No pie plate? No problem — a perfect pie starts with the crust, then the ingredients

Cherry-Berry Slab Pie
Cherry-Berry Slab Pie

The first pie I baked from scratch without assistance from my mother or grandmother was in a quiche pan. I was living in a tiny house -- a converted garage -- with limited kitchen space and even more limited equipment. How I came to own a fancy quiche pan but not a pie plate is a mystery to this day. When I served the pie to my mom and granny they both commented on how it tasted good, but it sure did look funny.

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Food styling/KELLY BRANT

Miniature Black and Blue Pies are baked in canning jar lids.

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Food styling/KELLY BRANT

Bourbon-Peach Galette is baked without a pie plate.

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Food styling/KELLY BRANT

Root Beer Float Pies

I learned two things from the experience:

My grandmother wasn't a fan of alternate presentations. And you don't need a pie plate to bake a good pie.

The following pies definitely fall into the alternate presentation category. By using items such as canning jars and lids and sheet pans, tasty, company-worthy pies can be made without a pie plate. In fact, for a galette, you needn't a pan at all, just a baking sheet.

With Memorial Day just around the corner, the season of afternoon get-togethers, potlucks and garden parties is here and with that, summer's bounty of fresh fruit. Meaning it's the perfect time for pie.

For pies with a high crust-to-filling ratio, such as canning jar lid pies and slab pies, good crust is a must. Of course we advocate making your own, but in a pinch refrigerated crust will work for the canning jar lid pies and the galette.

This is our go-to pie crust recipe. It can be used in any of the following recipes except the Root Beer Float Pies.

If your homemade pie crust tends to be gummy or tough, consider replacing some or all of the water with vodka or vinegar. Water promotes gluten development, which can make pie crusts gummy and tough. Whatever liquid you use, be sure it is very well chilled.

Short Crust Pastry

2 3/4 cups all-purpose flour

2 tablespoons granulated sugar

Pinch salt

5 tablespoons chilled butter, cut into pieces

5 tablespoons chilled vegetable shortening, cut into pieces (see note)

3 to 5 tablespoons ice-cold water, vodka OR apple cider vinegar OR a combination of half water and half vodka or vinegar

In a medium bowl, combine the flour, sugar and salt. Using a pastry blender or your fingers, cut or rub the fats into the flour. When properly blended the mixture should have the texture of coarse meal with a few pea-size pieces of fat remaining. Gradually add the liquid, working the mixture with your hands, adding just enough liquid that the dough sticks together. Knead dough and shape into a ball and wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days.

Makes enough crust for 2 (9-inch) pies.

Note: I like to keep vegetable shortening stored in the freezer. This prolongs its shelf life and keeps it adequately chilled for using in pastries and biscuits.

This gluten-free crust can be used in any of the following recipes, except the Root Beer Float Pies.

Gluten-Free Pie Crust

5 tablespoons ice cold water

3 tablespoons sour cream

1 tablespoon rice vinegar

2 3/4 cups PLUS 2 tablespoons gluten-free flour blend such as Bob's Red Mill (see note)

1 tablespoon sugar

1 teaspoon salt (less if using salted butter)

1/2 teaspoon xanthan gum

16 tablespoons butter, cut into 1/4-inch pieces and frozen 10 to 15 minutes

In a bowl, combine ice water, sour cream and vinegar; set aside.

In a food processor, combine flour blend, sugar, salt and xanthan gum and pulse for about 5 seconds. Add butter, scattering it evenly over flour mixture, and pulse 10 times, or until butter is the size of peas.

Add half of the sour cream mixture to the flour-butter mixture and pulse to incorporate, about 3 pulses. Add the remaining sour cream mixture and pulse until mixture just comes together into a dough, about 6 pulses.

Transfer dough to a large sheet of plastic wrap and shape into a block about 4-inches-by-6 inches . Wrap in plastic and refrigerate for 1 hour to 2 days. Let dough soften on counter at room temperature for 15 minutes before rolling.

Makes enough for 2 (9-inch) pies.

Note: To make your own blend, combine 4 1/2 cups PLUS 1/3 cup white rice flour, 1 2/3 cups brown rice flour, 1 1/3 cups potato starch, 3/4 cup tapioca starch and 3 tablespoons nonfat milk powder. Mix well. Flour blend will keep in an airtight container for up to 3 months. Makes about 9 cups.

Recipe from How Can It Be Gluten-Free Cookbook from America's Test Kitchen

These tiny pies bake in canning jar lids. Simply invert the lid so that the rubber side is facing down inside the band. Used lids and bands can be used, but be sure the bands are free of rust, or line them with parchment paper. Lids that have been baked in should not be used for canning.

Miniature Black and Blue Pies

1 batch Short Crust Pastry or 1 (15-ounce) package refrigerated pie crust

2 cups fresh blackberries

1 cup fresh blueberries

1/2 teaspoon ground cinnamon

1 heaping tablespoon all-purpose flour

2 to 4 tablespoons granulated sugar, or to taste

1 teaspoon vanilla extract

Juice from 1/4 lemon

2 tablespoons cold butter, diced

1 egg, beaten with 1 tablespoon water

Coarse sugar, for sprinkling

Special equipment:

8 wide-mouth canning jar lids and bands OR 12 regular canning jar lids and bands

Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Roll pie dough to about 1/8-inch thick. Cut bottom crusts 1 inch larger than lids. Press together scraps and reroll. Cut tops crusts the same size as the lids, or cut crust into strips to make lattice tops. Alternately, use a miniature cookie cutter or decorative crust cutter to cut crust into shapes.

Very lightly coat canning jar lids and bands with cooking spray (if using a rich pastry dough such as our Short Crust Pastry, this step is not necessary). Line lids with larger crusts. Set aside.

In a medium bowl, toss together the berries, cinnamon, flour, sugar, vanilla and lemon juice. Divide berry mixture among pie crusts. Be careful not to overfill pies. Dot with butter. Place top crusts over filling. If using solid crusts, cut an x in the center of each pie. Pinch edges to seal. Brush with egg and sprinkle with coarse sugar.

Place pies on the parchment-lined baking sheet. Bake 25 minutes or until golden brown.

Makes 8 or 12 mini pies.

When you need pie for a crowd, slab pie is the way to go as they easily serve three times as many guests as a typical round pie.

Cherry Slab Pie

2 batches Short Crust Pastry

1 egg beaten with 1 tablespoon water, for brushing

Coarse sugar, for sprinkling

For the filling:

8 cups fresh or frozen sweet cherries, pitted (thawed and well-drained if using frozen)

1/2 to 1 cup granulated sugar, depending on sweetness of fruit

1/4 cup all-purpose flour

Zest and juice of 1 lemon

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Heat oven to 450 degrees. Line the bottom of a 10-by-15-by-1-inch sheet pan/rimmed baking sheet with parchment paper.

On a lightly floured surface, roll out one portion of dough into a 15-by-20-inch rectangle. Carefully transfer to the prepared baking sheet, leaving some dough overhanging on all sides. Chill the baking sheet in the freezer or refrigerator while you prepare the filling and top crust.

In a large bowl, toss together the cherries, sugar, flour, lemon zest and juice, extracts and cinnamon; set aside.

For a lattice top, divide the remaining dough in two, roll out a long rectangle for the long strips, and roll out the second half for the short strips.

For a solid top, roll dough into a 12-by-17-inch rectangle.

Spoon filling into the chilled bottom crust, top with crust or weave the top lattice. Fold and tuck in the dough overhang on both bottom and top, moving all the way around the pan, then go back around to decoratively crimp the edges. If using a solid top crust, cut slits in the top to allow steam to escape. Brush crust with egg wash and sprinkle with sugar.

Place pie in oven and immediately reduce temperature to 375 degrees. Bake 55 minutes or until crust is golden brown and filling is bubbly. Cool pie, in pan on a wire rack, for at least 3 hours before serving.

Variation: For Cherry-Berry Slab Pie use 6 cups pitted cherries and 2 cups blueberries.

Makes about 24 servings.

This free-form pie, known in French as a galette, is simply the easiest pie to make.

Bourbon-Peach Galette

1/2 batch Short Crust Pastry OR 1/2 (15-ounce) package refrigerated pie crust

4 cups sliced fresh or frozen peaches

1 tablespoon bourbon

Juice of 1/4 lemon

1 tablespoon cornstarch

1/4 to 1/2 cup granulated or brown sugar

1 1/2 tablespoons butter, cut into small pieces

Milk or egg beaten with water, for brushing crust

Coarse sugar, for sprinkling

Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Unroll pie crust and place in center of parchment-lined baking sheet.

In a large bowl, combine peaches, bourbon, lemon juice, cornstarch and sugar.

Spoon peach mixture to the center of the pie dough. Fold edges of dough over peaches to create a 1 1/2- to 2-inch border. Dot peaches mixture with butter. Brush edges of dough with milk or egg and sprinkle with remaining coarse sugar. Bake 45 minutes to 1 hour, or until crust is deep golden and filling is bubbly. Cool to room temperature before serving.

Makes 6 to 8 servings.

This shaker pie differs from the original in that it is baked in a rectangle baking dish rather than a pie plate. This recipe uses wholelemons, so be sure to scrub them well.

Lemon Shaker Slab Pie

2 lemons, scrubbed and very thinly sliced

2 cups PLUS 4 tablespoons granulated sugar, divided use

1 1/3 cups all-purpose flour

Pinch salt

9 tablespoons cold butter, cut into cut into pieces

2 teaspoons apple cider vinegar

1/3 cup ice-cold water

2 ounces butter, melted and cooled

3 eggs, lightly beaten

Whipped cream, for serving

In a large bowl, combine the lemon slices and 2 cups plus 1 tablespoon of the sugar. Cover with plastic wrap and let macerate for 12 hours, stirring occasionally.

Meanwhile, in medium bowl, combine the flour, salt and remaining 3 tablespoons of sugar. Using a pastry blender or your fingers, cut or rub butter into the flour until the mixture resembles coarse meal with a few pea-size pieces of butter remaining.

In a spouted measuring cup, combine the vinegar and water.

Make a well in the center of flour mixture and add the vinegar-water mixture in three additions, mixing it with your hands to form a rough dough. Shape into a disc and wrap in plastic wrap. Refrigerate 3 to 12 hours.

On a lightly floured surface, roll pastry to 14-by-12-inch rectangle. Transfer pastry to a 12-by-10-inch baking pan (or similar size such as 9-by-13-inches or 11-by-7-inches if you like thick crust). Chill 30 minutes.

Meanwhile, heat oven to 325 degrees.

Add the melted and cooled butter along with the eggs to the bowl with the lemons and sugar. Mix well. Pour mixture into the pastry-lined baking dish. Bake 40 minutes or until pastry is golden and the filling is set, but still gently wobbly. Cool completely. Served with a dollop of whipped cream.

Makes 12 servings.

Recipe adapted from The Pie Project by Phoebe Wood and Kirsten Jenkins

You don't even need an oven to make this cool and creamy pie. Four-ounce jelly jars make pretty, perfect portions.

Root Beer Float Pies

For the crust:

1 cup finely crushed graham cracker crumbs

1 tablespoon brown sugar

2 1/2 tablespoons butter, melted

For the filling:

3/4 cup favorite root beer

1/2 cup half-and-half OR whole milk

1 (3.4-ounce) box instant vanilla pudding mix

2 tablespoons root beer concentrate OR 3/4 teaspoon root beer flavoring (see note)

1 (8-ounce) carton frozen whipped topping such as Cool Whip, thawed

8 to 10 maraschino cherries, drained and patted dry

In a medium bowl, stir together the graham cracker crumbs and brown sugar. Drizzle in melted butter and mix well. Divide crumb mixture among 8 to 10 4-ounce jelly jars. Firmly press mixture in the bottom of each jar. Set aside.

In a large bowl, whisk together root beer, half-and-half, pudding mix and root beer concentrate or flavoring. Whisk for 2 minutes or until mixture thickens. Fold in whipped topping until completely incorporated, but try not to deflate the mixture. Spoon mixture into jelly jars. Freeze at least 8 hours before serving. Let jars stand at room temperature for 5 minutes before serving. Garnish each with a maraschino cherry.

Makes 8 to 10 servings.

Note: Flavor intensity varies by brand. You may need to use more or less to achieve desired taste. I found root beer flavoring with the candy and cake decorating supplies at a hobby supply store.

Recipe adapted from Out of the Box Desserts by Hayley Parker

Food on 05/24/2017

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