Celebrate pie time

From coconut cream to fresh peach, our complete pie guide serves up batches of buttery crust, sweet cream, and ripe summer fruit
Molly Watson, Margo True, Amy Traverso, and Jessica Battilana

Brambleberry Pie
Any berry that grows on thorny canes or trailing vines, called brambles, is considered a brambleberry (raspberries and blackberries are two examples). Mix berries with some sugar and a bit of thickener (flour and tapioca in this case), and you have a very simple pie.

Triple Coconut Cream Mini Pies in Coconut Pie Shells
At Tom Douglas's three Seattle restaurants ― Dahlia Lounge, Etta's Seafood, and Palace Kitchen ― the triple coconut cream pie is a perennial bestseller. We love the miniature version (and have made them even smaller here, since they're so rich).

Peach Streusel Pie
A crisp streusel topping studded with walnuts and pecans perfectly accents tender, sweet peaches.

Chocolate Cream Pie
In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.

Chunky Lemon Meringue Pie
In this adaptation of old-fashioned Shaker pie, thin slices of whole lemon are soaked with sugar overnight to soften and sweeten the peel. When mixed with eggs, they create a soft custard base with chewy lemon pieces and a pleasantly bitter edge.

Best Basic Pie Crust Dough
It's simple: Use shortening for a flaky texture and butter for a delicious flavor.

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