A Slice of Summer The Season’s Best Pies - Big Y® World Class Market®

A little girl stands on a stool at the kitchen counter, button nose dusted with flour, wearing an apron that falls to her ankles. Today is a special day — she’s baking with her mom, learning how to make grandma’s famous from-scratch peach pie. They’re even going to do the special lattice-top crust. It’s going to be a special treat for later, when the whole family comes over for dinner. As the pie bakes and the kitchen fills with its familiar, sweet aroma, mom smiles to herself — she can remember doing just the same thing with her mom.

It’s just the right time of year for summer pies. The sweet, perfect juiciness of in-season fruits fresh from your local Big Y — strawberries, peaches, blueberries, cherries — makes them the just-picked, just-right filling for any sweet confection. Spend some quality time in the kitchen, making delicious memories with our classic pie recipes.

Tips for a Perfect Pie, Every Time

• Take great care when measuring ingredients for your crust. You want to make sure to have just the right balance of solids and liquids. When there’s too much flour, the crust will be tough. With too much liquid, you’ll get a soggy crust. Too much shortening creates a greasy crust.
• Temperature is key when preparing a piecrust. Keep all ingredients cool before and during preparation. You might even consider refrigerating all ingredients — even the flour — to ensure optimum temperature. When rolling the crust, make sure to do so in a cool area of the kitchen away from the heat of the oven. If the dough becomes too warm to work with while rolling, refrigerate until it’s chilled again.
• When rolling dough, use a cool, lightly floured surface. Sprinkle your dough lightly with flour before rolling as well.
• Roll your dough out so that it is at several inches larger than your pan. This will give you plenty of extra dough around the edge to create a rim, whether you are crimping it with the tines of a fork or fluting it by pinching it between your finger and thumb.
• To keep the edge of your crust from over-browning, cover it with aluminum foil while baking. You can also purchase a pie shield specially designed for this purpose.
• For fruit pies with very juicy fillings, brush the bottom crust with egg white to help prevent the filling from making the crust too soggy.

Try these delicious recipes.

Basic Pie Crust

Sweet Cherry Pie

For a delicious, sweet treat, visit Big Y for an orchard-fresh Lyman’s apple pie! Our homestyle pie has been voted best in Connecticut by the readers of Connecticut Magazine.