With all the fresh fruit ripe for the picking (or for the purchasing), it’s the perfect time get your pie on! Whether you’re a seasoned pie-making pro or a pastry rookie, here are some expert tips to help make your summer fruit pies easy and delicious!

Filling:

• When choosing your filling, look for fruit that is just starting to ripen. Overripe fruit can lead to a wet, soggy pie.
• Taste the fruit to gauge and adjust the amount of sugar you’ll need for the recipe.
• Peel peaches, nectarines, etc. before using.
• To avoid the dome effect, cut fruit small (in ½ or ¾-inch cubes or thin slices).
• Sprinkle berries, peaches, nectarines or other extra juicy fruit with sugar and let sit for 30 minutes. Drain the liquid and reduce it to a syrup, then fold it back into the fruit.
• To avoid clumps and ensure even distribution, mix sugar and spices together before adding to the fruit.
• Thicken filling with cornstarch, flour or ground tapioca (a.k.a. arrowroot). It takes about ¼ teaspoon of cornstarch per pound of apples or 2 teaspoons of cornstarch per pound of berries and other juicier fruits.
• Add ground nut flour to the bottom of the crust to help soak up the juice from the filling.

Crust:

• For a melt-in-your-mouth experience, use butter instead of shortening when possible.
• Use a food processor to pulse dough until crumbly, then add icy water just until it comes together.
• To keep it a tender, flaky texture, don’t overwork the dough.
• If the dough springs back, let it rest in the refrigerator for a while.
• If using a top crust, be sure to cut a vent hole (or make a lattice pattern) so steam can escape.
• For glossy crust, brush with an egg wash (1 egg mixed with 1 teaspoon water) before baking. Sprinkle with coarse sugar for an extra fancy touch.
• Since fruit pies can be extra wet, be sure to bake your pie long enough to avoid a soggy bottom crust.

General:

• Make it cold and bake it hot! Chill everything 15 minutes before baking.
• Preheat your oven to 425°F, then lower the temperature to 350-375°F when you put the pie in.
• For raw filling, bake at a lower temperature for a longer time. For cooked filling, bake at a higher temperature for a shorter time.
• When baking, place pie pan on a cookie sheet both to heat the bottom and catch spillage.
• Bake pie toward the bottom of the oven.
• Let cool completely before slicing and serving.
• Take notes on the process so you can adapt the recipe for future baking!