We'll say it: late summer is peak pie season. And August's Bake Club recipe - for Shilpa's cardamom-laced <a href="https://www.bonappetit.com/recipe/peach-blueberry-pie?srsltid=AfmBOorGmW3HXxd4pIqFeYNrKyBwHCRG7AcY3KF_UNVbMZa7gGE_8tee">Peach-Blueberry Crumb Pie</a> - provides an excellent reason to turn your oven on and crank up the AC. In this episode, Shilpa and Jesse commiserate about how frustrating pie crust seemed (at least until Shilpa developed her <a href="https://www.bonappetit.com/recipe/homemade-perfect-pie-crust?srsltid=AfmBOopbIU0rbBMpdQ3NQrBZNyr6kJp-EFRhoS7gUIefltxyTLSOOqCd">Actually Perfect Pie Crust</a>), and why pre-cooking your fruit is the secret to tender, crispy crust and perfectly-set filling. They'll also answer listener questions and introduce Bake Clubbers to pie expert <a href="https://www.erinjeannemcdowell.com/">Erin Jeanne McDowell</a>, author of <a href="https://www.amazon.com/Book-Pie-Everything-Need-Perfect/dp/0358229286">The Book on Pie</a>.<a href="https://substack.com/chat/5305165">Join us on Substack</a>!<a href="https://www.bonappetit.com/story/bake-club">You can find all the BA Bake Club recipes, including this one, here.</a>

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