It’s pie season and the hunt is on for the best, tastiest and most mouthwatering concoctions you can imagine.

I’m biased, of course, and think my pie recipes are the best. So without going into too much detail and knowing that I’m going to share my recipes, I just gotta say it’s about having the right mix of a flaky crust, fresh berries or whatever other fruit you just can’t resist and just enough thickening to hold the fruit in place but not overwhelm it.

I decided to be helpful and share a few hints on making your own perfect pies. Yes, you can use the frozen pre-made kind of crust if you’re in a hurry. However, if you can, take the 10 minutes needed to make it from scratch. It’s worth the effort. Also, try not to overwork the crust dough; only mix it until it comes together into a ball.

All-purpose flour is the best flour to use and any solid shortening or a mixture of shortenings will do, except using just butter. Too much butter and the crust will be too greasy and brittle. I like using a pastry blender, which makes putting the dough together a breeze, but the old-fashioned method of cutting the shortening into the dough with two knives works just as well.

You will need about 4 cups of fresh fruit or 3 cups of cooked fruit for a 9-inch pie. Some tarter fruits will need more sugar added to the recipe to make them the perfect balance of sweet and tart, others less, and don’t forget to add some lemon juice. It enhances the flavor of most berries. If your fruit has a lot of acid, I suggest you use tapioca, cornstarch or even arrowroot instead of flour because the acid can negate the thickening ability of flour.

To make sure that the filling of your pie is set and won’t run, let the pie cool to room temperature or slightly warm before you dig into it. I know that waiting those two or three hours will seem endless, but the sheer tasting bliss of a perfectly cut pie topped with ice cream or whipped cream is so worth the wait.

EZ Pie Crust

3 1/4 cups all-purpose flour

1 teaspoon salt

1 cup solid shortening

About 3/4 cup cool water

In a bowl combine the flour and salt. Make a hole in the center. Put shortening into the hole. Using a knife, break up the shortening into chunks. Using a pastry cutter or 2 knives to cut the shortening up and mix with the flour. Keep cutting and mixing until the mixture looks like small peas. Pour half the water in, and using your hands combine the mixture into a ball. Continue adding the water until the flour and shortening come together into a soft ball of dough. You may need a little more or less water than called for. Start with less and add more only if the dough is too stiff. Don’t knead the dough as if it was bread dough; the crust will become too fragile. Divide the dough into 3 or 4 equal portions. Cover with plastic wrap and refrigerate for at least 20 minutes. It can be made 1 or 2 days ahead of the time you want to use it.

To roll out the dough, sprinkle flour on your work surface and coat your rolling pin with flour. Roll the dough into a round shape 4 inches larger than the pie pan you’re going to be using. I like to flip the dough halfway through the rolling and add a little flour to the top of the dough. To get the dough in your pan fold the dough in half and place it in the pan. Unfold it and push it into place to fit the pan. Trim the edges but make sure you leave enough to fold and or crimp the edges. Makes three 9-inch crusts or four 8-inch crusts.

Custard Mixed Berry Pie

You can use a mixture of berries or just one kind if you have a preference.

Fruit:

2 cups mixed fresh berries (strawberries, raspberries, blueberries)

1/4 cup fresh lemon juice

3/4 cup sugar

Custard filling:

4 egg yolks

3/4 cup sugar

1/2 cup flour

1 cup scalded milk

1 tablespoon melted butter

1 1/2 teaspoons vanilla

In a bowl combine the fruit, lemon juice and sugar. Mix gently and let sit in the refrigerator for an hour before using. In a saucepan whisk together the egg yolks and sugar until well combined. Add the flour into the mixture, making sure to get all the lumps smoothed out. Place the mixture over a low heat and add the scalded milk a little at a time. Beat continuously while you’re adding the milk. Continue whisking while the custard is cooking. When it reaches a slow boil (a few bubbles breaking the surface) turn off the heat, add the melted butter and vanilla and continue stirring for an additional 2 or 3 minutes. Pour the custard into the tart shell. Let the custard cool. Then pour fresh fruit on top of custard. Serve cool.

Blackberry Pie

1 9- to 10-inch baked pie shell

5 cups of blackberries

3 tablespoons of cornstarch

1 cup of sugar

3/4 cup of water

1 teaspoon of lemon juice

In a sauce pan combine 1 cup of the blackberries with the cornstarch, sugar and water; cook over medium heat 8 to 10 minutes until the mixture is thick. Remove the mixture from the heat and let cool for 3 to 4 minutes and then add the lemon juice and the remaining blackberries. Spoon the mixture into the two prepared pie shells. Refrigerate for 2 to 3 hours before serving. Each pie serves 8.

Fresh Raspberry Pie

1 cooked 9-inch pie shell

4 1/4 cups fresh raspberries (you can substitute fresh tart cherries or blueberries if you like)

1 1/4 cups sugar, more if raspberries are very tart

1/2 cup flour or 4 tablespoons tapioca pearls or quick cooking tapioca

1/4 teaspoon ground nutmeg (optional)

1 teaspoon vanilla

2 teaspoons fresh lemon juice

1 tablespoon milk or cream for brushing the top

1 tablespoon sugar for dusting

Preheat oven to 375 degrees. This is a two-crust pie. Roll out the pie crust bottom and top according to directions, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9-inch pie pan and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

In a bowl gently combine the raspberries, sugar, flour or tapioca, nutmeg, vanilla and lemon juice. Fold the mixture into prepared pie crust. Place the top crust over the berries and fold the bottom crust edges over the top crust and crimp. Cut 3 or 4 vent holes in the top to let steam escape. Brush the top with the milk or cream and sprinkle the sugar over the top. Bake for 45 to 60 minutes or until crust is golden brown and juices are bubbling from the vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim. Remove to cooling rack and let cool for 30 to 60 minutes. The pie will slice more easily if it is refrigerated. Serves 8.