Gorgeous red strawberries stud a tarragon-scented layer of savory goat cheese. Our tasters raved about the strawberry and goat cheese pie. The uncooked berries offer a nice crunch to complement the soft custard. It’s in a pecan-cookie crust and is a sweet centerpiece for family gatherings. The blueberry cream pie is a three-layer confection of fresh berries vanilla custard cooked on the stovetop, made light by constant whisking and a flavorful berry-filled glaze. Use a spoon to press the crumb-butter mixture into the pie plate before chilling. The cookies can be finely ground in a food processor or crushed in a plastic bag with a rolling pin. One basic crust recipe is easily varied to suit each pie. Perfect for summer entertaining, they’re easy, can be made ahead and use the refrigerator, not the oven.Įach pie uses a cookie-crumb crust that complements the filling. These pretty pies - a blueberry cream pie, a raspberry wine pie and a strawberry and goat cheese pie - are festive desserts that show off the abundance of the season. These are new takes on some all-American favorites, with flavors and cooking techniques updated for our times. With a long weekend of Fourth of July entertaining just ahead, the Times Test Kitchen set out to develop a red, white and blue trio of no-bake fresh berry pies. But while the fresh bright raspberries, blueberries and strawberries of July fairly call out to be cradled in sweet crust, who wants to bake on a summer afternoon, turning the kitchen into a furnace and those beautiful berries into sticky-sweet mush? Two-crust pies, cobblers and betties are just the kind of comfort food that can feel heavy on a blazing day around the barbecue. Americans love their pies, in all seasons - pumpkin in the fall, rhubarb in the spring, berry in the summer.
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