The bad thing about making pies in the summer is that the stove heats up the already overheated kitchen. But the good things far outweigh it: Using up the summer fruit bounty, impressing backyard barbecue guests, creating a vehicle for vanilla ice cream, etc. Today's recipe is a little late, since the Fourth has passed and all, but it'd be a treat on the 14th or the 24th as well. It comes from the food blog


4 eggs

1 cup white sugar

1 teaspoon lemon zest

1 tablespoon flour

1/4 cup butter, melted (half a stick)

1 cup buttermilk

1 teaspoon vanilla extract

1 unbaked 9-inch pie crust

1 cup cold, heavy whipping cream

20-30 raspberries (or half as many strawberries, halved)

A handful of blueberries


Preheat oven to 325 degrees. In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325 for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.

Serve immediately or chill until ready to serve.

Makes 8 serving pieces.