The vast assortment of ripe fruits and veggies available in summer make it a favorite season for cooking. And one of the very best ways to showcase all the flavors of fresh produce, whether sweet or savory, is to enfold them in a buttery, flaky piecrust. Whatever seasonal harvest items you use as the filling, when it comes to these summery pies, one slice just won’t be enough!
This savory tart from The View from Great Island is sure to impress. Soft and flaky dough, elegant yet bold flavors, and the ripeness of summer vegetables all unite to make this the perfect light and summery dinner!
Refreshing and light, this boozy recipe that originated at the former Baked and Boozy in Austin is like sipping a chilled glass of blackberry lemonade … but spiked and in pie form!
This slab pie from the New York Times is bursting with some of the best stone fruits of summer. And it’s way easier to assemble than a classic pie, thanks to its simple free-form shape.
With help from a favorite store-bought ingredient, our test kitchen easily transforms a rainbow of ripe tomatoes into a savory tart with cheddar, thyme, and a drizzle of floral honey.
Using clever cutouts in the almost nutty-tasting rye crust, Food & Wine allows the moisture in this blueberry pie to evaporate from the fruit filling as it bakes, deepening the flavor.
The creamy coconut and zesty lime in this custard pie from Saveur gives us all the beachy vibes we’ve been craving this summer in a perfect balance of tart and sweet.
Juicy Fredricksburg peaches make a tasty crumble pie with a subtle hint of cinnamon for some added spice in this recipe from Sally’s Baking Addiction.
Developed by Tanji herself, this kicked-up habanero lime pie recipe competed in a dessert contest at Z Tejas Grill in Austin that benefited the Live Strong campaign—and ended up taking second place!
Sheet pan desserts are an easy way to feed a crowd fast. In this recipe from Martha Stewart, it’s even easier thanks to the simple four-ingredient frozen blueberry filling.
In this twist on the classic all-American cherry pie from Broma, a buttery crumb topping takes the place of the traditional piecrust top, and it’s made even better topped with a heaping scoop of vanilla ice cream.
Cheese cracker crust, an herby whipped feta spread, and a mountain of fresh, ripe tomatoes, sliced cucumbers, olives, herbs, and red onion—Joy the Baker truly celebrates the savory flavors of summer in this tart.
Strawberries take center stage in this reimagined key lime pie recipe from Southern Living. Plus, we love that’s made in slab-pie form, fit for feeding the whole family!