Blueberry Lemon Pie

Pies and Tortes | September 27, 2016 | By

We’re going to start with an aside.  A friend of mine moved my posts from my previous blog to this one!  So, if some things look a little funny, that would be why!  Bear with me as I refit them all to this blog!  

On to the recipe part of the post!

Two things you’ve heard me speak of before: 

  1. Blueberry picking
  2. Joy the Baker

These two things will collide in this post, in the form of Blueberry Lemon Pie.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

We went blueberry picking at a local winery the last week of August, and again early September.  It was gorgeous.  The colours of the berries!  Deep blues, almost violet, bright purple, all mingled in with bright green leaves, dew, and sunshine.  I find picking berries is so relaxing.  I completely lose track of time.  (I almost lose track of my kids…)  There’s just something about being outside, in God’s beautiful creation, really appreciating the things that He has put around us. 

Blueberry Lemon Pie - Briar sneaking

All of that to say, I ended up with a butt-ton of blueberries.  

Like, a lot. 

And I wanted to make a pie.  

Enter:  Joy the Baker.  

She has two cookbooks out, both of which I own (of course!).  She was one of the first bloggers that I really started to follow, around 5 years ago.  She is inspirational in the kitchen, has an amazing writing style, she’s witty and down to earth.  Her photography has become increasingly more beautiful and creative.  All in all, I think she’s pretty awesome. 

In book #2, called, Homemade Decadence, she has a recipe for a Blueberry Lemon pie.  This is the pie we’re going to make today.  Or basically.  There are a few differences, but it’s mostly Joy’s pie.  (If you want to, check out her first book – also awesome!)

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry and lemon pie, with a scoop of ice cream on top.  What better way to say goodbye to summer and bonjour to fall?  (Because seriously, who really stops eating blueberries or ice cream when fall begins?  If you do, you must be a crazy person have an insane amount of self control.)

This pie crust recipe is my go-to.  I normally only make half of it, as I usually only make single-crusted pies.  But it works great either way!  

Blueberry Lemon Pie
A beautiful combo of sweet and tart, in pastry. What could be better than that?
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Pastry for double crusted pie
  1. 2 cups flour
  2. 1 tsp salt
  3. 2/3 + 2 Tbsp shortening
  4. 5-6 Tbsp cold water
Pie filling
  1. 4 cups blueberries, fresh or frozen (frozen will give you a bit longer bake time)
  2. 1 cup sugar
  3. 2/3 cup flour
  4. 3 Tbsp lemon juice
  5. 1/2 tsp salt
  6. 1 large egg, for egg wash
  1. Toss dry ingredients together. Cut in shortening with a pastry cutter, your fingers, or two knives. Add water, and mix together lightly (over-mixing will result in a tough crust).
  2. Roll out and use! (Or eat as is?)
Pie Filling
  1. Preheat oven to 400F
  2. Throw those blueberries into the prepared pie shell. Sprinkle with lemon juice. Shake sugar, flour, and salt over the top.
  3. Cover with crust, crimp together, and cut vents into the top. Beat egg with 2 tsp water, and brush onto the crust, and sprinkle with some extra sugar.
  4. Bake for 30 minutes, and then reduce temperature to 375F. Bake for another 25-30 minutes, or until the crust is brown, and the blueberries are a-bubblin'. Feel free to cover with aluminum foil if the crust is getting too dark, too fast.
  5. Let cool for at least an hour. If you don't want blueberry soup in pastry, it's best to refrigerate overnight, before serving*
  1. *i.e.: This is the best way to determine you won't be serving blueberry soup. Warm blueberries make for soup. There's no way around it.
Adapted from Joy the Baker's Homemade Decadence
Whisks and Wooden Spoons
 I hope you all have a pie-kind of day.  Enjoy with a cuppa, and some ice cream.  Everything is always better with those two things.  If you’ve got a blanket wrapped around you and a loved one as well – even better.

Blueberry Lemon Pie





















Also!  Let me know if you make anything!  Snap a picture and tag me on Facebook (@Whisks and Wooden Spoons) or on Instagram (@whisksandwooden or #whisksandwoodenspoons).  

PS – You may see a bit different kind of post from me in the next while.  I’ve got some different things floating around in my brain.  

PPS – Would anyone be interested in seeing a “How to make cheese” post?  Hubby has a zillion cool hobbies up his sleeve, thought I may share them.  Comments?

PPS – And more PIE:

*Linked up on Buns in my Oven, Lil Luna and Honest Mum

Blueberry Lemon Pie


Chocolate Peanut Butter Crunch Torte

Pies and Tortes | August 28, 2016 | By

If you read the last post (For the Love of Lists – Week 3), you’ll know that I admitted to having a few food-related weaknesses.  One of them (probably the biggest one), is peanut butter.  Mix that with chocolate, and OH Bessy!  You’ve got me caught.  You see, the problem for me, with making a dessert like this, is that I want to eat it all.  And some of you will say, ‘Then eat it!’.  I say – that’s probably not the best thing to do.  Overeating=getting sick of certain flavours.  And I never want to be sick of peanut butter.  It is just so dang good!  (Not to mention the calories.  I mean, this is calorie-free!)

Chocolate Peanut Butter Crunch Torte

Anyhow, this recipe comes from the Baker Chick, who found the recipe on Annie’s Eats.  It’s been tweaked along the way, but for the most part, it’s pretty similar to the original (so check it out, if you’d like!).  

We are talking chocolate crust, and a fluffy, rich-but-not-too-rich filling, some crunch, topped with ganache.  We are only using 1.5 blocks of cream cheese, which I think is great!  Mostly because those cheesecake recipes with 8+ blocks of cream cheese cost an arm and a leg to make.  (I might be exaggerating with the 8+ blocks, but even 4 can get kind of costly!)

Chocolate Peanut Butter Crunch Torte

Also, we’re making it in a spring-form pan, which means it is super thick and absolutely wonderful.  We have GOT to do this more often!

We had some friends visiting from away over to enjoy this with us, and I’m pretty sure it’s a winner.  Not to mention that the company was spot on.  If these people want to move closer to home, I’d take that.  😉

Chocolate Peanut Butter Crunch Torte

So!  Down to the baking.  You’ll notice in the notes that I did something a little different with the crust (that I think makes it amazingly awesome-er).  But you don’t have to do it this way!  I’ll include the other way too.  

Chocolate Peanut Butter Crunch Torte

Chocolate Peanut Butter Crunch Torte
A rich, but fluffy chocolate/peanut butter combo. Thick, and guaranteed to satisfy your sweet tooth.
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For the crust
  1. 3/4 cups chocolate cookie crumbs
  2. 1 3/4 cup graham crumbs (or just chocolate crumbs - see note)
  3. 6 tbsp. unsalted butter, melted and cooled
  4. 1/2 tsp salt
  5. 1/3 cup cocoa
  6. 1/4 cup sugar
For the crunch
  1. 3/4 cup toffee bits or 2 crushed Skor bars
For the filling
  1. 2 cups heavy cream
  2. 12 oz cream cheese, at room temperature
  3. 11/2 cups peanut butter (crunchy or creamy-your preference)
  4. 11/4 cups icing sugar
  5. 1/2 tsp vanilla
For the topping
  1. ½ cup heavy cream
  2. 4 oz semi-sweet chocolate
  3. Sprinkling of toffee bits/crushed Skor bar
  1. Preheat oven to 350F.
  2. Mix together crust ingredients, and press into a greased 10-inch springform pan. Bake for 10-12 minutes. Let cool. It must be completely cool when you fill it.
  3. Whisk whipping cream, until stiff peaks form. Set aside.
  4. In another bowl, cream that cream cheese until it's nice and smooth. Add peanut butter, icing sugar, and vanilla.
  5. Fold in whipped cream and toffee bits, until well combined. Be gentle with that whipped cream. Don't crush it.
  6. Pour into crust, cover, and freeze for about 10 minutes, to set the filing. Then you can either keep freezing it (more of an ice cream cake), or pop it in the fridge (more of a mousse torte) for a few hours.
  7. Add chocolate and cream to a microwave-safe dish (or measuring cup), and place in the microwave for 1 minute. Stir, and keep microwaving at 20 second intervals until the chocolate stirs into the cream smoothly. (You could also do this on the stove.)
  8. Pour topping onto your mousse, add the toffee bits, and pop in the fridge/freezer for a few more minutes.
  9. Serve, eat, and be wowed.
  1. You can just use chocolate crumbs with butter and salt for the crust, if you prefer. I found the mixture of both, plus cocoa and sugar, made it richer, and more chocolatey.
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons

Caramel Cream Cheese Torte with Chocolate Ganache

Pies and Tortes | April 2, 2013 | By

How was everybody’s Easter weekend?  Hope it was wonderful.  Ours was great.  Busy.  Crazy busy.  But great.

Caramel Cream Cheese Torte

Starting with Friday, we had a service at our church, and a potluck, followed by a small group gathering for me and the boys that evening while hubby went to a wedding rehearsal.  Saturday was weekly breakfast at my mom’s, the actual wedding (his aunt’s – congrats guys!), and a wonderful walk with a friend.  Sunday – Church and Easter dinner.  Monday – Another Easter dinner and movie night with my guy!  It really was great.  I probably ate myself into a food coma a few times, but it was wonderful.  Lots of family and friends involved.

Nannie and Jude

{My grandmother holding Jude at Easter dinner.  My boys make her face light up – it’s so wonderful.}

We got some wonderful pictures of the boys too.  Cael did his first egg hunt on Sunday, and it was so fun to watch him!

Cael's Egg Hunt

Cael in his digs for the Sunday service.


As I said, lots of food was involved this weekend.  Both being made and consumed.  My job for the Sunday dinner, was dessert and corn.  Corn’s pretty easy, so I’ll spare those details.  But I thought you might want to know about the dessert.  I’ve been on a shortbread kick lately.  And I’m almost always on a chocolate kick.  Throw some caramel and cream cheese in there, and VOILA!  A great (calorie-free… ahem*) dessert!

Caramel Cream Cheese Torte with Chocolate Ganache

Shortbread Base

1 cup butter, softened

2 cups flour

1/2 cup sugar

1/4 cup milk

1 tsp vanilla

Mix it all together until it’s nice and crumbly and pat into a 9-inch pie plate.  Bake for about 15 minutes at 350F.  The edges should be turning a lovely light brown colour.  Like the perfect marshmallow over a campfire…  (Can you tell I’m really wanting summer to get on with it?)  Let it cool!

Light brown-edged base

Chocolate Ganache

1 1/2 cups chocolate chips

2/3 cup cream (either 10% or 18% work)

1 tbsp margarine

Now, you can do this on a double boiler if that’s your cup of tea.  But mine tends to be the microwave.  Mostly because growing up we didn’t have a double boiler…  So!  Heat until the margarine is melted and it’s getting smooth.  Make sure not to burn the chocolate.  Just do it in intervals and stir in,between.  Let this cool.

Caramel Cream Cheese Layer

1 pkg cream cheese

1/2 cup brown sugar

1 cup caramel sauce (like Smuker’s or similar)

Beat the cream cheese until smooth, in the same bowl you made the ganache if you want…  a little extra chocolate never hurt anyone.  Like this:

Chocolate remains

Caramel Cream Cheese

Add sugar and sauce.  Spread over cooled shortbread layer.  Top with cooled ganache.  Refrigerate for at least an hour before serving.  2 hours is better.  I only found this out because I was finishing it only minutes before going to dinner.  Thank goodness people take awhile to eat their main meal, and for room in an already stuffed fridge!

Hope you all enjoy!  It really was divine.  Lots of compliments at our dinner, anyhow.

A piece

Here’s a Jude moment to make your day better – doesn’t he have a great smile?  Infectious even!?

Happy baby!

Part of the Tuesday Talent Show at Chef in Training, and Work it Wednesday at High Heels and Grills