Dazzling Blueberry Pie

2014-07-11 22.20.35In my last post I discussed my love for farmers markets and baking with fresh summer produce. I believe I also I mentioned my bargain-bought blueberries.  I should further admit here that when I find a good deal I typically take full advantage, and this time was no exception. I bought a lot, I mean TONS, of blueberries.

After whipping up a batch of my Scrumptious (and Easy) Blueberry Muffins, I still had several pints of fruit left. Sure, I could have done the “sensible” thing and made a simple fruit salad or included them in a nice parfait. But then I thought… PIE! One of my very favorite desserts to bake (and consume).

This all-American pie made an awesome centerpiece for my end-of-summer celebration last weekend. Simple yet flashy, serve it warm with some vanilla ice cream and you’ll have a real crowd pleaser on your hands!

Famous Blueberry Pie

adapted from Taste of Home

  • 2014-07-11 21.12.03Pastry for 9-in double pie crust (store-bought or homemade, if you need directions click here)
  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

2014-07-11 21.15.10In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

Line a 9-inch pie plate with bottom pastry; flute edges. Add the filling.

Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack

2014-07-11 22.14.28From remaining pastry, cut out approximately 10 stars of different sizes (or use a 1/2 inch cookie cutter, if desired).  Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool. Randomly place stars over cooled pie.

Namas-tasty!

 

 

Scrumptious (and Easy) Blueberry Muffins

2014-02-15 11.16.36One of my favorite things about summer is all the fresh produce – from the farmers market to my own backyard, there’s never a shortage of awesome organic fruits and vegetables to cook up. Nothing feeds my baking addiction better than freshly picked fruit!

A few weeks ago I decided to take advantage of some delicious looking blueberries that I managed to snag for dirt cheap. Always a favorite in my family, these blueberry muffins are deliciously thick, moist and flavorful. The best part? I manage to keep them health(ier) by replacing buttermilk and oil with 1% milk and applesauce! Not to mention all the antioxidants from those juicy ripe berries. All in all, a fantasticly wholesome way to start the day!

Scrumptious (and Easy) Blueberry Muffins

Adapted from Sally’s Baking Addiction

  • 2014-02-15 09.40.563 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature preferred
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries

Preheat oven to 425 degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.

2014-02-15 11.00.04In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, applesauce, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling all the way to the top. Bake at 425 degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.

Namas-tasty!