Blueberry Pie and Tart Recipes

These lovely hand pies from baker and cookbook author Kamran Siddiqi are crisp, flaky and bright with super berry flavor.

Pastry chef Nicole Krasinski's buttery, flaky cookies are perfect for sandwiching a juicy compote of plump blueberries, topped with a light, silk meringue.

Jeri Ryan's free-form crust, enriched with sour cream, is sturdy enough to hold all our superjuicy summer fruit without getting soggy.

This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.

The pound-cake crumbs sprinkled in the pie shell make the filling thicker than that of a traditional blueberry pie.

In the summer, Michel Keller likes to make a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.

Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it altogether.

Melissa Rubel Jacobson mixes creamy yogurt with honey so it's deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.

These crunchy mini tarts (there's cornmeal in the pastry) are great at a picnic because they're served whole, so they don't need to be cut and they can be eaten with fingers.

Argentine chef Mauricio Couly created these tarts to showcase local fruits like pineapple, mango and blueberries.

Chicago baker Paula Haney gets inspiration from the farmers market for her delectable pies.

An easy graham cracker crust makes this pie perfect for a lazy summer weekend.