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. For an even easier option, fill the cooled crusts with your favorite store-bought ice cream, let ting 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
Ingredients for the crust:
• 6 ounces chocolate wafer cookies (about 35 cookies)
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted and cooled
Ingredients 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
• 1 pound strawberries, halved, quartered if large
Directions:
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, 20-25 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 two hours and up to two days. If you’re making this ahead of time, 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.
Total time: 30 minutes, plus chilling; serves 8-10.
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