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Summer Berry Pie
This past 4th of July weekend, blueberries were on sale at 6 pints for about $7. Which can only mean one thing: pie. It’s one of the best things about summer.
Sweet Strawberry Pie
This pie is the perfect celebration of summer's premiere fresh fruit offering: fresh strawberries. It's perfection when served outdoors and a la mode.
Late-Summer Mixed-Fruit Pie
Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust.
Strawberry Rhubarb Pie
This strawberry rhubarb pie is sweet and tangy, with a just-set, slightly saucy texture of softened fruit that still holds some of its shape.
The Best Easy Cherry Pie
Here's how to make a flawless cherry pie every time, regardless of whether you use fresh or frozen fruit! It's always crispy on the bottom, flaky on the top, and perfection inside.
The Best Blueberry Pie
This classic blueberry pie has a pitch-perfect filling that's loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch and sugar, the filling thickens up just as the crust becomes golden and flaky, creating a pie that's sliceable but not dry, juicy but not runny.
Summer Strawberry Pie
This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
Winter Apple and Dried-Fruit Pie
This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose.
Blueberry Nectarine Pie
This Blueberry Nectarine Pie is a showstopper that's perfect for the 4th of July and all summer long.
Rustic Apple-Cranberry Pie
No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.

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Mixed Berry Pie (Made with Frozen Berries)

Frozen berries are a great alternative to fresh for winter baking. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside.

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