Blueberry Crumble Pie with Shortbread Crust

I love blueberries….any way you fix them.

Growing up, my Grammy made a lot of blueberry muffins, blueberry cobblers, and, occasionally, a blueberry pie. For quite a few summers in a row, one of my Uncle Mo’s good friends provided a steady supply of fresh blueberries.  Grammy always froze them and we had (almost) fresh blueberry baked goods all year round.  I can still easily bring to mind the smell of freshly baked blueberry goodies, no matter how they were baked.

I like to take advantage of getting them fresh, while they’re in season during the summer.  Garen brought home a few boxes of blueberries from our new Kroger (which I’m currently loving) on Friday.  I had initially bought them to make muffins but didn’t get to it Saturday morning so I decided to bake a pie for us instead.

As a side note, I use a lot of frozen blueberries throughout the year for baked goods and they work well too but fresh blueberries are easier than thawing out frozen ones.  I’m letting my lazy-mama features shine brightly, right?!?

This Blueberry Crumble Pie with Shortbread Crust is an modified version of a recipe from Williams-Sonoma and you can find that recipe here.  Below is my adapted version, which includes a fantastic shortbread crust.  I honestly can’t remember exactly where the crust comes from- I think a combination of Pinterest and blog posts, plus a little bit of trial and error.  Wherever it came from, it’s the one I like to use- I’m too much of a perfectionist to even attempt making a regular homemade pie crust since they always turn out looking terrible for me and it drives me bananas! If you don’t like thick crusts, this one is not for you.

This pie crust is perfectly sized for my favorite pie dish. (I’ll have to share the recipe on another post- again, lazy-mom) One of these days I’m going to splurge and get the red pie dish. I started with the white version since I’m such a matchy-matchy person and white is easier to match with other dishes if you’re taking a pie somewhere.  I digress….

Here’s my version of a Blueberry Crumble Pie with Shortbread Crust with a few pictures:

Ingredients

  • Shortbread Crust
  • 1-1/2 C plus 4 Tbsp. All-purpose flour
  • 1 C firmly packed light brown sugar
  • 1/3 Cplus 1 Tbsp granulated sugar
  • 3 tsp. ground cinnamon
  • 16 tbsp (2 sticks) cold unsalted butter, cut into small pieces
  • 5 cups blueberries

Directions

  • Preheat the oven to 375°F.
  • Make the shortbread crust and transfer to a 9-inch or 10-inch deep pie dish. Press into the pan.  If you have another recipe for a pie crust or a store-bought one, you can use it if its big enough as well.
  • In a large bowl, mix the 1-1/2 cup flour, 2/3 cup of the brown sugar, the 2/3 cup granulated sugar, and 2 tsp. of the cinnamon. Put the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips (or, if you’re fancy, a pastry blender), work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.
  • In another large bowl, combine the 5 cups of blueberries, 1/3 cup brown sugar, 1 tsp cinnamon and 4 Tbsp of the flour. Gently stir to evenly coat the blueberries.
  • Sprinkle 1 tbsp flour and 1 tbsp granulated sugar over the bottom of the shortbread crust. Pour the filling onto the crust, spreading it evenly.
  • Sprinkle the topping evenly over the blueberry filling.  (You may have extra left, depending on whether you use a 9-inch or 10-inch pie dish.  This makes great topping for muffins as well and can be refrigerated for a few days.)
  • Bake the pie until the crust and topping is golden brown and the blueberry filling just begins to bubble, 45 to 55 minutes.
  • Serve at room temperature, warm, or cold. Garen and I both like it cold better.
  • It goes perfectly with ice cream, whipped cream, or cool whip.

Speaking of cool whip…

To add a little more sweetness to our night and go along with the pie theme, we played the Pie Face Showdown. I had forgotten how much fun this is for the kids.

The mess was worth the fun….plus, we did this right before bathtub. Easy as pie! (Pun intended).

I hope everyone’s Saturday (and Sunday) were as sweet as ours!

Disclaimer- I’m not being compensated for any of this content and I’ve not been given these products that I’ve linked too.

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Grilled Sriracha Honey Chicken

  Because I knew Garen Grillmaster was already going to be grilling Cilanro Ranch Chicken for us last night, I went ahead whipped some sauce up for him to cook some Grilled Sriracha Honey Chicken. 

Garen loves Sriracha…He puts it on an estimated 40% of his food, so when I saw the pin of Sweet Sriracha Chicken from Kacey at The Cookie Writer, I knew I had to try it. Only, I did an adapted version of it because I did these things different:

  1. I love fresh cilantro and used that rather than dried basil. 
  2. I had crushed pepper flakes instead of crushed red pepper. 
  3. I didn’t have soy sauce (shocking, but true). 
  4. I use pre-minced garlic (because I buy it at Sam’s, it stores forever in the fridge, and it saves a little time).

Warning:  This recipe packs some heat so if you don’t do well with spiciness, my friends, this recipe is not for you

Ingredients:

  • 2 lbs chicken breast, about 4-6 pieces
  • 1/4 cup Sriracha 
  • 1/4 cup honey
  • 2 Tbsp butter, melted 
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp crushed red pepper
  • 2 Tbsp,  minced garlic

 Instructions:

Mix all ingredients well together in a bowl. Brush about half of the sauce onto the chicken. Cook on the grill around 20 minutes, depending on the thickness of the meat, until cooked through (Garen Grillmaster handled this part).  Brush on more sauce a couple times during the cooking. 

 It was spicy, yet sweet and very tender. We will have it again. Next time probably with some grilled corn and potatoes. 

Cilantro Ranch Chicken

 This is another one of my thrown-together “using what I’ve got” recipes. I had a Sam’s club size container of sour cream. Usually, I only use sour cream with chicken in casseroles or crockpot dishes, so I was really going out on limb here deciding to grill it. 

I even broke one of my cardinal rules when having friends over: NEVER try new recipes on company. I threw the rule book out the window since I needed to use this stuff and cilantro always sounds good to me.  It’s super easy, using only 5 ingredients.

Ingredients:

  • 2 lbs chicken breast (about 4-6, depending on size)
  • 1 cup sour cream
  • Half a package ranch dressing mix
  • 1/2 cup sliced jalapeños (more or less, depending on preference)
  • 1/2 cup chopped cilantro (more or less, depending on preference)

 

Instructions:
Put the chicken into a ziplock bag. Put all other ingredients into the food processor to mix. You could chop everything finely and mix in a bowl if you don’t have a food processor. Once mixed, pour into ziplock bag and marinade for 1-2 hours.  

Cook on grill around 20 minutes, depending on the thickness of the meat, until cooked through. (This is the part where Garen Grillmaster came in). It was tasty and very tender. 

I served it with a Caesar salad, garlic bread, and oven baked Parmesan crusted zucchini. For dessert, we had an Icebox Oreo Pie. While Garen had the grill going I also had him grill my version of Sriracha Honey Chicken as well. 

  
It was all pretty tasty. I think if I was going to do this again, I would cook this slowly in the oven with bacon and topped with the sour cream mixture. I think it would be just as tender but I think the bacon might add a little somethin-somethin’. Plus, it would look a little better, even if looks aren’t everything.  

What do you think? 

Cilantro-Lime Fruit Salad

This salad was supposed to be a mojito fruit salad but Kroger was out of mint. Soooo… I decided to try it with cilantro since I had some from the BBQ Pineapple Ham Sauté that I made.  

 I used fruit that was cut up and left over from my mother-in-law’s fabulous retirement party. 

Ingredients:

  • About 4 cups watermelon, cut into bite size pieces 
  • About 3 cups, sliced strawberries 
  • Lime juice, either 1/2 cup or 6 limes
  • 6 tbsp sugar (powdered sugar can be used for a thicker consistency)
  • 1/4 cup cilantro, chopped

  Instructions:  

Put the cut fruit and chopped cilantro in a large bowl. In a small bowl mix the lime juice and sugar until dissolved. Pour the mixture over the fruit and mix well. Put it in the refrigerator for at least 15 minutes to let the juices soak together. 

  It makes a big bowl. Probably 8 large servings worth. I might freeze some of it to make smoothies….or frozen adult beverages. 

Garen’s review:  “It’s good. Very refreshing. Less watermelon.” Did I mention he doesn’t like watermelon? We needed to use it though.