There's a whole world of pie crusts out there for your fruit pies and custard tarts. Here's when to use a flaky, shortcrust, hot water, or cookie crust.

Match your pie to the right crust, whether you’re making a classic fruit pie or a custard tart. Food & Wine / Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely ...

3. Taste and adjust. Once you’ve mixed in your thickener, bring it back to a boil. This fully activates the starch and shows you what it will look like when it comes out of the oven.

Use a pie crust shield or 9 inch tart pan rim to protect your side crust from drying. In a pinch, use aluminum foil. Bake the pie at 375 F for 1 hour on a sheet tray.

¼ cup sugar. 1 teaspoon pure vanilla extract. 3 tablespoons cornstarch. Preheat oven to 375 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Classic baked fruit pies: I always go with the classic flaky crust when making a single crust or double crust for fruit pies.

Match your pie to the right crust, whether you’re making a classic fruit pie or a custard tart. Food & Wine / Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely ; Photo ...