🥧 Two Summer Pies That Taste Like Pure Joy

-Strawberry Lemonade Pie & Raspberry Peach Galette-

Strawberry Lemonade Pie

Ingredients

• 1 cup strawberries
• 1/2 cup lemon juice
• 1 can sweetened condensed milk

Instructions

1. Blend the strawberries and lemon juice together.
2. Mix with the condensed milk and pour into the pie crust.

There’s something magical about summer. The sun stays out longer, the fruit stands bloom with color, and the kitchen suddenly smells like sunshine and sweet memories. One of my favorite parts of the season? Pie. Not the complicated kind. The kind that makes you sigh with that first bite, barefoot on the porch, a cold drink nearby, and berry juice on your fingers.

Today, I’m sharing two of my absolute favorite summer pie recipes — the Strawberry Lemonade Pie that’s creamy, cool, and no-bake, and a Raspberry Peach Galette, rustic and juicy with golden, folded crust edges that look like a hug around the filling. These are the kinds of pies you make for people you love (or just yourself, honestly).

🍓 Strawberry Lemonade Pie (No Bake, No Fuss!)

Vibe: Sweet, tart, creamy, and chilled — basically, summer in a slice.

I first made this pie on one of those sticky-hot afternoons where even the oven felt like too much commitment. I had strawberries in the fridge, lemons on the counter, and a craving for something that felt like a treat without melting me in the kitchen. The result? This cloud-like, fruity pie that tastes like pink lemonade and feels like a breeze.

🛒 Ingredients

For the graham cracker crust:

• 1 ½ cups crushed graham crackers

• ¼ cup granulated sugar

• 6 tablespoons melted butter

For the filling:

• 1 cup fresh strawberries, hulled and mashed

• ¼ cup fresh lemon juice (about 2 lemons)

• Zest of 1 lemon

• ½ cup sweetened condensed milk

• 1 cup whipped cream or whipped topping

Optional Toppings:

• Fresh strawberries

• Lemon slices or curls

• Mint leaves

👩🏽‍🍳 Instructions

1. Make the crust

In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until it looks like wet sand. Press the mixture into the base and up the sides of a 9-inch pie plate. Chill in the fridge for at least 30 minutes to set.

2. Make the filling

Mash your strawberries with a fork or pulse in a blender (leave a few little chunks, it’s prettier and tastier!). Stir in the lemon juice and zest, then mix in the sweetened condensed milk until silky. Fold in the whipped cream gently so it stays fluffy.

3. Assemble and chill

Pour the filling into the chilled crust and smooth out the top. Pop it back into the fridge for at least 4 hours, or overnight if you’re patient.

4. Decorate & serve

Top with fresh strawberry slices, a sprinkle of zest, or mint leaves for a refreshing finish. Slice and serve cold, preferably with your feet up and a fan blowing nearby!

🍑 Raspberry Peach Galette (Rustic, Juicy, & Gorgeous)

Vibe: Rustic charm, flaky golden crust, juicy sunset-colored filling.

This pie is what I call the “lazy pie,” but don’t let that fool you — it’s beautiful in a countryside-farmhouse kind of way. No pie dish, no lattice drama. Just a sheet of dough, a mound of fruit, and a simple fold around the edges. It’s the kind of dessert you make when friends are coming over and you want to impress them without trying too hard.

🛒 Ingredients

For the dough (or use store-bought pie crust):

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon sugar

• ½ cup cold unsalted butter, cubed

• 3–4 tablespoons ice water

For the filling:

• 2 ripe peaches, thinly sliced

• ½ cup fresh raspberries

• 2 tablespoons sugar (or more if fruit is tart)

• 1 tablespoon cornstarch

• 1 teaspoon vanilla or a squeeze of lemon juice

For finishing:

• 1 egg, beaten (for brushing crust)

• Coarse sugar for sprinkling (optional, but sparkly!)

👩🏽‍🍳 Instructions

1. Make your dough (or thaw store-bought)

In a bowl, whisk flour, salt, and sugar. Add cold butter and work it in with your fingers until it looks like crumbs. Add ice water one spoon at a time until it comes together in a ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Prep the filling

Gently toss the peach slices and raspberries with sugar, cornstarch, and lemon juice or vanilla. Let them sit while your dough chills, they’ll get nice and juicy.

3. Roll and shape

Preheat oven to 400°F (200°C). Roll your dough into a rough 10–12 inch circle on parchment paper. Spoon the fruit mix into the center, leaving about a 2-inch border. Fold the edges over the filling, pleating as you go. It’s okay if it’s messy, it’s meant to be rustic!

4. Bake and shine

Brush the crust with beaten egg and sprinkle with coarse sugar if you like sparkle. Bake on a baking sheet for 35–40 minutes, or until golden and bubbling.

5. Cool & serve

Let it cool for 15–20 minutes (it’ll be tempting). Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.

Fun tip: Eat it straight from the parchment paper. It tastes better that way (I don’t know why, it just does!).

🧁 Final Thoughts

Both of these pies are simple enough for beginner bakers but look and taste like something straight from a cozy café or a sunlit picnic table. The Strawberry Lemonade Pie is light and creamy, perfect for no-bake days, while the Raspberry Peach Galette gives you those golden crust edges and sweet, bubbly fruit you can’t resist.

Bake one, bake both, or keep them in your summer pie rotation. And don’t forget to enjoy every bite - barefoot, smiling, and with someone you love.