5 Must-Bake Summer Pies

There is truly nothing better than indulging in a fruity pie that has come straight from the oven. They are the perfect at-home dessert, easy to transport, and works well for all warm-weather occasions. Whip up one of these summertime beauties for all your friends … but watch out — you know one of them is going to want to ‘Gram it before you dive in!

Raspberry-Chocolate Pie (above)
The chocolate ganache filling and the raspberry topping set in the refrigerator – only the crust is baked.

FOR THE CRUST
1 disk Chocolate Pate Sucree
All-purpose flour, for parchment

FOR THE FILLING
4 ounces bittersweet chocolate, coarsely chopped (¾ cup)
½ cup heavy cream
1 tablespoon unsalted butter, cut into small pieces
Pinch of coarse salt

FOR THE TOPPING
1 ½ pounds raspberries (5 cups)
¾ cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Coarse salt
1/3 cup water

1. Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.

2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.

3. Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.

4. Pour filling into piecrust. Refrigerate for at least 1 hour.

5. Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and ¼ teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.

6. Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Cook’s Note: Can be refrigerated for up to 1 day. Top with berries and refrigerate before serving.

Sarah Carey makes a Strawberry Icebox pie in this Everyday Food video, it’s so simple to make, the only thing you need to bake is the crust, enjoy! 
Grab the full recipe!

…

Summer Fruit Cream Pie
Farm-stand berries are folded into a cinnamon-laced filling that’s obscured not with waves of whipped cream but with glistening glazed peaches.

Chocolate Mousse Pie with a Phyllo Crust
This silky, rich chocolate pie mousse pie with a crisp, crackly crust will definitely be a crowd pleaser and makes an inventive addition to your dessert table.

…

Blueberry-Ricotta Tart

1 cup all-purpose flour
¼ cup finely ground blanched almonds
2 tablespoons toasted wheat germ
2 tablespoons light brown sugar
½ teaspoon kosher salt
½ teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
¼ to 1/3 cup low-fat buttermilk
1 ¼ cups part-skim ricotta
¼ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon plus 2 more tablespoons honey
2 cups blueberries

1. In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

2. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 ½-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.

3. Puree part-skim ricotta with ¼ tsp. salt, cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice