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!!
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
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
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
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