Red, white and blueberry: 11 great summer pie recipes

It’s summer, and that means pie, right? Whether you’re planning a holiday menu — Fourth of July is next week — or just looking for a way to use all the great fruit in the market now, here’s 11 of our favorite summer pie recipes for your baking pleasure.

Check out this video for tips on how to make a decorative pie crust border. (If you buy your crust, well, that’s between you and your neighborhood cashier.)

From berries to all that stone fruit in the market right now, pies are a terrific way to satisfy any summer sugar rush. We’ve even got some no-bake filling options, like the fresh strawberry (mint! rum!) pie below.



Total time: 20 minutes, plus chilling time | Makes 1 (9-inch) pie

1/2 cup sugar
1 cup water, divided
1/2 cup orange juice, from about 1 large orange
1/2 cup rum
1 sprig mint
3 tablespoons cornstarch
8 cups strawberries, about 2 1/2 pounds, hulled
1 baked 9-inch single pie crust (see related recipe)

1. In a medium, nonreactive saucepan, stir together the sugar, one-half cup water, the orange juice and the rum. Gently crush the sprig of mint in your hand to release the oils, and place the mint in the pan. Bring the mixture to a simmer over medium heat, about 5 minutes, and continue to simmer for 2 to 3 minutes to marry the flavors. Remove from heat.

2. While the liquid is coming to a simmer, whisk together the cornstarch and remaining one-half cup water to form a slurry. Stir the slurry into the pan, then heat the pan over medium-low heat and cook until the liquid thickens (it should just begin to bubble), 3 to 4 minutes, stirring constantly. Remove from heat and discard the mint sprig.


3. Arrange the strawberries in the prepared crust. Pour the thickened filling over the berries, then refrigerate the pie 3 to 4 hours to set the filling.

Each of 8 servings: 338 calories; 4 grams protein; 46 grams carbohydrates; 4 grams fiber; 13 grams fat; 6 grams saturated fat; 19 mg. cholesterol; 22 grams sugar; 222 mg. sodium.

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