No matter the time of year or the occasion, Better Homes and Gardens readers love playing in the dough. So the magazine sent out a call asking readers to share their flakiest homespun favorites.

The result, published in the September 2008 issue: a collection of praiseworthy pies as pleasing to make as they are to eat. Take it from apple pie innovator Catherine Wilkinson: "What's better to make than pie?"

PEACH-BLUEBERRY PIE

"My mom was a baker and always made fresh peach pie when peaches were in season." - Diane Disbrow

Prep: 30 min. Bake: 50 min. Oven: 375 degrees F

2 Recipes Single-Crust Pie Pastry, or 2 rolled refrigerated unbaked piecrusts (15-oz. pkg.)

5 cups peeled, sliced fresh peaches or frozen peach slices, thawed

1 cup fresh or frozen blueberries, thawed

1/3 cup packed brown sugar

2 Tbsp. cornstarch

2 Tbsp. bourbon (optional)

½ tsp. ground cinnamon

2 Tbsp. packed brown sugar

1. Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to ½ inch beyond pie plate. Set aside.

2. In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.

3. Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.

Each serving: 319 cal, 13 g fat (3 g sat. fat), 120 mg sodium, 47 g carbohydrates, 3 g fiber, 4 g protein. Daily Values: 9 percent vitamin A, 12 percent vitamin C, 2 percent calcium, 9 percent iron.

SINGLE-CRUST PIE PASTRY

With this sure-fire recipe you can have a homemade crust in just 10 minutes.

Prep: 10 min.

1¼ cups all-purpose flour

¼ teaspoon salt

1/3 cup shortening

Cold water

1. In medium bowl, stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time until all of the flour mixture is moistened. Form dough into ball.

2. On lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.

Food-processor method: In food processor, combine flour, salt and shortening. Pulse until mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above.

To line pie plate: Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. East into pie plate without stretching the dough. Trim edges of crust to ½ inches beyond pie plate. Flute edges as desired.

CRANBERRY-CHOCOLATE NUT PIE

"I like to serve this pie on the first really chilly fall day, still warm from the oven." - Rebecca Walch

Prep: 30 min. Bake: 65 min. Chill: 1 hr. Oven: 325 degrees F

¾ cup dried cranberries

½ cup brandy or orange juice

1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (½ of a 15-oz. pkg.)

1/3 cup butter, melted and cooled

1½ cups sugar

3 eggs

à tsp. salt

1 cup chopped walnuts

¾ cup all-purpose flour

2 oz. white baking bars, chopped

Sweetened whipped cream (optional)

1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.

3. In medium bowl whisk together butter, sugar, eggs, and salt. Stir in walnuts, flour, and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture.

Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

4. Top with Sweetened Whipped Cream.

Makes 10 servings.

Each serving: 507 cal, 24 g fat (8 g sat. fat), 81 mg cholesterol, 160 mg sodium, 61 g carbohydrates, 2 g fiber, 7 g protein. Daily Values: 5 percent vitamin A, 0 percent vitamin C, 3 percent calcium, 10 percent iron.

LEMON SPONGE PIE

"My aunt gave me this recipe when I was 16 years old. I make my piecrusts by hand - without measuring but by feel. I often use a giant spatula to transfer the dough to my pie plate." - Victoria Malaney

Prep: 25 min. Bake: 35 min. Oven: 450 degrees F/425 degrees F/ 350 degrees F

1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (½ of a 15-oz. pkg.)

2 egg

1/3 cup butter, softened

1 cup granulated sugar

2 tsp. finely shredded lemon peel

¼ cup lemon juice

2 Tbsp. all-purpose flour

à tsp. salt

1 cup milk

1 Recipe Candied Lemon Slices (recipe below, optional)

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.

2. Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined.

Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).

3. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.

4. Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.

5. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.

Candied lemon slices

In small saucepan, combine ¼ cup sugar and ¼ cup water; bring to boiling. Add 1 lemon, very thinly sliced. Simmer gently, uncovered, for 12 to 15 minutes or until syrupy. Transfer slices to waxed paper. Discard remaining syrup.

Each serving: 351 cal, 18 g fat (8 g sat. fat), 75 mg cholesterol, 194 mg sodium, 44 g carbohydrates, 1 g fiber, 5 g protein. Daily Values: 7 percent vitamin A, 7 percent vitamin C, 5 percent calcium, 7 percent iron.