Menu Ideas

10 Summer Pies & Tarts

August 10, 2011 • 13 Comments

Is pie the new cupcake? Who cares? 10 sweet and savory pies (and tarts) you'll want to eat for breakfast, lunch, dinner, and dessert.

Himalayan Blackberry Pie by lapadia

Himalayan Blackberry Pie

 

Raspberry Swamp Pie by amanda

Raspberry Swamp Pie

 

Savory Plum Tart by JackieK

Savory Plum Tart

 

Leek, Lemon, and Feta Quiche by Feeding the Saints (A.C. Parker)

Quiche

 

Heirloom Tomato and Lemon Mascarpone Tart by nannydeb

 

Madeira Tart by thirschfeld

Madiera Tart

 

Blueberry Tart by SmallKitchCara

 

Corn, Goat Cheese, Basil, and Lemon Tart with Basil and Lemon Oil by dashandbella

 

1975 Dick Taeuber's Brandy Alexander Pie by amanda

Brandy Pie

 

Brown Butter and Cheddar Apple Pie by Midge (Summer, shmummer -- we couldn't help ourselves. Save this one for apple season.)

apple pie

 

Jump to Comments (13)

Comments (13)

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My_catering_(2)

about 3 years ago Aliwaks

Made a margarine pie crust the other day... I know margarine is blechhy but had a ton left over from previous chef ... So rather than buy crisco I tried it out ... It was flaky and tastdiane made some cute hand pies and a lovely tart. on a separate note I've found that my crust fear was allayed by really relaxing about the whole thing, I was a bog premade crust buyer for quick the while. Now I use my hands to mix the fat into the flour, I have cold hands, plus I keep a bowl of ice water nearby, I haven't had any spectacular disasters since I stopped being freaked out by it, it's even allowed me to experiment a bit more (different flours, fats etc). My advice don't fear the crust!! Trust your hands add more flour if you need it add more fat... Know what it feels like when it's right. By the way these all sound delish!

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about 3 years ago bitymom

What makes pie shell shrink ?

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about 3 years ago Marydomagslski

Tomatoe Lemon Marscapone was
OK at best

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about 3 years ago Polly Husted

Speaking of pie crust; I'd used the standard Crisco recipe for years, and then Crisco removed the hard fats. Result; a crumbly uninteresting, albeit healthier, crust. I found a 6 T. butter and 2 T. lard plus flour, etc. recipe that may get me back to a really flaky crust again. Will wait for cooler Texas weather. Food 52 is full of great recipes, ideas, and all good things to this 77 yr. old cook. The kitchen is the most creative room in the house.

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about 3 years ago calendargirl

Welcome, Polly Husted! I have found that substituting 1-2 T farmers' market lard for the same amount of butter in my pie crust recipes really does make a wonderful crust -- easy to handle and flaky, too. And while I still sometimes make crust in the processor, by using the two-knife mixing method, or a pastry cutter, the distribution of fat throughout the pastry is irregular, and that makes for crust perfection.

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about 3 years ago Refrigerator Magnet

I cannot wait to try some of these out!

The_culinary_chase

about 3 years ago The Culinary Chase

Wow, these all look so scrumptious! :)

Pot

about 3 years ago MotherWouldKnow

If pies are the new cupcakes, then a whole lot of beginner cooks are either going to head to the frozen pie dough section of the grocery store, or look at skipping this "next thing" entirely. :)) I love a good pie, but some days the thought of making pie crust makes me want to cry.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I felt that way, too, but after seeing this video: http://www.food52.com/blog..., I started making my own crust and haven't looked back. Try it!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Me too Dr B! I had fear of crust - but I started with the Himalayan Blackberry above and have made several of the featured recipes - now that I have made crust I find it to be a snap and SO worth it! Embrace the crust! Don't fear it!!!!

Miglore

about 3 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

I was afraid too -- learning to make crusts in the food processor made all the difference. Paule Caillat's fool-proof Brown Butter Tart Crust is a great way to ease in too: http://www.food52.com/blog...

Burnt_offering

about 3 years ago Burnt Offerings

I was always leery of making pie dough too - until I started teaching kids how to make it! It comes together in 3 minutes flat and I've never looked back. The same with homemade pasta - I never hesitate to have pasta for dinner just because I don't have any dried pasta in the pantry. Have eggs and flour? You have pasta. And again - the kids can make it while you cook the sauce / filling / etc...

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about 3 years ago lapadia

But, I have to add that when I am just really NOT in the mood, Trader Joe's has an excellent crust - a frozen pkg., the top and bottom raw dough...just saying! :)