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The fruit was soupy. The topping was soggy. And they call this a crisp?

Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.

The name made it sound delicious, but the historic recipes we tried didn't pan out. Custard to the rescue.

The crust split. Blueberries burned on the oven floor. The soupy filling required a spoon to eat. How could freezing an unbaked pie cause so much aggravation?

Diner-style strawberry pies always look inviting, but these no-bake desserts often taste more like plastic than pie. We wondered if better ingredients could deliver a pie that lived up to its looks.