10/17/17

Blueberry Pie! - A 3 year olds First Blueberry Pie (adapted original recipe to include some store bought items)


My little helpers and I made two (2) blueberry pies yesterday!  Although I planned to make it completely from scratch like usual, I realized with a 3 year old and a 16 month old wanting to 'help' and trying to get two dinner meals made (one to eat and one to refrigerate for the next night) AND the fact we weren't starting until about 5:00 that afternoon....  while I was at the store picking up some groceries, I opted for a few 'already made' store bought items that made the fun little project quick and easy for all.

My original Blueberry Pie  Recipe
(originally posted on An American Housewife in 2006 and 2007)

3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up

A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).

Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.

Let cool and serve with vanilla ice cream or fresh whipped cream.

*Note*
I've listed this recipe on here before but I want to add some notes to this one. You can ALWAYS 'play around' with a recipe and add and delete on a whim. I wanted to let you know what I do to perk this one up sometimes.

lemon rind
orange rind
vanilla
ginger
all brown sugar, no white
a little rum or rum extract

I've used all of the above at one time or another. Just a light sprinkle of one or two of them together really brings out some flavor in this pie. 


_____________________________________________


Adapted recipe to use some store bought items to make it faster and easier

2 cans blueberry pie filling
1 pint fresh/frozen real blueberries
2 packages store bought frozen pie crusts (deep dish style)
1 T sugar
1 T brown sugar
1/2 t cinnamon

Pre-bake the crusts for about 10 minutes for a better textured bottom crust.  Pour the pie filling into the deep dish pie crust. Top with the fresh blueberries.  Use the second crust to turn over, upside down onto the pie/fruit.  If it's frozen, let it set about 10 minutes, if it's thawed, continue right away to crimp the edges to seal.

Slash some holes in the top and mix the sugars together and sprinkle all over the pie.  Sprinkle with cinnamon.  Bake in a preheated 400 degree oven about 50 minutes or so.  If the crust is getting to brown on top just place some aluminum foil over the top and continue cooking.  Remove and set aside to let cool completely.

These freeze well.

My adorable little helpers.... snitching blueberries from the pie!


He takes his work very seriously!


Sprinking the sugars are very, very important and shall not be rushed!


So proud!!!  And has blueberry smudges all over his mouth and nose!  Ha ha.  So cute.

Ready to bake pie number one!  We followed up with a second pie as they freeze very well.




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Homemade Blueberry Pie - Easy as.... Pie!


Back during the early days of this website, the internet was a bit different - and hadn't grown to what it is today.  One thing I've noticed is google wasn't indexing a lot of pages like it does in this decade.  There are so many of my recipes that I love and know I had posted at some point, but trying to search for them isn't always easy.  My blueberry pie is one that I always have to search a little bit harder for to find. 

This week I'm out of state - but still doing a lot of cooking and baking.  Just not taking pictures.  Yesterday I did actually take some photos to share with my own family as I helped the 3 year old make his very first blueberry pie.  Since I have some photos and I'd like for my blueberry pie recipe to be easier to find (for me and for anyone else who might be searching for one) this is the original post from May of 2007 (over 10 years ago!) and I'm also going to post yesterdays pie-baking fun next.  



BLUEBERRY PIE (originally posted on An American Housewife in 2006 and 2007)

3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up

A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).


Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.

Let cool and serve with vanilla ice cream or fresh whipped cream.





*Note*

I've listed this recipe on here before but I want to add some notes to this one. You can ALWAYS 'play around' with a recipe and add and delete on a whim. I wanted to let you know what I do to perk this one up sometimes.

  • lemon rind
  • orange rind
  • ginger
  • all brown sugar, no white
  • a little rum or rum extract

I've used all of the above at one time or another. Just a light sprinkle of one or two of them together really brings out some flavor in this pie.
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Cheesy Chicken Lasagna

I'm out of town, (out of state actually) and although I'm still cooking three meals a day and baking up a storm, it's for family and I'm not taking photos as I'm just too busy to even remember!  (Except for the blueberry pie the 3 year old made yesterday - his first!  I'll hopefully find time to post that one!)

This is one from my files... I think back in 2011 maybe?  A LONG time ago.  It's one I'd play with a bit - tweak it as you wish.  Some ideas might be to use an alfredo sauce instead of the evaporated milk if you are pressed for time; or maybe add some jalapeno's or bacon crumbles!

 
Cheesy Chicken Lasagna

24 oz. evaporated milk (2 regular sized cans)
1 pkg. dry Ranch dressing mix
3 c chicken - cooked and diced or leftover from another meal, etc

9 lasagna noodles, cooked just til done
1 1/2 c cheddar cheese, grated
1 1/2 c mozzarella cheese, grated

In a pan on the stove, combine evaporated milk and Ranch dressing. Heat and stir over medium low heat and add the chicken.  Season with salt and pepper to taste.  Simmer, uncovered, 25 minutes stirring frequently. In a 9X13" pan, layer 3 lasagna noodles, spread with half the chicken/sauce mixture, and some of both cheeses. Repeat layers. End with the noodles and sprinkle on the last of the cheeses.  Use a bit more if you like.  Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving to let it firm up.






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