| 1. 3 grain pie crust |
| The Complete Vegetarian Cookbook by Karen Brooks (1973) |
| 2. 9-inch one-crust pie |
| Betty Crocker All-Time Favorites (1972) |
| 3. 9-inch two-crust pie |
| Betty Crocker All-Time Favorites (1972) |
| 4. almond pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 5. basic pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 6. basic tart dough |
| Fine Cooking Magazine - #41 - November 2000 |
| 7. brazil nut pie crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. breton buckwheat galettes |
| LaVarene Pratique by Anne Willan (1989) |
| 9. butter crust pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 10. butter pie dough |
| Fine Cooking Magazine - #54 - Winter 2003 |
| 11. chocolate cooky crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 12. chocolate graham cracker pie crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 13. chocolate pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 14. coconut oat pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 15. cooky tart shells |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 16. corn flake crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 17. cornmeal galette dough |
| Fine Cooking Magazine - #40 - September 2000 |
| 18. crumb crust |
| Not Just Cheesecake by by Marilyn Stone |
| 19. crumb crust |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 20. crumb crusts - quick way |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 21. crunchy creeal pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 22. crust or pate for pate |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 23. double pastry crust |
| Joy of Gardening Cookbook by Janet Ballantyne (1984) |
| 24. flaky hot water pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 25. flaky pastry dough |
| Recipes for an Arabian Night by David Scott (1983) |
| 26. french pastry |
| Farberware Food Processor Use and Recipe Guide |
| 27. fruitful graham cracker pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 28. frunt the fat pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 29. galette pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 30. gingersnap crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 31. graham cracker pastry |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 32. graham cracker pie crust (master recipe) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 33. honey graham pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 34. large-patty shells |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 35. margarine pastry |
| Farberware Food Processor Use and Recipe Guide |
| 36. meringue shell |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 37. meringue shell |
| Not Just Cheesecake by by Marilyn Stone |
| 38. no shortening pie dough |
| The Tassajara Bread Book by Edward Espe Brown (1970) |
| 39. nut pastry shell |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 40. oil pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 41. orange pastry shell |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 42. pastry for double crust pie |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 43. pastry for single crust pie |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 44. pate brisee |
| Fine Cooking Magazine - #05 - October/November 1994 |
| 45. pate brisee |
| Bon Appetit - June 1985 |
| 46. pate brisse |
| Ultimate Cake by Barbara Maher (1996) |
| 47. pate sablee |
| Ultimate Cake by Barbara Maher (1996) |
| 48. pate sucree |
| Ultimate Cake by Barbara Maher (1996) |
| 49. patty shells for individual servings |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 50. peanut butter crust |
| Not Just Cheesecake by by Marilyn Stone |
| 51. pie crust |
| The Best of Casual American cooking Diner by Diane Rossen Worthington (1995 |
| 52. pie dough |
| The Tassajara Bread Book by Edward Espe Brown (1970) |
| 53. pie dough cockaigne |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 54. plain pastry |
| Better Homes and Gardens All-Time Favorite Casserole Recipes (1977) |
| 55. plum delicious pie crust |
| Secrets of Fat-Free Baking by Sandra Woodruff (1995) |
| 56. process cheese pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 57. quick oil pie crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 58. rich butter pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 59. six crust basic pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 60. spaghetti crust |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 61. sweet butter pastry |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 62. sweet tart pastry |
| Cook's Illustrated #42 - January and February 2000 |
| 63. sweet tartlet dough |
| Fine Cooking Magazine - #41 - November 2000 |
| 64. to form a pastry shell in a quiche ring |
| The Way To Cook by Julia Child (1989) |
| 65. to form a prebake an upside-down shell |
| The Way To Cook by Julia Child (1989) |
| 66. to make a butter dough for pastries and pie crusts: pate brisee fine |
| The Way To Cook by Julia Child (1989) |
| 67. upside-down pastry shells |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 68. vanilla wafer crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 69. zwieback crust |
| The American-International Encyclopedic Cookbook by Ann London (1972) |