Summer Peach Caprese Pie

I’m a huge fan of pretty much anything Caprese; Caprese salad, Caprese towers and of course, Caprese pizza. This pie is a fruity summer version, perfect for the almost overwhelming abundance of ripe, juicy peaches.


Ohemgee is this delicious. The pie itself is super easy to make, you just want to be careful with the balsamic reduction. It’s simple enough (1 cup boiling away on the stove) but make sure you stand there and watch it! I definitely burned my first batch after leaving it on the stove for a minute too long (embarrassing but true). Photo_2


Slightly different from the original recipe, I still used my basic pie dough recipe and not a pizza dough recipe. Because of this, I had to bake mine for about 10 minutes longer than the recipe specified. Next time I’ll use a lower oven temp, around 425˚F, so that the toppings don’t become quite as toasty. Photo


Also, instead of dicing the basil, I decided to go with a chiffonade. That way, you get larger bits of basil flavor but not too much to overpower the rest of the bite. This pie is the wonderful combination of savory and sweet, and so light it’s perfect for summer!Photo_5

Summer Peach Caprese Pie – Recipe adapted from Love and Oil 


  • 1/2 recipe homemade pie dough
  • 1 cup basalmic vinegar
  • 2 tablespoons olive oil
  • 8 ounces shredded mozzarella
  • 2 ounces soft goat cheese, crumbled
  • 4 peaches, pitted and thinly sliced
  • 1/2 cup freshly diced basil


  1. Preheat the oven to 425˚F.
  2. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.
  3. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan.
  4. Lightly brush the dough with 1 tablespoon of olive oil. Top the dough with fresh shredded mozzarella, peach slices, goat cheese crumbles and fresh basil. Drizzle the pizza with balsamic reduction.
  5. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
  6. Remove from oven and let the pizza cool for a few minutes and then cut into slices and serve warm.

Peaches and Cream Crumble Top Pie


Peaches and Cream Pie!!! With a sugary, nutty, buttery topping. Need I say more?Photo_4

First off, the cream in this pie is actually sour cream! You’d have no idea from the taste of it, the sweetness of the peaches and added sugar completely mask any “sour” taste. The texture of the sour cream is absolutely perfect for this filling; similar a custard and not too rich.


This pie is definitely on my favorites list. The crumble topping is unbelievable. One thing I would change is the amount of almond extract. I’m not the biggest fan of that particular flavoring (tastes like marzipan). The recipe only calls for 1 teaspoon but it’s extremely potent. I would reduce it to 1/2 teaspoon and then add 1/2 teaspoon of vanilla extract. Photo

Seriously though. You need to make this pie. One warning: You will get the Peaches n’ Cream song stuck on your for days (now what I meeean, peaches n’creeeam)

….but it’s worth it. Photo_3

Peaches and Cream Crumble Top Pie – Recipe by Ashley English

You will need:

  • 1/2 recipe basic pie dough
  • a 9 inch deep dish pie plate

Crumble Topping:

  • 1/2 cup pecans, toasted and chopped (to toast, bake at 275˚F for 4 to 5 minutes)
  • 1/2 cup packed, dark brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon


  • 3 large eggs plus 2 large egg yolks
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 2 pounds peaches, peeled, pitted, and sliced into 1/2 inch slices


  1. Preheat the oven to 400˚F.
  2. Prepare the crust: Roll our the dough on a lightly floured surface and fit it into a 9-inch deep-dish pie plate. Trim the crust overhang to 1 inch and crimp the edges decoratively.
  3. Prick the bottom of the crust 6 or 7 times, with a fork, then place the crust in the refrigerator for 15 minutes.
  4. Line the crust with parchment paper and fill it with dried beans or pie weights.
  5. Bake 10 minutes, then remove it from the oven, leaving the oven on and reducing the temperature to 375˚F.
  6. Remove the dried beans or pie weights and parchment paper from the crust, and cool it completely before filling.
  7. Prepare the crumble topping: Combine all the top pin ingredients in a medium-size bowl. Using your hands, mix everything together until the butter is well-incorporated and the mixture forms pea-size crumbles.
  8. Cover the b owl with a kitchen cloth and place in the refrigerator to chill until ready to use.
  9. Prepare the filling: Whisk together the eggs and egg yolks, sour crew,. flour, sugar and almond extract in another medium-size bowl.
  10. Assemble the pie: Arrange the peach slices over the bottom of the cooled crust. Pour the filing over the peach slices. Set the pie on a rimmed baking sheet and bake in the 375˚F oven for 35 minutes.
  11. Remove the pie from the oven, leaving the oven on.
  12. Sprinkle the chilled crumble topping evenly over the custard filling, then return the pie to the oven to bake an additional 15 minutes, until the crumble is golden brown.
  13. Cool at least one hour before serving.



Veggie Pot Pie

A while back I made a chicken pot pie from the cook book A Year of Pies by Ashley English. I remember thinking it to be the richest, most delectable chicken pot pie I had ever tasted. Although, since it was quite rich, I haven’t made it since then. I decided to try it as a vegetable pot pie instead, hoping that maybe the more basic, understated flavor of the potatoes would balance better with the richness of the creamy filling.

Oh man. I’ll be making this version quite frequently. Photo

In love with this pie. Simple, basic, yet so creamy, delicious and filling, even without the meat! I jam packed my deep dish pie pan until it was almost overflowing with the veggie mixture. Even though it was encased in a pie crust on top, definitely use an unrimmed baking pan with this recipe! (Otherwise have a fantastic time cleaning creamy filling off the bottom of your oven).



Even though chicken pot pie is usually considered an autumn or winter dish, substituting the chicken for potatoes makes this pie much lighter. Magically, it is still quite filling, and doesn’t leave you with an uncomfortable food coma during the August heat. Photo_4


Served with a summer salad and chilled glass of white, this vegetable pot pie is perfect for any warm summer evening. Test it out and let me know what you think!Photo_5

Vegetable Pot Pie – Recipe Adapted from Ashley English

You will need:

  • 1/2 recipe basic pie dough
  • 1 teaspoon celery seed
  • 9 X 9 inch baking dish or 9-inch deep-dish pie plate
  • Large un-rimmed baking sheet
  • Egg wash (1 large egg yolk, 1 tablespoon cold water)

For the Filling:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 medium onion, diced
  • 3 carrots, peeled and cut into 1/4 inch rounds
  • 1 1/2 cups sliced mushrooms
  • 1 stalk celery, trimmed and diced
  • 2 cloves garlic, minced
  • 1 cup peas
  • 1/2 cup all purpose flour
  • 2 cups vegetable stock
  • 1/2 cup rosé or white wine
  • 1/2 cup half and half
  • 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
  • 1 pound russet potatoes, diced


  1. Butter the 9 X 9-inch baking dish or deep-dish pie plate. Set aside.
  2. Prepare the crust: Remove the chilled dough from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface.
  3. Sprinkle the celery seeds across the surface of the dough and roll over it lightly several times with the rolling pin until the seeds are imbedded in the dough.
  4. Transfer the dough circle to a large un-rimmed baking sheet and refrigerate while preparing the filling.
  5. Prepare the filling: Melt 2 tablespoons of the butter in a medium-size saucepan over medium-low heat. Add the onion, carrots, and celery and sauté for 10 or so minutes, stirring frequently, until softened and lightly browned.
  6. Add the garlic and sauté for 15 seconds, until aromatic.
  7. Add the mushrooms and potatoes, sauté for 5 minutes.
  8. Add the peas and cook for 5 minutes, then remove from the heat and transfer to a medium-size bowl. Set aside.
  9. Preheat the oven to 375˚F.
  10. Make a roux by melting the remaining 6 tablespoons butter in the same saucepan, and then adding the flour.
  11. Stir constantly for about 2 minutes, until the mixture turns a sort of blond color.
  12. Little by little, stir in the vegetable stock, whisking with each addition to create a creamy sauce.
  13. Whisk in the wine, half and half, and thyme, then cook, stirring frequently, 10 minutes longer until thickened.
  14. Return the vegetable mixture to the saucepan, and stir until everything is fully coated with the sauce.
  15. Assemble the pie: Pour the  vegetable mixture into the prepared baking dish or pie plate and cover with the chilled piecrust.
  16. Fold the dough overhang over on the edges of the dish and crimp decoratively as desired.
  17. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the edges of the crust. Cut four to six 2-inch slits in the crust, creating steam vents. You’ll need to work quickly while doing this, as the vegetable mixture will heat up the dough, potentially causing the fat within it to melt.
  18. Set the baking dish on a rimmed baking sheet and bake for 30 minutes, until the crust is golden brown.
  19. Cool at least 20 minutes before serving.

Raspberry, Peach and Honey Galette

Summer = peaches. And berries. Now add a touch of honey and orange and we’ve got ourselves a winner.


It was too hot for a full on pie so I decided on a galette, with an orange blossom infused crust. Easy peez and delicious.


Other than slicing the peaches, there’s not much prep involved for the filling. Throw it all into a bowl and arrange it on top of your pie dough. Done. Photo_4

I chose to do white and yellow peaches for more colors :-) The slightly varying flavor added more depth to the pie as well. Also, I opted out of baking the raspberries. I just love the taste of fresh raspberries and with them so in season it seemed a shame to turn them into mush. However, if I was making this pie when raspberries are down on their luck and somewhat sour, I would definitely bake them along with the filling.


This pie is summer in a bite. Perfect for an after dinner dessert on your patio, along with a glass of sparkling white wine to celebrate the endless hours of daylight and the warm breeze that we miss so much in the dead of winter. Give this one a try and let me know what you think!Photo_6

Raspberry and Peach Galette – Recipe by Aberdeen Gielow

For the Crust: (this makes 1 full pie dough recipe or 2 discs but you will only use one)

  • 2 1/2 cups flour
  • 1 1/4 teaspoons sea salt
  • 1 1/4 teaspoons sugar
  • 1 cup butter, cut into small cubes
  • 2 tablespoons orange blossom water
  • 8 – 10 tablespoons ice water
  • Egg wash – 1 egg yolk and 1 tablespoon water, whisked together

For the Filling:

  • 1 lb ripe yellow peaches, pitted and thinly sliced
  • 1 lb ripe white peaches, pitted and thinly sliced
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 2 tablespoons unsalted butter, diced
  • 2 pints raspberries
  • 1 tablespoon honey for drizzling


  1. Preheat the oven to 375˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Pour in the rose water, then the ice water starting with 8 tablespoons. Stir until the dough clumps together. If it is too dry, add the remaining 2 tablespoons of water.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Divide the dough in half and pat the halves down into two discs, about 1/2 inch thick. Wrap each one in plastic and chill in the fridge for 15-30 minutes. An hour is best but it’ll do fine with less time, as long as its chilled.
  7. Remove one disc from the fridge. Roll it out into a 12 inch circle on a lightly floured surface.
  8. Place the dough on an un-rimmed baking sheet (I use a pizza pan) and refrigerate.
  9. Prepare the filling: Combine the peaches, cornstarch, sugar, and extracts in a large bowl. Arrange the peaches decoratively on top of the dough, leaving about 2 inches of space between the fruit and the edge of the crust.
  10. Dot the top of the filling with the diced butter and fold the dough up over the filling, overlapping the edges and pressing the folds down.
  11. Egg wash the edge of the crust.
  12. Bake for 30 minutes, until the crust is golden in color and the filling is bubbling.
  13. Remove from oven, sprinkle with fresh raspberries, and drizzle the honey on top.
  14. Cool for 30 minutes before serving.

Blueberry Refrigerator Pie


It’s hot. I’m in the midst of moving. It’s also very hot. An unholy 90 degrees and very sunny. (The angeleno in me is appalled at my lack of heat tolerance but I did relocate to Seattle for a rainy reason.) Did I also mention I’m moving? Only 3 1/2 miles but still. This weather calls for a refrigerated pie, with very little baking or brain activity involved. Also summertime means berry time so blueberry chilled pie it is! Photo_4

Favorite part about this pie? It’s purple! And not a pastel lavender color but PURPLE!!! The color strongly reminded me of the old school Charlie and the Chocolate Factory scene “Violet! You’re turning violet Violet!” (which she obviously deserved).Photo

Paired with the graham cracker crust, this pie is a wonderful summer treat. Very light and extremely flavorful. A little lemon juice adds a zing to the creamy berry mixture. Ricotta and cream cheese? Yes please! I must say, I could probably eat an entire slab of the crust alone, a big slice of buttery, crunchy heaven. Photo_5

The greatest part is, only 10 minutes of baking! Just a quick stint in the oven and the graham cracker crust is done. The only thing I did differently from the recipe was add 1 extra tablespoon of butter to the crust mixture. It definitely helped the crust stick together better upon serving. Once pored into the crust, the filling requires no heat and chills in the fridge in order to set. A pie miracle for this heat wave. Photo_3



Purple pie purple pie! Now as far as I know, this pie won’t make you turn purple like our friend Violet. Although if you eat the whole thing who knows? No guarantees!


Blueberry Refrigerator Pie – Recipe by Ashley English

You will need:

  • Graham Cracker Crust **


  • 1 tablespoon unsalted butter
  • 1 pint blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon lemon juice
  • Grated zest of one lemon
  • 8 ounces cream cheese, at room temperature
  • 2 cups ricotta cheese, at room temperature


  • 1/2 pint blueberries


  1. Prepare the filling: Melt the butter in a medium-size saucepan. Add the blueberries and cook over medium heat for 5 minutes, until the berries begin to release their juices.
  2. Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, then add the lemon juice and zest and cook 5 minutes longer, until the mixture thickens and becomes “jammy.”
  3. Remove from the heat and stir in the cream cheese and ricotta.
  4. Transfer the mixture to a food processor or blender and puree for about one minute, until the mixture is smooth and creamy.
  5. Assemble the pie: Pour the blueberry and cheese mixture into the prepared crust. Arrange the half-pint of blueberries evenly over the surface of the pie, then refrigerate the pie for at least 8 hours or overnight. Serve chilled.

**Graham Cracker Crust:

  • 8 ounces graham crackers (about 2 cups)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt


  1. Prepare the crust:  Preheat the oven to 350˚F.
  2. Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.
  3. Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed.
  4. Press the mixture into the 9-inch deep-dish pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
  5. Bake the crust 10 minutes, then remove from the oven and cool completely before filling.

Birthday Banana Cream Pie


My parents just moved to Seattle a few weeks back, just in time for my dad’s birthday! They’d been asking since before the move if they could finally try some of my pies so I decided to make one just for them to celebrate the special occasion. I definitely wanted whipped cream on top to house a ton of festive sprinkles so I went for a banana cream pie.

photo 3

Turns out banana cream pie is one of my dad’s favorites so this worked out perfectly. Fairly easy pie to make, just be careful when you’re tempering the eggs with the hot cornstarch and sugar mixture. Too much at once and you’ll scramble the eggs! Also, even though the recipe calls for just one layer of bananas in the middle of the pie, I had far too many so I did a layer on top of the bottom crust as well. Added a little extra flavor!

photo 2

The whipped cream topping was perfect for sticking birthday candles in and covering in sprinkles, a great alternative to the traditional birthday cake! Also, this recipe’s custard filling was fantastic, if I do say so myself. Absolutely worth the tempering and corn starch, trust me!

photo 1

Banana Cream Pie – Recipe by Taste of Home



  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped


  1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.


Whole Cherry Clafoutis



The beautiful yellow cherries from Mount Rainier have arrived! Time for some fresh cherry pie. However, instead of doing a traditional cherry pie, I decided to try something a little different.


I found a very interesting french recipe that requires leaving the pits in the cherries called Whole Cherry Clafoutis. Pronounced “kla-foo-ti”, the pits are left in the cherries as it lends extra flavor to the custard like filling once baked. It sure makes it easier than having to pit all those cherries!



I have to admit I was a little nervous about leaving the pits in but it turned out great! Since the cherries are so soft after baking, the pits pop right out and aren’t an issue at all. Photo_3


This pie is extremely easy to make and tastes heavenly. Very airy and light, this pie is perfect for summer. Make sure to top it with generous amounts of sifted powdered sugar and serve warm! Photo_2

Whole Cherry Clafoutis – Recipe by Dorie Greenspan


  • 1 lb sweet cherries, stemmed but not pitted
  • 3 large eggs
  • 1/2 cup of granulated sugar
  • Pinch of fine grain sea salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose flour
  • 3/4 cup of whole milk
  • 1/2 cup of heavy cream
  • Icing sugar/confectioners’ sugar for dusting


  1. Preheat the oven to 350 degrees F.
  2. Ensure that your oven rack is centred in the oven.
  3. Generously grease a 9 inch pie or quiche pan with butter.
  4. Place the washed and dried cherries into the prepared baking dish in a single layer.
  5. In a medium bowl whisk the 3 eggs until they are light and frothy. Add in the sugar and beat with a whisk for a minute or so until the sugar has dissolved. Add in the pinch of salt and the vanilla and whisk well.
  6. Add in the flour and beat the mixture vigorously until the flour is well incorporated and smooth. (Dorie makes a note here to comment on the fact that generally when incorporating flour you want to be very gentle but this recipe is the exception- use some muscle!).
  7. Gradually pour in the milk and cream and whisk until well incorporated. Rap the bowl against the counter to release any air bubbles and then pour the batter over the cherries in the prepared baking dish.
  8. Bake in the preheated oven for 35 to 45 minutes until the clafoutis is puffed up and golden brown and when a sharp knife blade inserted into the centre of the clafoutis comes out clean. If you hit a cherry, try again!
  9. Remove from the oven to a cooling rack and allow the clafoutis to cool to room temperature. When you are ready to serve, dust the clafoutis with icing sugar by using a fine mesh sieve.


Fourth of July Mini Pies


“Today we celebrate…Our independence day!!!”

Woohoo Happy 4th of July everyone! Went down to the Ballard Farmer’s Market today in preparation for next Friday’s celebrations end the berries there were just begging to be bought. They were literally picked this morning. Time for some festive fourth of July pies. Photo_2

I did a few recipes, adapting from the mixed berry and blueberry recipes I’ve done before. The blueberry pie received a dash of lemon juice while the mixed berry and strawberry/raspberry one got a smidge of orange extract. I also added a little bit of candied ginger to the strawberry/raspberry one, similar to the strawberry rhubarb and ginger pie I did last year. Photo_3



They turned out wonderfully! Just used 3 mini pie pans and did a few stars and stripes cut outs. Baked them off in a 425˚F oven for 15 minutes and then lowered to 375˚F for 35 minutes. The tops did get a bit brown because they’re mini pies so I just covered them in foil. Worked like a charm. Now if you’ll excuse me, I’ve got festive pies to eat, red wine to drink, and Independence Day to watch (for the 20th time but who’s counting?). Happy 4th everyone!




Click here for the Blueberry Pie

Click here for the Strawberry Raspberry and Mixed Berry pie:

Midsummer’s Eve Blueberry Pie



“If we shadows have offended,
Think but this, and all is mended,
That you have but slumbered here
While these visions did appear.
And this weak and idle theme,
No more yielding but a dream,
Gentles, do not reprehend:
If you pardon, we will mend:
And, as I am an honest Puck,
If we have unearned luck
Now to ‘scape the serpent’s tongue,
We will make amends ere long;
Else the Puck a liar call;
So, good night unto you all.
Give me your hands, if we be friends,
And Robin shall restore amends.”
― Robin Goodfellow,  A Midsummer Night’s Dream by William Shakespeare


Happy Summer Solstice everyone! Or as Shakespeare called it, Midsummer’s Eve, coincidentally the night on which my favorite Shakespeare play, A Midsummer Night’s Dream, takes place. I think I shall call it Midsummer’s Eve from now on as well. So much more romantic. Now, how to celebrate so many hours of daylight? But of course!  A long sunny day deserves a fresh, blueberry pie.


Easy, flavorful, and delicious. Pop some lemon zest and juice in the blueberry filling to add some tang to the sugary sweetness of the blueberries. Also, remember to add some vanilla extract into the dough for the crust to offer this light, summer dish a little more substance.


After I trimmed it, I used the extra dough from the edges to cut out a sun and placed right in the center. I also used a mini star cookie cutter for the steam holes and then stuck the actual cut outs onto the crust as well. Just to add a little “Midsummer’s Night’s Dream” magic to a gloriously sun filled day.



Now go cut yourself a slice of delectable blueberry pie, pour a glass of sparkling white wine and enjoy a little Shakespeare!


Blueberry Pie with Vanilla Crust – Recipe by Aberdeen Gielow

For the Crust:

  • 2 1/2 cups AP flour
  • 1 teaspoon sea salt
  • 1 tablespoon white sugar
  • 10 tablespoons ice water
  • 2 tablespoons vanilla extract
  • 1 cup unsalted butter, cubed and chilled
  • 1 egg yolk, 1 tablespoon water for egg wash

For the Filling:

  • 6 cups fresh blueberries
  • 3/4 cup sugar
  • 1/3 cup corn starch
  • 1 teaspoon ground cinnamon
  • Zest and juice of 1 small lemon
  • Pinch of sea salt
  • 2 tablespoons unsalted butter, cubed for dotting over the filling


  1. Preheat the oven to 375˚F.
  2. Prepare the crust: In a large mixing bowl, mix together the flour, sugar, orange zest and salt until fully combined.
  3. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  4. Add the vanilla extract and water. Stir until the dough clumps together.
  5. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball.
  6. Pat the dough down into a disc and cut in half. Wrap each in plastic and chill in the fridge for 15-30 minutes.
  7. Remove one dough disk from the refrigerator. Roll the dough out on a lightly floured surface and fit it into a 9-inch pan.
  8. Trim the crust overhang 1 inch and place the crust in the refrigerator while you prepare the filling.
  9. Prepare the filling: Combine all the ingredients for the filling (except the butter) in a medium-size bowl. Stir with a large spoon to mix well, mashing the berries gently with the back of the spoon to release their juices. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.
  10. Pour the blueberry filling into the chilled crust. Dot with the 2 cubed tablespoons of butter.
  11. Roll the remaining dough disk into a 12-inch circle. Make sure to cut out a hole for steam to escape. Place over the filling. Trim the overhang to 1 inch and tuck underneath the edges of the bottom crust. Crimp edges decoratively as desired.
  12. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the crust.
  13. Transfer the pie pan to a rimmed baking sheet lined with parchment paper or aluminum foil to catch overflow juices. Bake for 55-60 minutes, until crust is golden and juices are bubbling.
  14. Cool at least 4 hours and sprinkle with white sugar before serving.


Lemon Meringue Pie


Summer! Lemons! Lemon Meringue time! Oh man. Lemon Meringue. It was pretty rough the first time around but I love this pie so much it was worth attempting again. Photo_6

WAY better than my first try. For starters, I’ve figured out corn starch. Just have to make sure you cook it long enough, before and after you add the eggs. Photo

I also managed to seal the filing in with the meringue. Make sure to smooth the meringue all the way to the crust or else it will shrink up and you’ll get an inch of “bald” filling around the entire pie.  Also, do not walk away when you’re whipping your meringue. I overwhipped it by about 30 seconds, and it didn’t spread as smoothly as it should have. Photo_5

Instead of doing a regular crust, I happened to have one of my Lemon Lavender Crust’s in the freezer. I took this concoction to work and it was gone after 30 minutes. However, I did run into “weeping” meringue. Numerous recipes say to put the meringue onto a hot filling. After more research, I found quite a few opinions that say to put it on room temperature filling to avoid weeping. I’ll give this a shot next time and let you know how it goes!Photo_7

Grandma’s Lemon Meringue Pie – Recipe from

  • 1 1/2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1/4 cup and 1 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • 3 lemons, juiced and zested
  • 3 tablespoons butter
  • 6 egg yolks, beaten
  • 6 egg whites
  • 1/2 cup and 1 tablespoon white sugar
  • 1 (9 inch) pie crust, baked


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.