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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Photo Friday: Will’s Spooktacular Costume Birthday Party

A few weeks ago we had Will’s VERY belated birthday party. His birthday is always the first week of school, meaning there’s really not enough time to invite any of his classmates besides the ones we already had addresses or parents’ phone numbers.

As we got closer and closer to Halloween, we all settled on having a Costume Party. It was fun and REALLY crazy!

Here was his Spooktacular invitation by Holly at Denleys Design Shop on Etsy. She did a great job, don’t you think? She was super fast at getting it to me and priced very reasonably!

Spooktacular Birthday Bash Costume Party Invitation

Spooktacular Birthday Bash Costume Party Invitation

Obviously, my I tried to plan a few games to keep the boys entertained. I think the easiest and most exciting game was the donut eating contest. We also did the spider throwing contest, glow ring toss, and the pumpkin racing contest….none of which I recommend for 3rd graders. They didn’t keep their attention long enough. But, hey, I tried. I get points for that, right?!?

Donut Game NinjaDonut Game WinnerDonut Game Full MouthDonut Game Cleopatra and Sleeping BeautyDonut Game MomEveryone had a great time I️ think…even Mammy (my mom) enjoyed the fun!

Garen didn’t get as many photos as I had hoped due to our little monsters (Clara and Kate) running around as well. I think the ones he got turned out good though.

Halloween Snacks Brain Cream Cheese Mold

I did try to do some spooky food. Can you tell that’s a brain??? I️t was super easy. Cream cheese and red pepper jelly molded into a brain mold from the Dollar Tree.

We had a great time but, like after all kid parties I’ve had at our house, I’m now pondering where we want to have it next year that I can just show up with cupcakes.

Happy Photo Friday!

Repurposing Food: Strawberry Cheesecake Trifle 

This is another repurposing recipe. When I say recipe, I really mean more like guidelines for making something you need to get rid of look good. See another post for another similar trifle

I had some leftover pound cake in the freezer and wanted to fix something with it and incorporate cheesecake….because who doesn’t like cheesecake. I also had some frozen strawberries and cool whip in the freezer. And so this trifle was born. 

Ingredients 

  • Pound cake- about 6 cups cut into cubes*
  • Frozen sliced strawberries- 6 cups**
  • Cream cheese- 2 packages, 16 oz
  • Cool whip- oz package
  • Sugar- 2 cups, divided 

Instructions 

  • Mix strawberries with 1 cup of sugar. Microwave if they’re still frozen. 
  • Cream the cream cheese with 1 cup of sugar. 
  • Beat cool whip into cream cheese mixture. 
  • Cut up pound cake. 
  • Layer about half of the pieces of cake into the bottom of the trifle dish. 
  • Spoon about half of the strawberries on top of the cake. 
  • Spoon about half of the cream cheese mixture on top of the strawberries. 
  • Repeat layers. 
  • Optional- sprinkle the top with sprinkles. 

*You could use pretty much any kind of cake that you want. I will sometimes use angel food and it works well too for trifles. 

**You can use fresh strawberries if you have them and want to slice them. I was going for speed and what I had on hand. Also, it’s a really sweet dish, so if you don’t want that either eliminate or reduce the sugar for the strawberries. 

Trifles are always a hit with the kids…anything pudding-like is a crowd pleaser at our house. Add sprinkles and your golden. This was part of our Christmas menu, so red and green sprinkles did the trick. 

Again, the thing I like about trifles is that you can pretty much put anything in there that you want (or need to get rid of). Here’s a few idea variations as well. 

Icebox Oreo Pie

This is another one of my “throw together what you’ve got” recipes. A few weeks back I bought a couple of chocolate pie crusts off of the clearance rack and put them in the freezer. 

Cheapskate, frugal, thrifty. Call me what you want. I was glad I had them the day we decided to have friends over for Cilantro Ranch Chicken and Baked Parmesan Crusted Zucchini!

Ingredients:

  • 2 chocolate cookie pie shells
  • 1 pkg cream cheese, softened
  • 12-15 Oreos, more if you want it more chocolately (Is that a word?)
  • Vanilla pudding, prepared
  • Whipped topping, about half large size container or full small 

Directions:

In a large bowl, beat the cream cheese until whipped and light. In a separate bowl, prepare pudding with milk as directed. Crush Oreos or use processor to make into crumbs. Pour Oreos and prepared pudding into the large bowl and mix well with the cream cheese. 

Pour mixture into equally into the two pie crusts. Top with whipped topping and freeze for at least 2 hours before serving. 

I could probably eat one of these by myself in one sitting. You just can’t go wrong with Oreos and cream cheese. 

The greatest thing about this is how easy it was. Sometimes it really does pay to be lazy.