Wayne Smith says the reasons his favorite pie place is Pie ‘n Burger are pies, pies and more pies. Olallieberry pie, blueberry pie, strawberry pie, cherry pie, rhubarb pie, pecan pie. And did he mention lemon meringue pie? They’re all there, and they’re all delicious. For Wayne’s money, the scrumptious fruit filling and flaky crusts are why Pie ‘n Burger has been an institution in Pasadena since 1962.The wooden plaque over the cash register says, ‘When the flag is out, we’re in.’ So when the clock strikes nine and the flag starts flying (although not always actually flying because it can get pretty sultry in Pasadena), the crowds waiting patiently outside on California Avenue are ready to salute their favorite pie. If you love pie crust that’s thick and flaky, but not too sweet, have a slice of any Pie ‘n Burger pie at the counter or take home a whole fresh berry pie or meringue pie. Wayne’s from Detroit, Michigan. Now that’s take-out. Pie ‘n Burger is at 913 East California Avenue (corner of Lake Avenue) Pasadena, California 91106. The phone is 626-795-1123, but don’t expect them to pick up on the first ring because they’re busy. Better to come in or visit their website at Pie ‘n Burger.

Classic Blueberry Pie

Penelope isn’t sure if this is the way they make it at Pie ‘n Burger, but it can’t be too far from the truth.

Penelope’s Ultimate Pie Crust for a double crust or your own favorite

  1. 4½ pints blueberries
  2. ¾ cup sugar
  3. 2 tbs quick cooking tapioca
  4. 2 tbs fresh lemon juice
  5. 1 tsp finely grated lemon peel
  6. 1 tsp vanilla extract
  7. 2 tbs butter
  8. 2 tbs whipping cream for glaze

Preheat the oven to 400°

In a large bowl, combine the berries, sugar, tapioca, lemon juice, lemon zest, and vanilla

Let all the ingredients stand for about 15 minutes — blueberries like to mingle and soak up the other flavors

Pile the berry mixture into the bottom pie crust

Cut the butter into bits and dot the top of the fruit

Put on the top crust and make some steam vents; or cut the dough into strips and make a lattice design by putting one strip lengthwise down the middle, then one strip crossing it at a right angle.

Place the next strip lengthwise, weaving it under and over the previous strips. Go on like that, making the lattice as close or spaced as you like. (If you understand that, you’re farther ahead than Penelope was when she started making lattice crusts. Although, the pattern pretty much tells you what to do next.)

Brush the top with the whipped cream

Bake 40 minutes

If the edges or the top are getting browned too quickly, cover with foil

Bake until the filling bubbles, about 50 minutes longer

No matter who wants it right away, let the pie cool for at least 2 hours. 8 hours is better, so you might want to make it before you go to bed and hope no one wakes up for a midnight snack.