Pie Goals

blueberry pie filling in pie dish

Summer goals = all the pies!!

This week, I’ve been scouring the internet and sifting through my cookbooks to look for inspiring pie recipes, unique pie making techniques, and pie decorating ideas. My goal is to bake a few pies each month through September, not only because pie is the best dessert ever but because I find so much joy making them. And I want you to join me! Maybe you can shoot for 1 homemade pie per month and I can share all the pie recipes I bake right here on Sally’s Baking Addiction. I don’t know, just a random idea. In pies we unite!

So here’s what I’m working on this summer:

  • A new apple pie recipe for July 4th (keeping that tradition, y’all!)
  • Peach pie, something a little different from what’s in my book
  • A unique take on key lime pie
  • A really really good peanut butter and chocolate something for Kevin’s birthday
  • Some sort of streusel topped pie

That’s all I’ve got right now. And here’s a bunch of inspiring pies I found. There is so much pie talent out there. Gives us all motivation to keep working on our pie skills. And should keep you busy for, like, ever!

Pie Goals:

A Few Pie Favorites:

Q: What are YOUR favorite pies? Flavors, techniques, tips, etc.


  1. I love any of your pies that I’ve tried! (Just still getting up the courage to make homemade pie crust – I know, I know!). Hoping it makes one of your videos soon — loved your recent one on brownies!

    My favorite pie to make is probably to make your Salted Caramel Apple Pie Bars just because they’re SOOO easy.

    My favorite non-Sally pie is my grandmother’s Pumpkin Chiffon Pie. It’s comprised of a buttery graham cracker crust. It’s then topped with a mixture that cooks over the stove of an envelope of unflavored gelatin, brown sugar, salt, spices, canned pumpkin, egg yolks, and milk which is then folded into a meringue of egg whites and sugar. Also, she often made a Strawberry Rhubarb Pie, but, I’m looking forward to trying yours!

    I’d love to learn how to make Shoefly Pie (a Lancaster County favorite). OR, if you had a French Silk Pie (or French Silk Pie BARS) recipe in development, I’d totally try tackling that. My friend makes a Chocolate Pecan Pie at Christmas time, but, I tried making it and it was too rich for me, even though I adored the idea of it. Can’t wait for your Key Lime Pie & new Apple Pie recipe!

    1. Amy, what a brilliant idea. Been focusing on actual recipes, not necessarily tutorials but that pie crust is perfect video material. Maybe this summer before Fall baking season begins!

      I’ve never had pumpkin chiffon pie, but have seen it on menus. I’m kicking myself. It sounds incredible and I bet your grandmother’s was flawless.

      Thank you for the pie suggestions! I just made the apple pie for my 4th of July post over the weekend and I’m really excited to share it here.

  2. Ann Williams says:

    My favorite tip is one of Nigella Lawson’s -weigh out (i,e, don’t measure in cups) the flour and the fat – half as much fat as flour – and add a pinch of salt. Cut the fat into small dice and stir it into the flour and salt. Put the flour, fat and salt into a bowl and put the bowl in the freezer for 10-20 minutes. In a food processor whizz up the fat, flour and salt into pea-sized crumbs. Add iced water by the tablespoonful and keep pulsing until it just comes together. Tip it out onto a floured, cold work surface and shape it into a round, halved if you’re making a double crust pie, cover with cling film and put it into the fridge for at least 30 minutes to rest before rolling out.

    It’s the freezing that really makes the difference. I’ve never had a really bum crust in the years I’ve been doing that.

    1. Thank you for all the tips! I’ve never thought to freeze the mixture before cutting in or processing the fat into it. Brilliant. 

  3. What about Lemon Meringue Pie. YUM.

    1. Always a favorite for sure.

  4. Yyyeeessss! I’m all aboard the pie train!! I use to not like pie – but now that I make everything from scratch, there is no looking back!  I’ve made your strawberry rhubarb pie, and planning on your cherry pie later this summer. Would also like to make peach pie and blueberry pie. 

    Pie, pie, pie!!
    Oohhh and ice cream, ontop of pie!

    1. always ice cream. 🙂

  5. Pleeease do a chocolate mousse lie, but without sweetened cobdesbesed milk! 

  6. Awesome idea. My sister asked me to her a peanut butter pie just the other day. I’m sure I could find a recipe and boom you post this. She loves chocolate and peanut butter so that will work great.

  7. Hi Sally! I love making pies and just went strawberry picking and made your strawberry rhubarb pie. It was fantastic! I would really like to make a strawberry key lime pie. I can’t seem to find a good recipe. Do you have one? If not, pie challenge for you…a strawberry key lime pie. What do you think?

    1. I’ve never seen strawberry key lime pie, but I bet it would be incredible!

  8. I am so excited to try making some of these pies (especially since I now have a rolling pin!). I made your apple pie streusel bars for a co-worker’s birthday this weekend. It was my first time making streusel, and…I think I did it right? I didn’t get any complaints, that’s for sure. I think if anyone asks for it again (or I get inspired), I’ll have to get a pastry blender. Making that by hand is NOT easy!

    She also asked for strawberry pretzel bark, but that was easy peasy 🙂

    1. It’s much easier with a pastry cutter, I promise. Here is the one I have. It’s super inexpensive. Use it on a weekly basis. I’m sure you’ll be making those apple pie bars again and again. 

  9. I can’t wait to see what you do with all of this pie-inspiration!

  10. My family loves my mom’s frozen yogurt pie. It’s a graham cracker crust with a flavored yogurt/crushed fresh fruit/coolwhip filling. Garnish with whole fruit and freeze for 4 hours. It works best with raspberry, blueberry and cherry. 🙂

    1. I’ve made something like that before! But with frozen yogurt and frozen whipped topping. Your mother’s version sounds really good!

  11. Sally, you have once again filled my heart with sunshine (and pie). After a couple of years sidelined with injury, I am soon returning to the kitchen with gusto! I’m excited to discover the new pies that will soon grace your sprinkly blog. If you’re feeling chocolatey, I would love your take on something like this dreamy Chocolate and Espresso Pudding pie: http://www.butterandbrioche.com/chocolate-and-espresso-pudding-cream-pie/ Have a sparkly evening! 🙂

    1. That chocolate espresso pie looks unreal! Thanks for sharing it and I’m excited for you and your baking return. 🙂

  12. A peanut butter and chocolate pie sounds amazing! Looking forward to seeing what you come up with 🙂

  13. Would love if you would make a raspberry pie!

  14. Katrina Kurth says:

    I made this ice box pie a few summers back, and it was a bit hit!!

    It was very simple too. http://www.people.com/people/article/0,,20700841,00.html

    1. Katrina Kurth says:

      Ugh, I’m sorry the link won’t work. It’s old. And for some reason I can’t get return to work in the comment box. :/ Here’s the recipe:

      Martha Stewart’s Strawberry Icebox Pie
      Makes one 9-in. pie
      • ¾ cup plus 2 Tbsp. sugar
      • ½ cup unsweetened cranberry juice
      • 2 quarts fresh strawberries, hulled and thinly sliced, several small whole strawberries reserved for garnish
      • ¼ cup cornstarch
      • ¼ tsp. salt
      • Prebaked graham cracker crust (store-bought is just fine)
      • ½ cup heavy whipping cream

      1. In a medium saucepan over medium-high heat, combine ¾ cup sugar, cranberry juice, 2 cups sliced strawberries, cornstarch and salt.
      2. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.
      3. Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic; refrigerate until set, 6 to 8 hours or up to 1 day.
      4. Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, an additional 30 seconds.
      5. Spread whipped cream over pie, leaving a 1½-in. border. Garnish with whole berries.

      1. I just made an icebox cake over the weekend and this one sounds amazing. Thanks for sharing it!

  15. Hi Sally! You have certainly given me pie goals as well. I’ve always had such success with your cake and cupcake recipes (the snickerdoodle cupcakes remain my favorite) but I have never really tackled pie before. I was inspired when I read your post on how to make a perfect pie crust, and now that blueberries are EVERYWHERE I am determined to make the blueberry pie. Sad to say I didn’t even have a pie dish….but it will be here this Saturday so Sunday is pie day! I can’t wait to give your pie crust a try, and I wish you best of luck finding more inspiration for your delicious recipes!

  16. I am not great at pies yet, but I did see this and thought it looked interesting.

  17. I’he watched Toast recently and lemon meringue pie has blown my mind. I’d love to master that perfect fluffy meringue!
    The film itself seemed kind of boring and mediocre but very inspirational for a foodie for sure.

  18. There’s a blog post in my future about things I’ve learned about pie crusts from my mother. I need to go home to execute it though. I fully support this and can’t wait to see all the instagram photos.

    1. I can’t wait to read your post about it my friend!!

  19. My grandma (and now my cousins and I) make Concord grape pie topped with a crumb topping every Thanksgiving or Christmas.  It isn’t the holiday without this!  My husband and I have a Concord grape vine in our yard now since the grapes are so hard to find in Kansas. It tastes just like the grapes in grape jelly, and I have yet to meet anyone else who has ever heard about it. Delish!  

  20. Sally- thank you so much for all the info on pies! I have had a pie obsession for a little while now, and I can’t believe the improvement in my pies, both looks and taste, since I started using your recipe for crust. I had tried the all-butter one, and it just didn’t handle well. THe all crisco one didn’t have the rich taste I was after. But a combo of both- perfection. There is a rhubarb pie sitting on my table right now that looks like a magazine picture. It has a woven crust, which I brushed with milk to sprinkle coarse sugar, and I cut the crust strips with a crimped pastry wheel- so pretty. And I finally got a nice crimped edge that didn’t shrink and fade away.
    My goal is Pie for July. Every Sunday for the month I want to make a different pie.

    1. Let me know how the Pie for July goal goes! I have 4 new pie recipes I’m sharing all month long. 🙂

  21. When I was little, A&P sold a rhubarb apple pie that I loved. My sister made one for my bridal shower, but I haven’t had one in 19 years.

  22. Michelle @ Modern Acupuncture says:

    Oh my goodness, that peach slab pie… right up my alley! Official pie obsessed.

  23. Hello Sally! Just a quick note to say that I will join you in this pie challenge ☺ I’m excited for the recipes you’ll post! Thank you!

    1. YAY!!! I’m planning to share 4 pie recipes in July. Let me know how your pie adventures go!

  24. Can’t wait to see all of your pie recipes! I feel like pies are the underdog in the dessert world sometimes…everyone just wants cake (and cake is great!) but why can’t we have birthday pies too!

    Just found this cookie crust on Baking Bites (http://bakingbites.com/2016/06/no-bake-chocolate-chip-cookie-crust/)…might be an interesting addition to that peanut butter chocolate pie 🙂

  25. Hey Sally! I LOVE all of your recipes. I especially love the blueberry pie. I’ve been baking a lot of pies lately and I always cut them in half and share with my aunt who lives next door. I was considering making some smaller pies using 6 inch pans. How would the baking times change? I assume you have it in the oven for less time?
    Thanks for sharing all of these incredibly delicious recipes, you are a baking GODDESS!

    1. Hi Nikki, You can use 6 inch pans. The bake time will be less but I’m unsure of exactly how long they will take. You might also be interested in this month’s Sally’s Baking Challenge which is Mini Fruit Galettes!

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