You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Easy as pie

There must be something genetic in those of us with Pennsylvania Dutch (actually German) ancestry who never met a pie we didn’t like. Well, maybe those too-fluffy cream pies aren’t high on my list, but anything with fruit, well, that sounds like breakfast, lunch or after dinner to me.

Last weekend I bought fresh blueberries and peaches, and I couldn’t decide which to turn into pie, so I put them together, with lemon juice, ginger and nutmeg and a smidge of cinnamon in the crumb topping. Was that ever a yummy combination!

In the old days, I never, never, never would have made anything but crust from scratch, but sometime last year I discovered Pillsbury refrigerator crusts. I have pronounced them supremely efficacious and delicious for everyday pie and now buy them in quantity at Sam’s Club and stock them in the freezer.

It takes only a little time in the fridge to thaw one – don’t try thawing in the microwave, even though there are directions to do it on the package, or you will likely get a goopy mess. So, I’ve decided that if ready-made crust means more pie, I’m all for it. I now reserve scratch crust for special apple or pumpkin praline occasions.

My only disappointment with the peach-blueberry pie is that I seem to always buy peaches with cling stones – stores around here seem not to label their peaches for the unwary lured by 99 cents a pound. So I ended up with peach clumps instead of peach slices in the pie.

Journey through gardening season with Rosa Salter Rodriguez (feature writer), Anne Gregory (Web editor and writer), Frank Noonan (copy editor) and Cathie Rowand (photographer)