Andrew Scrivani for The New York Times Editors’ Collection Fruit Pies EmailShare on PinterestShare on FacebookShare on Twitter
Blueberry Pie With a Cornmeal Crust Melissa Clark, the Luscious Little Dessert Company 2 hours, plus 1 hour's refrigeration
Shaker Lemon Tart Christine Muhlke, Alice Waters About 1 hour 30 minutes, plus 45 minutes' freezing and refrigeration, and overnight sitting