Fresh berries are at their best in America's Northwest during late summer and early autumn. People here get a quart for what Easterners pay a half pint. Not surprisingly, this berry surfeit means that many go into fresh-baked pies. And here, the region is a leader! Making our trip even more fulfilling (literally) was the road-side Beckie's Cafe, at Union Creek Resort en route from Medford up to Crater Lake on Hwy 62.

Being two crust pies, blind baking of the bottom shell is not an option.

The advice: bake and freeze, although preparing and freezing uncooked also has its advocates. The trick is to mostly thaw the pie prior to slow baking. Otherwise, the outside crust cooks before the inside. (That might be a good trick to try with frozen store-bought pies!) Do not thaw totally, however, lest the pastry dry and the contents make the bottom soggy. Just as importantly, add the sugar almost immediately prior to putting in the shell. That way the juices are not drawn from the fruit.