Now is the time of the year when fresh berries are getting really affordable to buy in quantities for pies! So I put up two of my family's favorites: Strawberry Glacé and Blueberry Glacé.
If you've never made a pie crust from scratch before, don't be afraid. Remember that baking is scientific, but not rocket science. And if the pie crust is shaped weird, I guarantee that once the flavors entrance the eater's taste buds, no one will care that the crust was unevenly-shaped. All they will care about is that you thought enough of them to bake a pie!
Pies used to be the staple on farms because they used the fruits grown in the orchards, and required very little flour, sugar and butter. And I've taught kids as young as 9 years old to make pie crusts that taste great. Glacé pies only need a minimum of baking time, along with time to "set" in the fridge. No need to keep the oven going for hours. So pick a cooler day or time of day, preheat that oven, and bake someone you love a pie!
(And if you think of other, more sensual things to do with some of the glacé, like smearing it on body parts and licking it off, so much the better!)