, and make a great main for dinner or brunch. To create this decadent tart, sweet spring bulb onions get cozy with mustard, balsamic vinegar and honey. A generous shower of Gruyere cheese over the pastry ensures a crisp, golden-bottomed crust, and an amazing boost of flavour.
These rich and elegant individual pot pies feature tender, flavourful asparagus and are crowned with a fluffy potato topping in lieu of pastry, for an easy weeknight fix that turns leftover mash into dinner in minutes!
This classy lemon tart tastes every bit as divine as it looks. Brûlée on the top brings together the very best of two French desserts, with creamy, tart lemon curd balancing out the sweet, crackly coating of burnt sugar.
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem, and will become your go-to recipe for gluten-free pie in the future!
This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Toasting coconut gives it a nutty flavour that pairs nicely with the lemon custard and sweet coconut cream in this tart.
All the goodness of traditional lemon meringue pie but packed into these adorably miniature packages! A shortbread crust makes easy work of these tarts. Simply roll the dough into balls to press into mini muffin cups — no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.