Pie and Tart Recipes • baste cut fold

I love creating pie and tart recipes. (Probably due to my Pennsylvania upbringing—pie is a very big deal there!) I enjoy making traditional shortcrust pies, modern tarts, savory puff pastry tarts, fruit galettes, miniature tartlets, and everything in between. Pies are fun to develop, fun to make, and (of course!) fun to eat.

Explore my recipes for pies, tarts, tartlets, galettes, and more!

Cranberry-orange meringue pie, white surface, bowl of cranberries, and a red and white tea towel — Cranberry-Orange Meringue Pie

Fig galette — Fig, Onion, and Goat Cheese Galette

Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.