This month, we asked our chefs to come up with some summer pie recipe ideas: What are you excited about? What are you dishing out not only in their restaurants but also in your home kitchens? The response was overwhelmingly, well… blue.

Wildfire Chef Joe Decker and Joe’s Seafood, Prime Steak and Stone Crab Chef Justin Diglia all came back to us with some seasonal riffs on blueberry pies.

Let’s be honest, a home “cook” and a home “baker” sometimes require two different skill sets. Chef Decker gave us some pie-making hacks so you can rest assured your pie will look (and taste) like it came from a restaurant kitchen.


Dough tips:

  • When making dough and pie, make sure everything is measured out accurately.
  • Ensure all ingredients for the dough are very cold and that the butter is grated, thus it blends better with the flour and makes for a very flaky crust. If your pie dough is too soft, place it back in the fridge to cool it down.
  • Pie dough can be made one to two days in advance; you can make a large batch and freeze it until you are ready to use it.
  • No time to make the dough from scratch? You can also purchase frozen pie crust, like Marie Callender’s Deep Dish Pie Shells or Pillsbury Pie Crust.

Baking tricks:

  • When baking pies, rotate in the oven for even doneness halfway through baking time.
  • After baking, make sure to cool the pies on a rack to keep the crusts from getting soggy.
  • Let a pies cool at room temperature at least two hours before serving so they can set up properly.

For fillings:

  • When buying fruit for a pie, make sure it is ripe, but not overly so.
  • You can substitute blueberries for any other seasonal fruit. This month, try plums, apples, peaches, strawberries or rhubarb. Make sure the total amount of fruit still stays at 10 cups (as in the Beatrix recipe).

For the full recipe of Wildfire’s Classic Blueberry Pie, click here.

berry pie

For the full recipe of Joe’s Mostly Raspberry Pie, click here.


Joe’s Mostly Raspberry Pie

Serves: 1 pie


  • 1 cup sugar
  • ¼ cup instant tapioca, ground fine
  • 2 tablespoons lemon juice
  • 2 ½ cups raspberries
  • ¾ cup blackberries
  • ¾ cup blueberries
  • 1 cup raspberries
  • ½ cup blackberries
  • ½ cup blueberries
  • 1 egg
  • ¼ cup cold water


  1. Combine the sugar and tapioca in a small mixing bowl, reserve.
  2. Combine the lemon juice and first measurements of berries in a mixing bowl, add the sugar mixture and gently fold together. Let marinate for 20 minutes, gently stirring every few minutes.
  3. Add the remaining berries and pour into a 9″ pie shell.
  4. Place the top crust on the berries firmly and crimp the edges to seal the pie.
  5. Cut 6 small holes in the top of the pie to serve as vents.
  6. Whisk the egg and water to make an egg wash, brush egg wash liberally onto the pie. It’s best to place the pie into the refrigerator for 20 minutes prior to baking.
  7. Bake in a 400° convection oven for 15 minutes then lower the temperature to 325° and continue
  8. baking until dark golden brown and the juices begin to bubble through the vents, about 20-30 minutes.
  9. Allow to cool completely to room temperature before cutting. Do not refrigerate.