The allure of a homemade fruit pie is real: Just imagine a bubbling double-crusted blueberry number cooling by a breezy window. But the prospect of rolling dough on a steamy day can send even confident cooks packing. To turn out stellar pies showcasing summer's ripest fruit - without heating up the kitchen - you want the ease of crumb crusts and chilled fillings.
Just about anything you can crush into crumbs you can use for a no-roll crust. Graham crackers are an obvious choice, but other crumbly cookies, salty crackers and even not-too-sugary cereals can build a tender, cookie-like foundation strong enough to hold rich, creamy fillings. You can mix and match crusts and fillings with no limit but your imagination.
There are a few keys to producing an ideal crust. Make sure crumbs are blitzed into a uniform sandy powder before adding sugar and butter. A flat-bottomed measuring cup, preferably one with a fairly squared-off edge, works best for pressing the crumbs into an even layer. Your hands are fine tools, but a cup helps create a more structurally sound shell. Start by compacting the sides first - it's easier to knock edge crumbs back into the bottom than it is to work excess bits up the side of a buttery dish. Use your free hand to prevent the crumbs from spilling over the edge. Then, press the remaining crumbs firmly across the bottom of the plate, paying special attention to the corners where gaps can go unnoticed.
When it's time to bake, place the pie plate on a rimmed baking sheet so it's easy to get in and out of the oven. Sometimes, a no-roll crust will puff or slump while baking, but that's no big deal: Check it halfway through baking and, while the crust is still warm, use the same measuring cup or glass to gently press it back into place, then bake until set.
Once cool, fill as you like. The recipes below include a panna-cotta-like custard, a honey-sweetened pudding and frozen yogurt swirled with berries. They all go into the fridge or freezer to chill so that you can do the same. For an even easier option, fill the cooled crusts with your favorite store-bought ice cream, letting it soften slightly before smoothing and freezing again. Top any of the options with piles of sliced stone fruit or sweet summer berries, and you've turned a humble cream pie into a real showstopper.
These desserts are a win for pie lovers everywhere, especially come late summer when most of us would rather be outside. With results so good and reliable, they are exactly what sunny days call for: a light lift for a much sweeter season.
Strawberry Cream Pie With Chocolate Cookie Crust
Total time: 30 minutes, plus chilling
Yield: 8 to 10 servings
For the crust:
6 ounces chocolate wafer cookies (about 35 cookies)
1 tablespoon sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 teaspoons unflavored powdered gelatin (from 1 packet)
1 3/4 cups sour cream
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup heavy cream
1/4 cup sugar, plus more if needed
1/4 teaspoon kosher salt (Diamond Crystal)
1 pound strawberries, halved, quartered if large
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor, and process until finely ground. (You should have about 1 1/2 cups). Add butter, and pulse until the mixture looks like wet sand.
Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot, and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust, and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.
Blackberry Frozen Yogurt Pie With Cracker Crust
Yield: 8 to 10 servings
For the crust:
6 ounces Ritz crackers or saltines (about 50 crackers)
1 tablespoon sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons unsalted butter, melted and cooled
For the filling:
6 ounces fresh or frozen blackberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 cup heavy cream
1/2 cup sweetened condensed milk
1 cup full-fat Greek Yogurt
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor, and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter, and pulse until the mixture looks like wet sand.
Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
Make the filling: Combine blackberries, sugar and lemon juice in a food processor, and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.
Milk and Honey Pie With Cereal Crust
Total time: 30 minutes, plus chilling
Yield: 8 to 10 servings
For the crust:
6 ounces cornflakes (about 5 cups)
3 tablespoons sugar
1/4 teaspoon kosher salt (Diamond Crystal)
8 tablespoons unsalted butter, melted and cooled
For the filling:
4 large egg yolks
1 large egg
1/4 cup honey
1/4 cup sugar
5 tablespoons cornstarch
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup whole milk
1 cup heavy cream
For serving:
1 cup heavy cream
1 pound ripe plums, pitted and sliced
1 to 2 teaspoons honey (optional)
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor, and process until finely ground. (You should have about 1 1/2 cups). Add butter, and pulse until the mixture looks like wet sand.
Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup a nd proceed.) Let cool completely.
Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream, and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust, and spread in an even layer. Press plastic wrap directly onto the surface of the pudding, and refrigerate until firm, at least 3 hours and up to overnight.
To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.