All Recipes
There’s something about a homemade pie cooling on the bench that brings the whole house together. This collection gathers our favourite tried and true recipes for fruit pies, citrus tarts, meringue-topped classics, and delicate tartlets, each one designed to deliver the kind of results Grandma would be proud of.
Whether you’re a first timer or you’ve been rolling pastry for decades, Fairy margarine gives you a consistent, flaky base every time. Browse the recipes below and find your next baking project.
Sweet Pies and Tarts
Quick tips for better results
Keep pastry cool. Chill your dough for at least 30 minutes before rolling, and pop the lined tin back in the fridge while you prep the filling. Cold fat is the difference between tender, flaky layers and a tough crust.
Don’t let the base go soggy. Blind bake when a recipe calls for it. For extra insurance, brush the cooked base with a light coat of egg white before adding wet fillings.
Balance the filling. Taste your fruit mixture before it goes in. A squeeze of lemon lifts sweetness without making the pie tart, and a pinch of cinnamon or nutmeg rounds out stone fruit beautifully.
Watch for even browning. Rotate the tray halfway through baking. If the edges colour faster than the centre, a strip of foil over the crust rim fixes that quickly.
Once you’ve mastered pastry, try your hand at slices, biscuits, or savoury pies and tarts for more baking inspiration.
Frequently Asked Questions
What's the difference between a sweet pie and a tart?
Pies typically have a pastry lid, whether that's a full top, a lattice, or a crumble layer. Tarts are open-faced with a structured pastry shell. Both suit the same fillings, so it often comes down to the look you're after.
How do I stop my filling from being runny?
Toss fruit with a tablespoon or two of cornflour or tapioca starch before filling the pie. Let the baked pie rest for at least 20 minutes so the filling sets. Frozen fruit releases extra liquid, so thaw and drain it first.
Should I blind bake my tart shell?
Yes, for custard or cream fillings that cook quickly or go in uncooked. Use baking weights or dried beans to stop the base puffing, and dock the pastry with a fork beforehand. Long-bake fruit fillings usually don't need it.
Can I make sweet pies ahead of time?
Pastry dough freezes well for up to a month, and fruit fillings can be prepped the day before. For the crispest base, bake on the day you plan to serve. Store cream or custard-filled tarts in the fridge; fruit pies are fine at room temperature for a day.