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
Pastry
  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*
Notes
  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 http://whisksandwoodenspoons.com/
 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

 

No-Churn Blueberry Lavender Ice Cream

Ice Cream | September 18, 2016 | By

No-churn ice cream take two!

Whipping Cream - stiff peaks

(PS – There’s a slight overload of pictures here.  Between Jordan and I, we took a zillion…)

Swirl that curd

So, if you tried my last ice cream recipe (which was also NO-CHURN/NO-MACHINE, and also GINGER), then you’ve discovered that ice cream made at home with no machine (and all the love) is absolutely, positively the best thing.  EVER.  At least, when it comes to cold, creamy, yummy things. 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

It’s SO creamy!  

Wait, did I mention that it’s super creamy?  Because it is.  And it is the easiest thing to make.  This recipe is going to be a two-part one, because there is super smooth, zingy, floral, and sweet Blueberry Lavender Curd swirled in.  So we’ll start off with the curd, and move on to the really easy ice cream part.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The curd is actually pretty dang easy.  I was inspired by Joy the Baker (who isn’t?), who made Lemon Poppy Seed Crepes with Blueberry Curd last week.  How freaking creative can you get?  I thought I’d continue in that trend, and add some lavender.  Lavender adds a whole new dimension to it.  When it gets mixed into the ice cream – WOWZERS!  It is pretty darn great.  I know some people will kick this lavender thing before they even try it.  And that’s alright.  Blueberry curd ice cream is great too, I’m sure.  But you should really try it before you say, “Eww, gross!  Flowers in my ice cream?!”  Because that’s just wrong.  Try new things.  It’s fun.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On to the ice cream!  It’s the same base as our ginger ice cream, so we basically whip it up the same way, but swirl in some curd.  After it’s done freezing… if you can restrain yourself from just eating the softer-whipped cream-before-it’s-frozen-wow-I-couldn’t-stop-eating-it, then you can gush about how awesome it is.  Eat it on blueberry pie.  Or by itself.  In a cone.  I would I could in a cone.  I would I could in a dish.  I would I could spend way too much time reading Dr. Seuss(?!).  

So.  I really hope you try this out.  The curd makes about 2.5-3 cups, so you’ll have some leftover.  Eat it on your pancakes!  Or make some scones.  Add whipped cream.  Heck, add this ice cream to your curd and pancakes, AND whipped cream.  This is sounding like a decadent weekend brunch.  Let’s do it.  Anyone?  Who’s up for pancakes with curd, ice cream, and whipped cream?  This weekend coming?  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons I really hope you all enjoy! 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream
Who needs an ice cream machine? All we need are a handful of ingredients, and a mix-in, and we're good to go! Blueberry Lavender curd with creamy ice cream all the way!
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For the Curd
  1. 2 cups fresh blueberries
  2. 1/2 cup fresh or bottled lemon juice
  3. 3 egg yolks
  4. 1 whole egg
  5. 2/3 cup sugar
  6. 4 tablespoons unsalted butter, cut into small cubes
  7. 1 tsp culinary lavender
For the Ice Cream
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
For the Curd
  1. Definitely make the curd ahead of time. (Think - the night before you're hoping to make ice cream) In a small pot, stir together the blueberries and lemon juice, cover, and place over medium heat. Cook for about 5 minutes. It should be bubbling. Pour the blueberries through a strainer, and squish them with a spoon. Get as much juice out of them as you can. Pour the puree back into the pot and let cool.
  2. In a small bowl, whisk together the egg yolks and egg. Slowly add in sugar and whisk until combined. Add this to the blueberries in the pot, and continue whisking for about 1 minutes, until creamy. Place over medium heat again, whisking constantly, until the curd gets thick and can coat the back of a wooden spoon. This should take around 10 minutes. Take the pot from off of the heat, and whisk in the butter, two cubes at a time. Add lavender, and let sit for about ten minutes.
  3. Give a stir, strain into jars, and cover. Refrigerate for at least one hour (I found mine set to a good ice cream swirling thickness after 2-3 hours).
For the Ice Cream
  1. In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
  2. Pour into a 9x9 or loaf pan. Dollop your blueberry curd (I used about 1 cup of the curd), and swirl well with a butter-knife.
  3. Cover and freeze, for at least 6 hours, or overnight.
  4. ENJOY!
Notes
  1. **You can see stiff peaks of whipped cream in the first photo
  2. **Note the swirling job in the second photo
  3. **The curd recipe makes about 2.5 cups. Keep the extra in the fridge and do exciting things with it! (It's great on blueberry scones!)
Adapted from Curd adapted from Joy the Baker
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe linked up at Buns in My Oven, and Lil Luna.

Lavender Berry Scones

For some reason, rainy days and tea inspire me to post.  Could also be the fact that we’re having leftovers and I’m not doing anymore house work for at least a few more hours.  Reason three – both boys are sleeping.  Soundly.  (For now…)

Lavender Berry Scones

I think I made these about 6 months ago.  Made em.  Photographed them.  Devoured them.  Made them again.  Forgot to post them.  That’s how I roll.  Forgotten is my middle name.  Memory is a thing of the past.

So, I’m going to share them now.  And they are SO good.  I even found the pictures!  Go me!

Scones being created

I follow Miss Joy over at Joy the Baker.  She is da bomb.  I love her style, wit, and food choices.  Anyhow, these scones come from her, only slightly changed by yours truly.  Skeptical of the lavender?  Don’t be.  It tingles the taste-buds.  I did have a comment from a slightly disgruntled guy that flowers are for smelling, not eating.  BUT, they were devoured and many compliments ensued.  So I’d say they’re pretty good.  My hubby even loves them.  (And that’s saying something, as he’s generally a baked-goods-hater.)  Here goes!

Prebaked Lavender Berry Scones

Lavender Berry Scones

Recipe very slightly adapted from Joy the Baker

3 cups flour

1/3 cup sugar

1 heaping Tbsp dried lavender

2 1/2 tsp baking powder

1/2 tsp baking soda

Dash salt

3/4 cup cold butter or margarine

1 egg

3/4 cup buttermilk

1 cup berries (I used frozen blackberries, blueberries, and raspberries)

1 beaten egg and sugar to coat and sprinkle before baking

First of all, remember that ‘boys are sleeping soundly’ thing?  It’s now untrue.  But I will continue nonetheless.

Secondly!  Preheat that oven to 400F, and line a baking sheet with parchment paper.

Combine all dry ingredients in a bowl.  Cut in butter (or margarine) with fingers or a pastry cutter, until it resembles large oat flakes.  In another bowl, combine egg and buttermilk, and beat lightly.  Add to flour mixture, just until moistened.  Fold in those berries (carefully, they’ll make a mess!).

Turn onto a floured surface, and knead for about 2 minutes.  Roll out into a 1-inch thickness.  Cut into desired shapes (re-rolling excess dough for more scones), and place on baking sheet.  Brush lightly with beaten egg, and sprinkle with sugar.  Bake for 15-18 minutes, or until slightly golden brown on top.

Enjoy!  These are quite amazing alone, or with a dallop of butter and jam.  (Go for blueberry jam!)

Lavender Berry Scones.Ready for oven

Now to finish off with some kiddo photos as usual.  Just can’t get enough of my boys.

Mister Man

{In the sandbox, smiling away}

Sweet Eyes

{He’s practicing blowing spit here, just so you know…  But he has the sweetest eyes, don’t you think?}

 

Berry Trifle

Dessert | March 20, 2012 | By

This post is going to be a smorgasbord of many things.  Just to warn you.

The last 24 hours have been pretty great.  It started out last night with an apple crisp.  We got home from our Bible study, and I needed something to eat.  Something half sweet and half healthy.  Apple crisp was my answer.  It was pretty darn good.  And cute too.

I’ll share this recipe with you some other time.

Then today, we (as in me and Mom) made a blueberry streusel coffee cake (minus the steusel, adding cream cheese icing).

She made the cake, I made the icing and iced it.  Combined effort.  It happens a lot around here.

I thought it looked really pretty, so I just couldn’t resist the urge to photograph it.  🙂

I forgot to mention that it was an absolutely beautiful day today.  The most excellent first day of spring.  23 degrees, sunshine, clear skies – wow.  I just wanted to find as many chores outside as possible, so that I could spend as much time soaking up the sunshine as I could.  And soaking in the good mood it puts me in.  I love what a good, pretty, day-in-the-sun kinda day can do.  It really lightens my spirit.  I am always so thankful for the beauty around me on sunshiny days.  So pretty…  that we went for a walk.  Or two.  The second walk took my little family downtown.  Such a pretty little town, with cute, obnoxious ducks, and friendly people.

We started with the ducks.  Cael loves to watch them.

Then we walked.  And visited the store.

It was really just a great all-around day.  I enjoyed it.  I hope tomorrow is just as great.  I pray that I would just really appreciate every day, more and more.  Each one is special.

To the recipe.

Caleb.  He’s my biggest little brother.  He has finally gotten taller than me, he’s blonde, and he’s REALLY good at making a mess. …. .  Especially in the kitchen.  He’s actually quite notorious for it.  He never follows a recipe (he tries, it just never happens), and always makes the biggest mess physically possible ever time…  And leaves the mess for someone else to clean up.  I must say though, he’s gotten better.  I’ll give him that much.

Just a disclaimer before I start…  Caleb has informed me that the next time he makes this, I am to take better pictures as this one ‘is not pretty’.  (He kind of tried to squish too much into a little bowl…)  So, I’ll give you better pictures sometime in the future.

Berry Trifle
Creamy filing with a fluffy cake and berries! Best trifle!
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Ingredients
  1. 1 angel food cake (a cake mix works, but if you really want to make your own, that's cool)
  2. 500 ml whipping cream
  3. 2 pkg cream cheese, softened
  4. 2 Tbsp sour cream
  5. 1 tsp vanilla
  6. 1 cup icing sugar
  7. 1 pkg vanilla pudding mix
  8. Mixed berries (a mix of strawberries, blueberries, raspberries, etc - whatever you like, however much you like)
Instructions
  1. Prepare angel food cake. Cut into cubes (about 1-inch cubes)
  2. Blend cream cheese, sour cream, and vanilla together. Add icing sugar and pudding mix.
  3. Whip the whipping cream.
  4. Fold into cream mixture.
  5. Stir cake cubes into the cream mixture.  Put half of mixture into a trifle dish.  Top with berries. Add the rest of the cake/cream mixture, and top with remaining berries.
Adapted from Caleb
Adapted from Caleb
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

This is delicious.  I can never help but take at least two servings.  Even when my belly feels like it might just explode.  I have GOT to eat more.  Mmmmm…  If you are on a diet, sorry, but you need to try this.  Please.  It’s just so good!

He enjoys it….  🙂

Do you have fun in the kitchen?  Do you make a mess? 

{I know I do!}

**Linked up on Lambert’s Lately, Honest Mum