Over the next few weeks I’m going to share yummy recipes with you – easy, no bake or very little bake pies that will add deliciousness to your summertime meals, keep you out of the kitchen (mostly) and delight your family and friends. Pies like Classic Blueberry, Blueberry Refrigerator Pie, from A Year of Pies by Ashley English – thanks Ashley for permission!! And delectable no bakes that include Grasshopper Pie, Iced Coffee and Cream Pie, and Chocolate Salted Caramel Mousse in Puff Pastry Are you with me? Then let’s get this party started!
Week # 1 – Classic Blueberry
Summertime means blueberry pie doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen!
And for my family, lots of time spent at the trailer. Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven. I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.
Classic Blueberry is a double crust pie, so that’s where we start. This is the pie I baked in my RV Oven!! Not picture perfect but trust me it was delicious!!!
For the Classic Blueberry Pie you will need a recipe for a two crust pie. My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again. It’s Easy as Pie!
Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.
6 cups (2 pounds) blueberries
2/3 cup granulated sugar
1/3 cup cornstarch
1 tbsp. grated lemon zest
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of sea salt
2 tbsps. lemon juice
3 tbsps. unsalted butter (diced) for dotting the pie filling
Egg Wash: one large egg yolk and 1 tbsp. whole milk
Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well. Lightly press down on the blueberries to release their juices. Cover the bowl with a tea towel and let sit for 15 minutes.
Building the pie: Preheat the oven to 375F
Building the Blueberry Pie – hearts & stars!
Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self). Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars. These vents let the steam out while the pie is cooking.
Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.
Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie. Gently turn the edges under – you may need to do some trimming and then flute the edges.
Brush it with the egg wash and return to the refrigerator for another 20 minutes.
Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over. Your pie is done when the juices are bubbling in the centre and the crust is golden.
#2 – Blueberry Pie – No Bake
Looks pretty good!
This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!
But I’ve included the recipe as well, it’s very easy. Makes one 9” deep dish pie.
Graham cracker pie crust
9” deep dish pie plate
2 cups graham cracker crumbs
8 tbsp. unsalted butter melted
2 tbsp. granulated sugar
½ tsp sea salt
Preheat the oven to 350F. Combine all of the ingredients until fully mixed. Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides. Bake the crust 10 minutes and let cool before filling.
1 tbsp unsalted butter
1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie
½ c granulated sugar
Cooking the blueberries to release their juices
2 tablespoons of cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese at room temperature
2 c ricotta cheese at room temperature
Melt the butter in a medium sized saucepan. Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.
Remove from heat and stir in the cream cheese and ricotta.
Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.
Pour the blueberry cheese mixture into the graham cracker pie crust. Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.
Note: My ready made pie crust was a 9″ so I had enough left over filling to fill mini graham cracker pies! Aren’t they cute! And a big hit with our friends here at the Double M.
You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.
Next week: Grasshopper Pie
Pie crust from your food processor? You are going to love this pie crust recipe! Even if you are a complete newbie, or have had trouble in the past making beautiful, flaky pie crust, HELP IS HERE!
You should know too, that helping people to learn how to make delicious pie crust is kind of a personal mission of mine. I want the whole world to enjoy making pie crust!
Because we all know what happens after you make that perfect pie crust recipe right? You know it. A perfect pie is soon to follow. 🙂
When I was learning pastry making, particularly how to make pie crust, the old tried and true ways always worked for me. I used a handheld pastry blender, taking my time and being careful to fully blend the flour, shortening (or butter), and the rest of the ingredients.
And that’s because I learned my mother’s pie crust recipe and she got it from my grandmother. It appeared to me then, and it still does to this day – to be a labour of love. Mixing pastry dough by hand was just part of the process, and there was a skill to it, you really needed to mix everything in sequence and get the pastry dough to the right texture – to be ready to roll out for pie crust.
But a couple of months ago, when I was trying a new recipe, the instructions included the use of a small food processor. I was amazed and happily surprised at not only how quickly and easily the pastry dough came together, but that the quality of the pastry dough was excellent. I almost laughed out loud at the ease of use, thinking back to my catering days when I would be required to bake 50-60 pies for one event!
Small food processors have become a mainstay in a busy cook’s kitchen. I have had mine for a while, but didn’t really start to use it until recently. And the reason for that is that I am now using my food processor when I mix up my perfect pie crust recipe. Seriously.
There are a number of good brands on the market. You can get them just about anywhere, Walmart, Kitchen Stuff Plus, or Bed Bath & Beyond to name a few. Just make sure the bowl or bin will hold about 8 cups (1.9 litres) – so that you can use your food processor for a variety of uses.
- Put the dry ingredients into the bin, put on the lid and pulse for a few seconds, just to blend.
- Next take the butter or vegetable shortening and add it to the dry mixture.
- I don’t use the chute for this and I cut the shortening/butter into small chunks.
- Put the lid back on and pulse until the butter is very finely chopped.
- Then add the ice water.
- I do use the chute for this.
- Pulse away and voila! Pastry dough ready to bake a pie.
- It’s that easy and very little, if any messes to clean up.
The easiest perfect pie crust recipe ever. Easy as pie!
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an easy pastry dough recipe that mixes up in minutes - ready to roll out to make a pie
cake and pastry flour
unsalted butter - cut into small chunks
vegetable shortening - cut into small chunks
ice cold water
Place the dry ingredients into the bin and pulse.
Next add the butter and shortening a little at a time and pulse until the mixture is coarse.
Gradually add the water through the chute - while pulsing.
The pastry dough will mix very quickly.
Remove it from the bin - be careful with the blade!
Wrap into two evenly shaped balls of pastry dough and cover with plastic wrap
Chill in the refrigerator for 30 minutes.
You are ready to roll out your piecrust!
You can freeze the pastry dough as well. Or if you leave it in the refrigerator longer than 30 minutes - let it sit out for 30 minutes, before you start to roll it.
Easy Strawberry Rhubarb Pie.
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make.
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of strawberry rhubarb pies out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction. Both experienced food bloggers with amazing recipes!
Combining rhubarb with either fresh or frozen strawberries results in an Easy Strawberry Rhubarb Pie that tastes like a sweet and tangy ambrosia, kind of like strawberry rhubarb jam. Yum!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. You cook the mixture just like you would for jam. Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake. You will fall in love with this delicious and easy recipe!
Follow my recipe for The Best Homemade Pie Crust Ever! You will need enough for a two crust pie. No time to make piecrust? Frozen or ready made piecrust to the rescue! There are lots of brands on the market.
One two crust pastry recipe and deep dish pie plate
see recipes page!
Filling2 cups of fresh strawberries, washed, hulled and sliced
of fresh rhubarb
peeled and chopped into small pieces
lemon juice and lemon zest
Mix the strawberries, rhubarb and sugar together
Add the lemon juice and lemon zest
Stir in the cornstarch - this thickener will give your pie a rich texture
Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
Weave the strips on top of the filling to create a lattice effect
Trim the edges of the lattice where it meets the fluted edge
Brush the lattice and fluted edges with an egg yolk wash
Bake at 400F for 10 minutes and then at 350F for 35 minutes or until crust is golden and filling is bubbling nicely
Serve when cool.
A huge scoop of vanilla ice cream really makes this pie delish!