A pie for
every baker
No matter your experience level, there's a pie you can make to share with loved ones this year
Published November 20, 2021
Pie has always intimidated me. I’ve enjoyed baking for years, but the mouthwatering pies my stepmom made for our holiday desserts always seemed too daunting: the flaky golden crust, the juicy-but-not-mushy filling, the lattice designs with fruit peeking out below. I stuck to cookies, brownies, cupcakes, but not pie.
That changed when the pandemic hit Washington state hard. I made my first homemade pie crust in March 2020, the week The Seattle Times started working from home. I suddenly had extra time to fill, without commuting or going out with friends or doing much at all besides taking walks around my Phinney Ridge neighborhood.
Pi Day was coming up, and I wanted a project to distract from the stress and fear of the spreading pandemic. I settled on a salted caramel apple pie with a homemade butter crust. Following an online tutorial, I figured out how to make a presentable lattice design for the top, and just like that, I’d successfully done it: a pie crust from scratch.
I took a few forays into focaccia and cake, but pie was what stuck. In those anxious times two springs ago, when everything seemed out of our control, I found comfort in the tactile process of rolling out crust, mixing up filling and assembling it all. It wasn’t as tricky as I’d thought; it just took some time and patience.
During Seattle’s stay-home order, I made the apple pie, a lemon one and a mixed-berry variety. Over time, I got better at rolling out an even crust and baking it so it would be golden-brown but not burned. I even started experimenting with my own adaptations and fillings, which led to the pie recipes you see here.
Left: Taylor Blatchford made three pies for a backyard birthday celebration in September 2021: peach-blackberry, chocolate mousse and Key lime. Top right: Taylor holding a bowl of mixed berries during the photo and video shoot for this story. Bottom right: A salted caramel apple pie featured the first crust Taylor made from scratch in March 2020. (Left photo courtesy of Taylor Blatchford, top right and bottom right photos by Amanda Snyder / The Seattle Times)
Making pies also became a way to mark special occasions that looked different during the pandemic. The dessert is practically synonymous with American holiday celebrations, from Thanksgiving to the Fourth of July, and I embraced that in 2020.
I didn’t visit my family in Colorado for the holidays last year, and within the sadness of separation, there was room for new traditions. A peach pie brought summer flavor to a backyard Fourth of July gathering. For a tiny Thanksgiving with my roommates, I made a caramel pear pie.
Now that my social group is vaccinated, I’ve been able to share pie with more people (I made three for my birthday this fall). I’ll be able to make pie for Thanksgiving with my family this year, and I won’t take that for granted.
I’ve been at this for more than a year now, but remember, I’m still an amateur home baker. I’m still learning and making plenty of mistakes — just ask the photo and video journalists who documented the following recipes. But take my advice from a year and a half of pandemic pie-making: Don’t be intimidated. Enjoy the process.
To show that anyone of any culinary ability level can make a pie, we’ve come up with these three pies of varying difficulty levels. Whether you have years of pie experience or are just beginning, try one of the following recipes to share with others over your Thanksgiving table this fall.
Beginner
Lemon pie
This tangy, creamy lemon pie only uses seven ingredients and doesn’t require making a traditional pie crust. Instead, it uses a straightforward graham cracker crust.
Recipe adapted from Live Well Bake Often
Equipment
9-inch pie pan, oven, measuring cups, mixing bowls, whisk
Ingredients
Graham cracker crust
- 1 1/2 cups graham cracker crumbs (about 11 sheets of graham crackers)
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter
Lemon filling
- 1 cup lemon juice (if juicing fresh lemons, you’ll need about 6 large lemons)
- 1 teaspoon lemon zest
- Two 14-ounce cans of sweetened condensed milk
- 5 egg yolks
Optional topping
- Whipped cream
- Lemon slices or lemon zest
Directions
1. Preheat the oven to 350 F.
2. Make the graham cracker crust. Melt the butter in the microwave or on the stove top. In a medium mixing bowl, combine graham cracker crumbs and sugar and mix until well combined. Add the melted butter and stir until the crumbs are moist.
3. In a 9-inch pie pan, spread the graham cracker mixture. Firmly press it into an even layer on the bottom and sides of the pan. (Using wax paper or parchment paper to press will keep the crumbs from sticking to your hands.)
4. Bake for 8 to 10 minutes. The crust should be a light golden-brown. Remove from the oven and set it aside to cool for 10 minutes. Keep your oven heated to 350 F.
5. Make the lemon filling. In a large mixing bowl, combine the lemon juice, lemon zest, sweetened condensed milk and egg yolks. Whisk until fully combined; mixture will be thick and creamy.
6. Pour the filling into the graham cracker crust and spread into an even layer.
7. Bake the pie for 18 to 22 minutes. The top should be mostly set, but will still be a bit jiggly.
8. Remove the pie from the oven and set it on a heatproof surface. Let it cool to room temperature for about 2 hours, then cover with aluminum foil or plastic wrap (make sure the foil/wrap isn’t touching the top of the pie). Transfer to the refrigerator to chill for 5-6 hours or overnight.
9. Serve chilled. (Optional: Top with whipped cream, lemon slices or lemon zest.) Store leftovers in the refrigerator for up to 1 week.
Tips
Make sure to plan ahead and allow time for the pie to chill in the refrigerator. This is a great recipe to make the day before your holiday celebration.
Adaptations
Make this recipe gluten-free by substituting gluten-free graham crackers in the crust.
Intermediate
Cranberry-pear pie with crumble topping
This recipe uses a homemade pie crust but is topped with a crumble topping, so it doesn’t require a fancy lattice crust. Cranberry and pear make a tasty fall combination.
Recipe adapted from Sally’s Baking Addiction
Equipment
9-inch pie pan, oven, measuring cups, mixing bowls, rolling pin, vegetable peeler, something to mix your pie crust with (food processor, high-powered blender or pastry cutter)
Ingredients
Butter pie crust
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon of either white vinegar or vodka (it helps make the crust lighter/flakier)
- 1/2 cup ice water
- 1/2 teaspoon salt
Cranberry-pear filling
- 6 cups ripe pears, cut into half-inch chunks (about 5 pears)
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
Crumble topping
- 5 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1/3 cup rolled oats
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
Directions
For the crust
If you’ve never made a homemade pie crust, it doesn’t have to be intimidating. Using a food processor will make the process faster, but you can also make the crust by hand. This recipe makes two crusts: one for the top of a pie and one for the bottom. You’ll only use one for the cranberry-pear pie; put the other half in the freezer and save it for a future pie.
1. Cut your sticks of butter into small cubes roughly half an inch wide. Put them in the freezer.
2. Add either white vinegar or vodka to ice water. Put the mixture in the freezer.
3. In a large mixing bowl, combine flour and salt. Mix until combined.
4. If using a food processor or blender: Pour flour and salt into the bowl of the food processor. Add the chilled butter. Pulse 10-15 times with short pulses; the dough should look like coarse crumbs.
5. Add half of your chilled water mixture and pulse 10 more times. Test the consistency of the dough: It should be moist enough to stick together when you pinch it, but it shouldn’t be wet. If it’s still dry and crumbly, add another tablespoon of the water mixture and pulse 5 more times; continue until the dough is moist but not sticky.
6. If mixing by hand: Add chilled butter to the bowl with the flour/salt mixture; use a pastry cutter to work the butter in. There will be pea-sized chunks of butter, and that’s OK; they’ll make your crust flaky.
7. Add half of your chilled water mixture and combine gently with a fork. Test the consistency of the dough: It should be moist enough to stick together when you pinch it, but it shouldn’t be wet. If it’s still dry and crumbly, add another tablespoon of the water mixture and mix; continue until dough is moist but not sticky.
8. Once dough is mixed, turn it out into a large piece of plastic wrap and form it into a large ball. Divide the ball in half and form 2 fat discs.
9. Wrap each disc in plastic wrap and chill in the refrigerator. You can also freeze the dough if saving for future use.
For the filling
1. After the crust has chilled for at least an hour, pull it out of the refrigerator. Put the pie pan in the refrigerator. Preheat the oven to 350 F.
2. Make the cranberry-pear filling. In a large bowl, combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger and lemon juice. Stir with a large spoon or spatula until well combined.
3. Make the crumble topping. Melt the butter in the microwave or on the stove top. In a medium bowl, combine the brown sugar, rolled oats, flour and cinnamon. Gently mix in melted butter until crumbles form and the mixture is moist.
4. Roll out your pie crust. The dough should be softer than it was in the refrigerator, but still cold. Sprinkle flour on your hands, rolling pin and work surface (I like rolling crust out on a silicone baking mat for easy cleanup). Turn the dough a quarter-turn every few rolls and make sure it’s not sticking to the counter. Roll until you have a rough circle that’s 12 inches in diameter.
5. Carefully place the rolled-out pie dough into the chilled pie pan. Gently press the center and edges into the pan and use a knife to trim off any dough hanging over the edge of the pan. Don’t stretch the dough, though, or it will shrink while baking. Chill the pan for 30 minutes.
6. Spoon the cranberry-pear filling into the crust in an even layer. Sprinkle crumble topping evenly over the filling.
7. Bake the pie for 55-60 minutes. The top should be lightly browned.
8. Remove the pie from the oven and set it on a heatproof surface. Let it cool to room temperature for about 3 hours. Don’t worry if the filling looks runny; it will thicken as it cools.
9. Serve pie at room temperature. (Optional: Top with vanilla ice cream.) Store leftovers in the refrigerator for up to 1 week.
Tips
Keeping all your ingredients chilled is key to a flaky pie dough. You should see small pieces of butter in your dough, and your butter should not melt. If your ingredients are getting warm as you mix, particularly if mixing by hand, stick them all in the freezer for 5 minutes and then continue.
Rolling out pie dough can be tricky: It needs to be cold enough that the butter doesn’t melt, but soft enough to be pliable. If the dough is too hard or crumbles as you roll it out, let it sit at room temperature for 15 more minutes and try again. If the dough is too sticky or starts to feel greasy, put it in the refrigerator for 5 minutes.
Adaptations
To make a gluten-free pie, make a gluten-free crust (see below) and substitute a gluten-free flour in the filling and crumble topping.
For gluten-free pie crust, use a 1-to-1 gluten-free baking flour, like Bob’s Red Mill or King Arthur Flour. (Make sure your flour includes xanthan gum, which will help the dough stick together without gluten.)
Follow the same process to make your pie dough, but with these ingredients:
- 3 cups all-purpose gluten-free flour
- 1 cup (2 sticks) unsalted butter
- 2/3 cup ice water
- 1 egg, beaten and chilled
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Add the egg to the dough before you add the water, and add the baking powder to the flour/salt mixture. Otherwise, the process is exactly the same.
You can make your gluten-free pie dough a little more moist, because it will absorb more water as it chills. It’s also helpful to use the dough soon after making it (after at least 30 minutes of refrigeration), or it will get hard and take longer to soften and roll out.
Advanced
Berry-ginger pie with spoke lattice crust
Ready to take your pie to the next level and wow your holiday gathering? It’s time to use a beautiful spoke lattice technique created by Seattle’s own Lauren Ko, author of “Pieometry.” Mixed berries will make this design pop, and a dash of fresh ginger adds holiday warmth.
Technique adapted from “Pieometry” by Lauren Ko (William Morrow Cookbooks, 2020, $32.50)
Equipment
9-inch pie pan, oven, measuring cups, mixing bowls, rolling pin, ruler, pizza cutter, 2-inch circle cutter, something to mix your pie crust with (food processor, high-powered blender or pastry cutter)
Ingredients
Butter pie crust
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon of either white vinegar or vodka (it helps make the crust lighter/flakier)
- 1/2 cup ice water
- 1/2 teaspoon salt
Berry-ginger filling
- 6 cups fresh blackberries, raspberries, strawberries or blueberries (your choice on the berries and proportions; you just need 6 cups total)
- 2 teaspoons finely grated, peeled, fresh ginger
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Egg wash
- 1 egg white
- 2 teaspoons granulated sugar
Directions
For the crust
This crust recipe makes two crusts: one for the top of a pie and one for the bottom. You’ll use both for this pie.
1. Cut your sticks of butter into small cubes roughly half an inch wide. Put them in the freezer.
2. Add either white vinegar or vodka to ice water. Put the mixture in the freezer.
3. In a large mixing bowl, combine flour and salt. Mix until combined.
4. If using a food processor or blender: Pour flour and salt into the bowl of the food processor. Add the chilled butter. Pulse 10-15 times with short pulses; the dough should look like coarse crumbs.
5. Add half of your chilled water mixture and pulse 10 more times. Test the consistency of the dough: It should be moist enough to stick together when you pinch it, but it shouldn’t be wet. If it’s still dry and crumbly, add another tablespoon of the water mixture and pulse 5 more times; continue until the dough is moist but not sticky.
6. If mixing by hand: Add chilled butter to the bowl with the flour/salt mixture; use a pastry cutter to work the butter in. There will be pea-sized chunks of butter, and that’s OK; they’ll make your crust flaky.
7. Add half of your chilled water mixture and combine gently with a fork. Test the consistency of the dough: It should be moist enough to stick together when you pinch it, but it shouldn’t be wet. If it’s still dry and crumbly, add another tablespoon of the water mixture and mix; continue until dough is moist but not sticky.
8. Once dough is mixed, turn it out into a large piece of plastic wrap and form it into a large ball. Divide the ball in half and form 2 fat discs.
9. Wrap each disc in plastic wrap and chill in the refrigerator. You can also freeze the dough if saving for future use.
For the pie
1. After the crust has chilled for at least an hour, pull it out of the refrigerator. Put the pie pan in the refrigerator.
2. Make the berry-ginger filling. If using strawberries, slice them into half-inch-thick pieces. In a medium bowl, combine berries, ginger, granulated sugar, flour, lemon juice and salt. Mix gently without crushing the berries. Set aside ¼ cup of berries for later, and let the filling sit while you roll out the dough.
3. Roll out one of your pie crusts. The dough should be softer than it was in the refrigerator, but still cold. Sprinkle flour on your hands, rolling pin and work surface (I like rolling crust out on a silicone baking mat for easy cleanup). Turn the dough a quarter-turn every few rolls and make sure it’s not sticking to the counter. Roll until you have a rough circle that’s 12 inches in diameter.
4. Carefully place the rolled-out pie dough into the chilled pie pan. Gently press the center and edges into the pan and use a knife to trim off any crust hanging over the edge of the pan. Don’t stretch the dough, though, or it will shrink while baking. Chill the pan for 30 minutes.
5. Roll out your second pie crust into a 11-by-15-inch rectangle. Using the ruler as a straight edge, cut the rectangle into at least 30 strips, all ½-inch wide and 11 inches long.
6. Pull the pie pan out of the refrigerator. Pour the filling into the crust in an even layer.
7. Place a 2-inch circle cutter in the center of the filling. Lightly dab water around the edge of the pie shell.
8. Start your spoke lattice pattern. Gently pick up a strip of dough by the ends and lay it across the pie. The strip should touch the outside of the circle cutter. Lightly press the strip into the pie crust edges.
9. Repeat this process with a second dough strip, placing each edge a half-inch away from the previous strip.
10. Continue working your way around the pie, with strips evenly spaced out half an inch away from each other. The 30 strips should take you all the way around the pie.
11. Gently press the edges of the strips into place. Use a knife to trim any excess dough hanging over the edges of the crust.
12. Remove the center circle cutter and fill the crater with the ¼ cup of reserved berries.
13. Preheat the oven to 425 F. Put the entire pie in the refrigerator while the oven is preheating.
14. Prepare your egg wash. In a small bowl, beat the egg white with a fork.
15. When the oven has preheated, loosely set a piece of aluminum foil over the pie with a fist-sized hole in the center. This will keep your pie crust from browning too quickly.
16. Bake the pie for 20 minutes at 425 F.
17. Turn the oven temperature down to 375 F and bake for another 20 minutes.
18. Open the oven, remove the pie and close the oven to keep the temperature stable. Remove the aluminum foil shield. Quickly brush the top of your pie with egg wash and sprinkle lightly with sugar.
19. Return the pie to the oven without the aluminum foil shield. Bake for another 20 minutes at 375 F (this will get you to 60 minutes total baking time).
20. When your pie is done, the filling will be bubbling in the center and the crust will be golden-brown. Remove the pie from the oven and set it on a heatproof surface. Let it cool to room temperature for about 3 hours. Don’t worry if the filling looks runny; it will thicken as it cools.
21. Serve pie at room temperature. (Optional: Top with vanilla ice cream.) Store leftovers in the refrigerator for up to 1 week.
Tips
Keeping all your ingredients chilled is key to a flaky pie dough. You should see small pieces of butter in your dough, and your butter should not melt. If your ingredients are getting warm as you mix, particularly if mixing by hand, stick them all in the freezer for 5 minutes and then continue.
Rolling out pie dough can be tricky: It needs to be cold enough that the butter doesn’t melt, but soft enough to be pliable. If the dough is too hard or crumbles as you roll it out, let it sit at room temperature for 15 more minutes and try again. If the dough is too sticky or starts to feel greasy, put it in the refrigerator for 5 minutes.
Adaptations
For a gluten-free pie, make a gluten-free crust (see below) and substitute a gluten-free flour in the filling. Gluten-free dough can be harder to make a lattice crust with; be patient and gently brush ice water on your dough if it gets too crumbly.
For gluten-free pie crust, use a 1-to-1 gluten-free baking flour, like Bob’s Red Mill or King Arthur Flour. (Make sure your flour includes xanthan gum, which will help the dough stick together without gluten.)
Follow the same process to make your pie dough, but with these ingredients:
- 3 cups all-purpose gluten-free flour
- 1 cup (2 sticks) unsalted butter
- 2/3 cup ice water
- 1 egg, beaten and chilled
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Add the egg to the dough before you add the water, and add the baking powder to the flour/salt mixture. Otherwise, the process is exactly the same.
You can make your gluten-free pie dough a little more moist, because it will absorb more water as it chills. It’s also helpful to use the dough soon after making it (after at least 30 minutes of refrigeration), or it will get hard and take longer to soften and roll out.
Photographer: Amanda Snyder
Video journalists: Ramon Dompor, Corinne Chin and Erika Schultz
Engagement: Vonnai Phair
Design and development: Stephanie Hays and Lauren Flannery
Editing: Stefanie Loh, Trevor Lenzmeier, Angela Gottschalk, Emily M. Eng, and Frank Mina
The opinions expressed in reader comments are those of the author only and do not reflect the opinions of The Seattle Times.