Welcome to the August 2025 Issue of Betterbaking.com! Summer is still here and that means pie is on my horizon (and by association: yours) since pies are quick, easy, light and don’t tie up the oven at great temperatures for hours. To me, pie is all seasonal but in summer and in fall up ahead,  pie suits so many occasions and appetites.

With August just waking up, there are still farm-stand fresh berries that call for a pastry cradle and no end to the wonderful harvest of stone fruits including peaches, nectarines, plums and pluots that deserve showcasing. The BB Archives are full of inspirations, but I’ve put aside a quartet of recipes for August, all with a pie-bent, including a free recipe for my own favorite all-butter pie crust, to start you off.

One thing about pie is its versatility. You can change things in the crust or the filling, but I think people forget to play around with the bakeware. You can opt for mini pies or tarts or tartelettes, fluted pans or country-appealing Fiesta ware or one of my own preferences, graniteware pie dishes that you can acquire vintage (such as on eBay or Etsy) or new from Crow Canyon. I’m also partial to Emile Henry ceramic tart or deep pie dishes – the pies brown beautifully, and the ceramic cleans up as fast, easy and perfectly as a non-stick pie pan.

Homemade pie is a classic but it’s an old-fashioned classic and prettier pie-ware goes a long way to make a modest pie pretty as a picture. So, suss out some options. Sometimes an inexpensive but new piece of bakeware can add a lot of spring to your baking.

When it comes to pie dough, I’m happy to share my favorite, all-butter pie dough this month. It’s basic and fool-proof. Over the years I’ve experimented with it and it’s simply a beautiful dough to put together and rolls like a dream. I never use lard or shortening even as those ingredients promise extra flakiness. Just not a fan of either. They don’t appeal to me nutritionally or taste-wise (although in a recipe for traditional Quebec tourtierre I would probably suggest lard to be authentic). I find an all-butter crust taste best and it’s as delicate a crust as you could want. Pie dough also freezes well so make a double or triple batch which will keep 3-4 months. And don’t forget to use any leftover pie dough trimmings for the Pie Dough Cookies!

Happy baking in August from my Canadian kitchen to yours, wherever you may be. Stay safe and be kind to yourself (charity begins at home) and anyone you meet. The world is in need of both fresh pie and true kindness.

Warm wishes,

Marcy Goldman
Master Baker, Author
www.Betterbaking.com
est. 1997

FREE!!! My Favorite All Butter Pie Dough
https://betterbaking.com/free-recipe/
I’ve never seen a reason to use lard or shortening in my pie dough and they are infinitely flakey. Cool hands, warm heart and a great recipe make the best pie dough.

French Strawberry Tarts
https://betterbaking.com/recipe-items/french-strawberry-tarts/
What is more welcome than a classic French tartlet. This recipe calls for tart dough but it’s just as good if you use a regular butter pie dough.

 Fruits of the Forest Pie
https://betterbaking.com/recipe-items/fruits-of-the-forest-summer-tart/
This is quintessential summery fare, capturing a trio of berries under an umbrella of butter pie crust. Make it regular pie top or lattice-work.

Grandma’s Pie Dough Cookies
https://betterbaking.com/recipe-items/baker-girl-big-pie-dough-cookies/
Ok – truth is neither of my grandmother’s made pie dough cookies; leftover pie (or any dough) went into Rolly Polly or rugulah but in some other smart household where they also waste not/want not, they made these delectable pastry cookies with leftover dough.