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  • The Only Pumpkin Pie Recipe You Need for Thanksgiving

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    There’s nothing quite like a classic pumpkin pie made completely from scratch. Forget the store-bought stuff—this homemade version has a creamy, spiced filling, a buttery crust, and that nostalgic Thanksgiving flavor we wait all year for. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…I’m walking you through every step so your pie bakes up smooth, creamy, and perfect every time.

    Whether you’re hosting Thanksgiving or just craving a cozy fall dessert, this is the only pumpkin pie recipe you’ll need.

    Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie?

    I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

    A single slice of pumpkin pie topped with piped whipped cream and a pie crust leaf.

    Thanksgiving For Me Growing Up

    Thanksgiving was always one of my favorite holidays growing up. We’d pack into my grandpa’s house in Le Grande, Oregon—cousins, aunts, uncles, everyone—filling every corner with folding tables and chairs. There were always more people than the house could technically hold, and more than once we kids ended up on the floor with our plates.

    If we stayed home in Vancouver, Washington, the house still filled with family, plus a few people from church who didn’t have anywhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played nonstop, the adults snacked and chatted, and we’d finally sit down for “dinner” in the middle of the afternoon. After cleanup (always paper plates because… sanity), the ladies and kids did Christmas crafts, the men watched football, and then—pie time!

    Honestly though, my favorite part was the next day: lazing around with movies, leftovers, and turkey sandwiches on rolls. I loved those even more than the big meal.

    A whole pumpkin pie topped with piped whipped cream and pie crust leaves.A whole pumpkin pie topped with piped whipped cream and pie crust leaves.

    Thanksgiving at Our House Now

    As an adult, Thanksgiving looks a little different. Where we live now, most people have deep roots and big family gatherings of their own, so it can feel a bit lonely when you’re not traveling. It’s not the bustling holiday I grew up with, but it’s taught me something important—be like Dad and always look around to see who might need a place at the table.

    Our traditions have changed, but we still have pie… and honestly, pie makes everything okay.

    A photo of all the ingredients needed for homemade pumpkin pie.A photo of all the ingredients needed for homemade pumpkin pie.

    Ingredients for Pumpkin Pie

    You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. Both recipes make a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!

    Here is your grocery list for the filling:

    • Pumpkin Purée: The base of the filling—provides body, moisture, and classic pumpkin flavor.
    • Heavy Cream: Adds richness and creates a silky, custard-like texture.
    • Half and Half: Balances the heavy cream so the filling stays creamy without being overly dense.
    • Salt: Enhances flavor and brings out the spices and pumpkin.
    • Sugar: Sweetens the pie and helps the filling set smoothly.
    • Brown Sugar: Adds deeper caramel flavor and extra moisture, enriching the pie’s taste.
    • Eggs: Bind the filling and help it firm up into a smooth custard as it bakes.
    • Cinnamon: The primary warming spice that defines classic pumpkin pie flavor.
    • Nutmeg: Adds warmth and a slightly sweet, nutty note that pairs perfectly with pumpkin.
    • Cloves: Provides bold, aromatic depth—just a little gives that signature fall flavor.
    • Ginger: Adds brightness and a gentle spicy kick that balances the sweetness.
    A photo of a glass bowl full of pumpkin pie filling surrounded by ingredients for pumpkin pie.A photo of a glass bowl full of pumpkin pie filling surrounded by ingredients for pumpkin pie.

    How to Bake Pumpkin Pie

    Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:

    1. Prep: Preheat the oven to 400℉.
    2. Make the Pie Crust: Make the pie crust according to the recipe card on our all butter pie crust recipe. Split the dough in half and roll half of the dough out into a circle and place it in the pie pan.
    3. Chill the Pie Crust: Poke the bottom of the crust all over and place in the fridge for 30 minutes.
    4. Blind Bake the Pie Crust: Add pie weights to the crust, place a piece of foil loosely over the top of the crust and bake for 15 minutes. Remove the foil and then bake for another 6-8 minutes.
      • PRO TIP: Blind baking the crust helps avoid a soggy crust once the filling goes in.
    5. Make the Pie Filling: In a large pot, mix the pumpkin, salt, sugars and spices and heat to medium and bring to a simmer. Let the filling cook for 5 minutes, stirring constantly. Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer. Whisk the egg and yolk in a separate small bowl and slowly add a tablespoon of the pumpkin mixture at time to the eggs to temper them.
    6. Bake: Bake at a high heat for 25 minutes and then lower the heat to 350℉ and bake for another 10 minutes. If the crust starts to get dark, cover the crust with foil.
      • PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.
    7. Cool: Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.
    8. Topping: Top it with some fresh whipped cream or powdered sugar on top.
    A photo of a slice of pumpking pie with a fork slicing through the end topped with piped whipped cream and a pie crust leaf.A photo of a slice of pumpking pie with a fork slicing through the end topped with piped whipped cream and a pie crust leaf.

    How to Top Pumpkin Pie

    Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.

    I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of the pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.

    A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.

    Pumpkin Pie FAQs

    Why does pumpkin pie crack?

    The biggest culprit of cracked pumpkin pie is over-baking. Doing that quick high heat bake and then baking at a lower temperature for the rest of the time will help you have a smooth pumpkin pie. Letting it sit for at least 2 hours will also allow it to finish setting up.

    Is pumpkin pie better with fresh or canned pumpkin?

    Nine times out of ten, when asked this question about any ingredient, I would say fresh. For pumpkin pie, I say absolutely canned pumpkin is the way you want to go. It sets up better, has a better texture, and tastes better.

    Can I use store-bought crust?

    Yes, of course! I’ll always say to make a homemade crust, but I get it! Sometimes there just isn’t time for that!

    How do I know when pumpkin pie is done?

    Look for that puffed up middle and little movement in the middle. Then pull it from the oven and let it cool to finish setting up.

    Is Pumpkin Pie Filling Gluten Free?

    Pumpkin pie filling contains no wheat or other sources of gluten so if you follow this recipe, the pie filling is gluten free. The crust is NOT gluten free.

    A photo of a slice of pumpking pie with a bite removed topped with piped whipped cream and a pie crust leaf.A photo of a slice of pumpking pie with a bite removed topped with piped whipped cream and a pie crust leaf.

    Make-Ahead, Storage & Freezing Instructions

    Make-Ahead: Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.

    Storing: Pumpkin pie should be kept in the refrigerator. Wrap loosely with plastic wrap or aluminum foil. Leftovers will keep in the fridge for 3-4 days.

    Freezing: Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag. It will keep in the freezer for up to 1 month. To serve, remove from the freezer and let thaw in the refrigerator for 10-12 hours before you serve it.

    A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.

    It’s just not Thanksgiving without homemade pumpkin pie from scratch! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!

    More PIE RECIPES You’ll Love:

    Watch How This Recipe is Made…

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    • Preheat the oven to 400 degrees F.

    • Prepare your pie crust, form the crust in the 9″ pie plate, prick the bottom of the crust with a fork and place in the fridge for 30 minutes.

      1 Pie Crust

    • Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes. Then remove the pie crust from the oven.

    • Meanwhile, in a large pot, mix the pumpkin, salt, sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly.

      2 Cups Pumpkin Puree, ½ teaspoon Salt, ¼ Cup White Sugar, ½ Cup Brown Sugar, 2 teaspoons Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves, ¾ teaspoon Ground Ginger

    • Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.

      1 Cup Heavy Cream, ½ Cup Half and Half

    • In a bowl, beat the eggs and egg yolk until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.

      2 Eggs, 1 Egg Yolk

    • Bake at 400℉ for 25 minutes then immediately turn the heat down to 350℉ degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.

    • Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.

    • Serve with fresh whipped cream or powdered sugar.
    This pie crust recipe makes enough for two pie crusts, so you’ll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.
    Keep pie in the refrigerator

    Serving: 1slice, Calories: 341kcal, Carbohydrates: 37g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.004g, Cholesterol: 104mg, Sodium: 273mg, Potassium: 237mg, Fiber: 3g, Sugar: 23g, Vitamin A: 10117IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • This All-Butter Pie Crust Changed the Way I Bake Pies Forever

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    I’m a self-proclaimed pie fanatic and this easy, All Butter Pie Crust is my absolute favorite pie crust recipe! It’s super flaky, easy to make, and comes together quickly!

    I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. Yeast bread is almost equal, and I cannot only teach you how to make both, but I can make you an expert!

    Your pie crust texture is 100% dependent on the fat that you choose to use. I’ve experimented with it all, and I’ve got a suggestion for you.

    If you’re a beginner and you’ve already struggled with making a homemade pie crust recipe, let’s take a step back and make my mom’s fail-proof pie crust recipe. It is so easy and the addition of egg and vinegar along with using cold shortening makes for a really easy pie crust recipe.

    However, if you’re really looking for the best pie crust recipe that’s not difficult and really brings flavor and texture, well that’s an all butter pie crust.

    A photo of the ingredients for a perfect pie crust sitting on a table - flour, salt, ice water and small cubes of butter.

    Ingredients in an All Butter Pie Crust

    Making a flaky pie crust is one of the most basic recipes with perfectly basic ingredients:

    • Flour: Forms the structure of the crust — it provides the gluten network that holds everything together while still allowing for a tender, flaky texture.
    • Salt: Enhances flavor and balances the richness of the butter.
    • Butter: The star of the crust! Cold butter creates steam pockets as it melts during baking, giving you that tender, flaky texture and rich buttery flavor.
    • Ice Water: Brings the dough together without activating too much gluten. The cold temperature keeps the butter from melting before baking, which helps maintain flakiness.
    • Sugar: I’ve found it does not sweeten the crust but does create a flakier, more golden crust.

    **Keep reading to find out why I made this an all butter pie crust recipe! 

    How to Pick the Best Source of Fat for Your Pie Crust

    There are a few different fats that you can use for a pie crust. I’ve used lard a few times, but honestly I don’t find it to be worth it. Here’s a breakdown of each fat and why I’ve settled on butter.

    Using Lard in Pie Crust

    • Pros: Lard produces an extremely crisp, flaky crust. Its melting point is higher than butter, so it doesn’t soften as quickly while you handle it so you can really bust out a good crust.
    • Cons: I don’t like lard because it’s too darn hard to find a good quality lard. And your pie can 100% taste like whatever lard you use. No thanks.

    Using Shortening in Pie Crust

    I have absolutely nothing against shortening. It’s cheaper to buy than butter, so there’s that going for us. Sometimes I use both shortening and butter so that I can get in the flavor but still end up with a decorative crust.

    • Pros: Shortening has a higher melting point than any other fat, so it’s easy to cut into pie dough and roll out. It’s also awesome when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
    • Cons: The flavor is lacking with a shortening crust.

    Using Butter in Pie Crust

    Ahhhhh, the best ingredient in all the world. I love the flavor, I love the texture of the flaky crust and I love that I always have butter on hand.

    • Pros: Butter has the best flavor and it forms light, flaky layers in pie crust. This comes in part from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. It’s a heavenly thing.
    • Cons: Butter can be a bit harder to work with than shortening because it warms and melts so quickly. If your dough feels too soft? Chill it for 15 minutes. Too hard? Allow it to sit on the counter for a few minutes.
    A bowl containing flour and little cubes of butter.A bowl containing flour and little cubes of butter.
    A pastry blender in a bowl of flour and butter that has been cut together.A pastry blender in a bowl of flour and butter that has been cut together.
    A mixing bowl containing ingredients for pie dough that has been cut together before liquid has been added.A mixing bowl containing ingredients for pie dough that has been cut together before liquid has been added.

    How to Make a Pie Crust From Scratch (with Photos!)

    Step 1: Make sure your fat is in the refrigerator keeping chilled. Place the flour, salt and sugar in a large bowl and mix to combine.

    Step 2: Quickly cut the cold butter into large chunks and add to the flour. Cut in using a pastry blender depending on what you’ve decided on above. 

    Step 3: Fill your measuring cup with ice and water to keep it extra cold and create a well in the center of the flour and quickly add using tablespoons and stirring together with a fork until the mixture is just starting to come together but is still very shaggy and floury.

    Step 4: Place plastic wrap on the counter and dump the dough and flour bits out. Gather into a ball as best you can and wrap tightly in the plastic.

    Step 5: Place in the fridge to chill again for a few minutes before using.

    Tip: Do the squeeze test and if it stays in your hand the pie crust is ready even though it looks shaggy in the bowl. Also, when you form it into disks, a marble slab can help keep it cool.

    Wrapping the pie dough in plastic wrap keeps the dough from drying out and allows it to chill in the fridge so that the butter isn’t melting in the crust.

    A ball of pastry on a table top.A ball of pastry on a table top.
    Two balls of pastry dough wrapped in plastic wrap. A pastry blender is in the background.Two balls of pastry dough wrapped in plastic wrap. A pastry blender is in the background.
    A little pie dough held over a bowl of pie dough. It has been squeezed gently in the palm of the hand.A little pie dough held over a bowl of pie dough. It has been squeezed gently in the palm of the hand.

    Picking the Best Pie Crust for Your Pie

    First, tell me what kind of filling you’re going to be making. Ahhhh, you didn’t think I’d be asking that, right? The way you make your pie crust is determined by the filling. Here’s why:

    When to Make a Flaky Pie Crust

    Flaky crusts are best for fruit pies, like our razzleberry pie. You want that tender, lofty flake when paired with a fruit. Flaky crusts are made by leaving the fat in larger pieces in the crust – the size of walnut halves or slightly smaller.

    Why? Larger pieces of fat begin to evaporate moisture when the pie goes into the oven and the evaporation creates steam which forms air pockets in the crust, creating a flaky final texture

    When to Make a Mealy Pie Crust

    Mealy Crusts are best for cream or custard pies, like our French silk pie, because it won’t get soggy as the pie rests. Mealy crusts are made by mixing the butter into smaller pieces — pea-sized or smaller. Less evaporation occurs, making a tighter, firmer crust.

    Here’s a great example. When making a chicken pot pie crust you would choose which kind of pie crust?

    It’s not a fruit, but it’s not a custard either…

    You’re right, still go with a more mealy crust because you want that sauce inside to not destroy the crust! Make sense?

    A photo of an uncooked all butter pie crust in a pie tin sitting on a table next to a rolling pin and cup of flour.A photo of an uncooked all butter pie crust in a pie tin sitting on a table next to a rolling pin and cup of flour.

    Pie Crust FAQs

    Should I Use an Egg Wash on This Pie Crust?

    Why use an egg wash for pie crust and is it necessary? I think so! You cannot achieve that beautiful, golden, shiny crust without an egg wash.

    Why is Pie Crust Too Crumbly to Roll Out?

    If the crust is crumbly and hard to roll, it is too dry. Add a few sprinkles of cold water, until the dough is evenly moist. Do not handle the dough too much.

    Why Does Pie Crust Shrink?

    Pie crust shrinks when the dough hasn’t been “rested” long enough. Resting time allows the gluten to relax, and will play a big role in preventing shrinking.

    Can You Freeze Pie Crust to be Used Later?

    Yes, pie dough freezes very well. Wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly. Thaw in the fridge for 2 hours before baking.

    A photo of an uncooked pie crust that hasn't been trimmed yet layed on top of a pie tin.A photo of an uncooked pie crust that hasn't been trimmed yet layed on top of a pie tin.

    How to Crimp Pie Edges

    I learned how to crimp a pie crust edge when I was growing up and because of that I haven’t really thought much of it until I needed to teach my own daughters.

    To crimp the edges: Using the index knuckle or finger of one hand, push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand.

    How to Blind Bake and Avoid a Soggy Pie Crust

    The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details on making a blind-bake pie crust, check out or lemon meringue pie recipe.

    A photo of the edges of an uncooked pie crust being crimped.A photo of the edges of an uncooked pie crust being crimped.

    Tips for Making the BEST Pie Crust

    Carrian CheneyCarrian Cheney
    • It’s crucial that all of your ingredients are super cold! Use ice water and butter that was taken straight from the fridge, otherwise your pie crust won’t turn out flaky!
    • Once the ingredients have all been combined, stir just until the pie dough comes together. Do NOT overwork the dough, otherwise you’ll wind up with a dense pie crust.
    • I often move my dough into the fridge after cutting in the butter and again once everything is combined just to keep it chilled.
    • Place the all butter pie crust into the freezer for a few minutes before baking to avoid shrinking.
    A photo of an uncooked butter pie crust in a pie tin sitting on a table.A photo of an uncooked butter pie crust in a pie tin sitting on a table.

    Essential Pie Baking Tools

    Whether or not you’re a pie fanatic you’re going to want these few essentials to ensure your pie turns out.

    • Pastry Blender: I’m a big fan of hand cutting in the fat over a food processor which can over work the dough. Look for one with a good handle and strong cutters. I prefer this OXO version.
    • Silicone Baking Mat: It’s large, you don’t need extra flour which will dry out the crust and it’s got sizes on it so no ruler needed to roll out the perfect sized crust.
    • Wooden Rolling Pin: I’ve always used a handled rolling pin but have recently decided that a French pin is much more my style as it’s easy to turn and smooth to roll the dough.
    • Pastry Cutter: Making a lattice pie or just want a fancier edge? It’s all about this one simple tool and bonus, this one is double sided.
    • The BEST Pie Dish: The gold in this pie dish will promote even baking without dark edges!
    • Pastry Brush: To make a gorgeous crust you need an egg wash and this is the pastry brush I prefer.
    • Pie Stamps: This is NOT essential but if the top crust makes you nervous you can stamp out cute shapes and bam, it’s beautiful!
    • Pie Weights: Ditch the dried beans and buy reusable pie weights. They are a must for a blind pastry crust.
    A photo of an uncooked pie crust in a pie tin sitting on a tableA photo of an uncooked pie crust in a pie tin sitting on a table

    You’re never going to need another pie crust recipe again! This one is so buttery and flaky and perfect! I would almost just eat the crust plain, but why would I do that when I fill it with even more deliciousness?!

    Our Favorite Pie Recipes:

    Watch How This Pie Crust Comes Together…

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    • Place the flour, sugar and salt into a bowl and mix well. 

      2 ½ Cups All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt

    • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

      1 Cup Unsalted Butter

    • Add the ice water (*see note), just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

      8 Tablespoons Ice Water

    • Smash the dough together and separate into two balls.

    • Wrap in plastic wrap and rest in the fridge for 1-2 hours or up to 2 days in advance (you’ll want to let the dough sit on the counter a good 10 minutes before rolling). **See notes for freezing.

    • Allow to sit out for a few minutes and then roll out dough as the pie recipe instructs. ***See notes for information on blind baking a pie crust.

    *I like to fill a glass measuring cup about half way with ice cubes and then fill the rest with water. Then I just a tablespoon to measure out the ice water into the well I created.
    **Pie crust can be made ahead and frozen for up to 2 months. Allow to thaw completely on the counter before rolling
    *** How to Blind Bake a Pie Crust – head to our Lemon Meringue Pie post for all the details on blind baking a crust.

    Serving: 1g, Calories: 348kcal, Carbohydrates: 30g, Protein: 4g, Fat: 23g, Saturated Fat: 15g, Cholesterol: 61mg, Sodium: 495mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin A: 709IU, Calcium: 13mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    A photo of an uncooked butter pie crust in a pie tin sitting on a table next to a rolling pin and a cup of flour.A photo of an uncooked butter pie crust in a pie tin sitting on a table next to a rolling pin and a cup of flour.

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  • This Pie Gets More Raves Than Pumpkin

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    No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.

    a slice of easy pecan pie on a plate with whipped cream on top
    • The flavor of this pecan pie recipe is rich and buttery with a sweet, caramel-like filling.
    • Made without corn syrup, instead butter and brown sugar create a natural caramel flavor.
    • The filling comes together quickly, it’s easy to make, and the ratio is perfect for a sweet pie that’s not too heavy. 
    • Since the pecans are chopped, it’s easy to prepare, and you get toasted pecans in every bite.
    ingredients with labels to make easy pecan pie

    Ingredient Tips

    • Pecans: You can buy pre-chopped pecans to save time.
      • Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
    • Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
    • Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.

    Variations

    • Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
    • Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
    • Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.
    eggs in a bowl to make easy pecan pie recipe with pecans and crust in background
    mixing ingredients in a bowl to make filling for easy pecan pie recipe
    adding pecans to filling for easy pecan pie recipe
    filling for easy pecan pie poured into an unbaked pie crust

    How to Make Pecan Pie

    1. Combine the filling ingredients (full recipe below).
    2. Pour the mixture into an unbaked pie crust.
    3. Bake and let cool completely before serving.

    Quick Tips

    • Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
    • Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.
    slice of Easy Pecan Pie with a bite taken out on a plate
    • Cooking time can vary based on the type of pie plate (ceramic, glass, or metal) and your oven.
    • Pecan pie is done when the edges are set and the center of the pie has a slight jiggle. You can insert a clean knife into the center, it should come out mostly clean.
    • The pie will settle as it cools. It should take about two hours for the pie to cool completely.

    How To Store

    • Keep leftover pecan pie covered at room temperature for up to 4 days.
    • Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
    • Enjoy slices cold or reheated in the oven or microwave.

    Perfect Holiday Pie Recipes

    Did you make this Pecan Pie? Leave a rating and comment below! 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    • Preheat oven to 400°F

    • Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.

    • Pour into the prepared pie shell and cover edges of pie crust with a pie shield or tinfoil to prevent them from over browning. 

    • Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.

    • If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.
    • Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.
    • Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months. 

    Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Party Food, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    a slice of pecan pie on a plate with writing
    a slice of pecan pie with a bite taken out with writing
    a whole baked pecan pie with writing
    top image: a slice of easy pecan pie on a plate with writing bottom image: a whole baked pecan pie

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    Holly Nilsson

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  • Blueberry Peach Galette – Simply Scratch

    Blueberry Peach Galette – Simply Scratch

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    This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

    Blueberry Peach Galette

    So, What Is A Galette?

    In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a gorgeous rustic look.

    With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was delicious, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.

    Blueberry Peach GaletteBlueberry Peach Galette

    And I’m so glad I did!

    ingredients for Blueberry Peach Galetteingredients for Blueberry Peach Galette

    To Make This Blueberry Peach Galette You Will Need:

    • pâte sucrée – A super simple sweetened pastry dough – or use half a recipe of my regular pie dough.
    • peaches – Use ripe but not overly ripe peaches.
    • blueberries – Adds juicy sweetness with a slightly floral flavor.
    • light brown sugar – Lends sweetness and flavor.
    • unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
    • vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
    • fine salt – Can use pink Himalayan or fine sea salt.
    • butter – Adds moisture, fat and flavor to the filling.
    • egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
    • sparkling sugar – A coarse sugar that adds sweetness and texture.

    roll out dough and refrigerateroll out dough and refrigerate

    Make The Pastry Dough:

    Preheat your oven to 425℉ (or 220℃).

    Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.

    NOTE: For those with an egg allergy, use half of this regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking

    filling in bowlfilling in bowl

    Make The Filling:

    In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.

    toss to combinetoss to combine

    Use a spatula to toss until coated and all the ingredients are evenly distributed.
    Set aside.

    add filling to middle of doughadd filling to middle of dough

    Assemble the Galette:

    Place the filling into the center of the pie crust.

    fold up sidesfold up sides

    Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.

    brush with egg washbrush with egg wash

    Brush the pastry dough with egg wash or use peach or apricot preserves.

    sprinkle with sugarsprinkle with sugar

    Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.

    add butteradd butter

    Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.

    baked Blueberry Peach Galettebaked Blueberry Peach Galette

    Once baked, remove and let cool.

    Blueberry Peach GaletteBlueberry Peach Galette

    Stunning!🤩

    Blueberry Peach GaletteBlueberry Peach Galette

    Then slice and serve.

    Blueberry Peach GaletteBlueberry Peach Galette

    If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. So good!

    Blueberry Peach GaletteBlueberry Peach Galette

    How to Store Leftover Blueberry Peach Galette:

    Store loosely covered (I use foil) at room temperature.

    How Long Will Blueberry Peach Galette Last?

    If stored properly, this galette should last for up to 2 days.

    Blueberry Peach GaletteBlueberry Peach Galette

    Enjoy! And if you give this Blueberry Peach Galette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Blueberry Peach GaletteBlueberry Peach Galette

    Yield: 6 servings

    Blueberry Peach Galette

    This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

    Prep Time: 45 minutes

    Cook Time: 50 minutes

    Total Time: 1 hour 35 minutes

    • 1 pâte sucrée (sweetened pastry dough), see recipe notes for those with egg allergies
    • 2 to 3 ripe peaches, cut into ½-inch slices
    • 1 cup fresh blueberries
    • 1 teaspoon pure vanilla extract
    • 1/4 cup light brown sugar
    • 2 tablespoons unbleached all-purpose flour
    • pinch kosher salt
    • 1 tablespoon butter, cut into pieces
    • egg wash (see notes), an egg mixed with 2 teaspoons water
    • coarse sugar, or any white sugar you have on hand

    • Preheat your oven to 425℉ (or 220℃).

    • On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter

    • Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.

    • In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.

    • Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.

    • Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.

    • Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.

    Serving: 1piece, Calories: 380kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 29mg, Potassium: 138mg, Fiber: 2g, Sugar: 22g, Vitamin A: 751IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    Yield: 1 crust

    Easy Pâte Sucrée (Sweet Pastry Dough)

    Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

    Prep Time: 25 minutes

    Additional Time: 30 minutes

    Total Time: 55 minutes

    • 1/2 cup unsalted butter
    • 1½ cups unbleached all-purpose flour, plus more for rolling out the dough
    • 3 tablespoons sugar
    • pinch fine salt
    • 1/4 cup ice cold water
    • 1 egg yolk
    • 1 teaspoon white vinegar

    • Dice the butter into small cubes and freeze for 20 minutes.

    • Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.

    • In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.

    • Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.

    • Dust a clean surface and your rolling pin with flour.

    • Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

    Serving: 1g, Calories: 1694kcal, Carbohydrates: 180g, Protein: 23g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 439mg, Sodium: 28mg, Potassium: 248mg, Fiber: 5g, Sugar: 37g, Vitamin A: 3100IU, Calcium: 81mg, Iron: 9mg

    Author: Laurie McNamara

    Course: homemade

    Cuisine: French

    This recipe was originally posted on July 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Wild Blueberry Pie with Shortbread Crust – Oh Sweet Basil

    Wild Blueberry Pie with Shortbread Crust – Oh Sweet Basil

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    This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery!

    I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like me online. IRL? Yes, because my people are in fact “my people” and they get the pie love. Hence why we are friends. One in particular, Janelle, she just gets me. We would be the best travel-to-eat companions. Obviously when I saw her at a party holding a pie it was the first one I had to try. 

    And that was the best idea. 

    This is that pie. 

    She is the genius that combined lots of wonderful recipes from bloggers across the web to create the ultimate blueberry crumble pie. And in case you even dared to ignore it, the streusel crumble on top is the most glorious element of the show.

    Actually, I think Janelle hit gold by going for wild blueberries (most grocery stores now sell them in the freezer department) which transform this pie. This is sure to be one of your new favorite summer desserts!

    a photo of a slice of wild blueberry pie sitting on a small dessert plate with a silver fork sitting next to it.

    Ingredients for Blueberry Pie

    There are three components to this recipe so it looks like a lot of ingredients but most of them overlap to it’s really just a short list. Here is what you will need:

    Shortbread Crust

    • Flour: regular all purpose
    • Powdered Sugar: all the sweetness without the grainy texture of granulated sugar
    • Butter: unsalted is preferred
    • Vanilla: adds flavor
    • Almond Extract: adds flavor
    • Salt: enhances all the flavors

    Filling

    • Wild Blueberries: you can use frozen if needed
    • Lemon Zest and Juice: fresh is best
    • Sugar: regular granulated, it balances the tartness of the berries
    • Cornaby’s EZ Gel: thickens the filling
    • Salt: enhances the sweetness

    Streusel Topping

    • Flour: all purpose
    • Brown Sugar: adds richness and sweetness to the streusel crumble
    • Sugar: a little more sweetness
    • Salt: cuts the sweetness
    • Butter: unsalted is preferred

    Optional Glaze

    • Powdered Sugar: adds sweetness to balance the acidity of the lemon juice
    • Lemon Juice: must be fresh
    • Milk: thins out the glaze a little

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of a slice of wild blueberry pie being removed from the with a pie servera photo of a slice of wild blueberry pie being removed from the with a pie server

    How to Make Blueberry Pie with Shortbread Crust

    If making a pie from scratch is intimidating to you, then this pie is for you because it is made with a simple shortbread crust. Here are the basic steps:

    Crust

    1. Combine all the dry ingredients in a medium bowl.
    2. Beat the butter in a large bowl until smooth.
    3. Add the dry ingredients and the vanilla and mix until well blended.
    4. Press dough into a pie dish in the bottom and up the sides. Poke with a fork and refrigerate.
    5. Bake in the oven until lightly browned and let cool completely.

    Filling

    1. In a small bowl, mix the sugar and EZ Gel.
    2. Add all the other ingredients to a a sauce pan and heat until bubbling. Stir in the sugar mixture and mix until the sugar is dissolved and the blueberries are heated through.
    3. Add the EZ gel a little at a time until the blueberry pie filling reaches your desired thickness.
    4. Fill the pie shell to the brim and sprinkle with fresh blueberries.
    a photo of a whole wild blueberry pie topped with a golden streusel and a slice of fresh lemon.a photo of a whole wild blueberry pie topped with a golden streusel and a slice of fresh lemon.

    Streusel Topping

    1. Whisk together all the ingredients except the butter in a medium bowl.
    2. Drizzle the melted butter over the mixture and mix together until it gets clumpy. Don’t over-mix it. You want the flour to be completely absorbed but still clumpy (not a paste).
    3. Cover the pie with the streusel and bake. Let it cool completely.

    Glaze (Optional)

    1. If you want to add the glaze, whisk all the ingredients together and drizzle over the cooled pie.

    The brown sugar streusel topping is my favorite part of this pie! Skipping a top crust for that rich and crunchy topping is a show stopper!

    These instructions can be found in full detail down below in the recipe card. You can also save and print the recipe from there.

    a close up photo of a baked blueberry pie with a streusel topping, fresh whole blueberries sprinkled on top and creamy white glaze.a close up photo of a baked blueberry pie with a streusel topping, fresh whole blueberries sprinkled on top and creamy white glaze.

    What is the Difference Between Blueberries and Wild Blueberries?

    Wild blueberries are smaller, sweeter, and tangier. Overall, they just have more flavor. They have less water content and more berry.

    Can Regular Blueberries Be Used?

    Absolutely, but I seriously feel like it’s Russian roulette with the flavor. You just never know what you’re going to get.

    If you can’t find fresh wild blueberries, you can usually find frozen blueberries in the freezer section and they work great. Let them thaw completely and drain excess juices.

    Why is My Blueberry Pie Runny?

    I’m going to be bold and say that you will not have a runny pie if you use EZ Gel. It’s pretty much impossible.

    Most of the time a runny pie happens because of thickener that you use. It can also happen if you don’t bake your pie long enough, don’t let the pie crust cool completely or don’t use the correct amount of ingredients.

    If you don’t have EZ Gel, but you can also use cornstarch, tapioca or flour, but I stand by Sure Gel as being the best pie filling sweetener.

    Storing Blueberry Pie

    Blueberry pie will keep for up to 2 days at room temperature or 4-5 days in the refrigerator. Cover it with foil or plastic wrap.

    This pie also freezes really well. You can freeze it before of after baking it. Make sure it has cooled completely, then wrap in it plastic wrap followed by aluminum foil. It will keep for up to 2 months.

    a photo of a slice of wild blueberry pie with golden streusel topping and a fork sitting right next to it.a photo of a slice of wild blueberry pie with golden streusel topping and a fork sitting right next to it.

    The wild blueberries and the brown sugar streusel are the star of this easy homemade blueberry pie recipe! It is all encased in a buttery rich shortbread crust that is so easy to make you’re going to be dreaming about your next slice! We have reached pie perfection with this recipe! Bring on all the fresh fruit pies!

    More Blueberry Recipes You’ll Love:

    Servings: 8

    Prep Time: 20 minutes

    Cook Time: 28 minutes

    Chill Time: 30 minutes

    Total Time: 1 hour 18 minutes

    Prevent your screen from going dark

    For the Crust

    • Combine flour, powdered sugar and salt in a medium bowl; set aside.

      1 3/4 Cups All-Purpose Flour, 1/2 Cup Powdered Sugar, 1/2 teaspoon Salt

    • Beat butter in a large bowl with mixer at medium speed until smooth.

      10 Tablespoons Butter

    • Add flour mixture and vanilla and almond extract; beat until well blended.

      1/2 teaspoon Vanilla, 1/2 teaspoon Almond Extract

    • Press into pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour.

    • Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.

    For the Filling

    • Mix the sugar and EZ Gel in a bowl.

      1 1/3 Cup Sugar, 1/2 Cup Cornabys EZ Gel

    • Add the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.

      8 Cups Wild Blueberries, Zest of 1 lemon, 1/4 Cup Lemon Juice, 1/4 teaspoon Salt

    • Fill the pie shell to the brim and sprinkle with fresh blueberries

      1 Cup Fresh Blueberries

    For the Streusel Topping

    • In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.

      3/4 Cup All-Purpose Flour, 1/4 Cup Light Brown Sugar, 3 Tablespoons Sugar, 1 Pinch Salt

    • Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.

      3 Tablespoons Butter

    • Cover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.

    For the Glaze

    • If you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.

      1/2 Cup Powdered Sugar, 1 teaspoon Lemon Juice, 1-2 Tablespoons Milk

    *Freezes well if necessary (up to two weeks in advance).

    Serving: 1sliceCalories: 684kcalCarbohydrates: 114gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 404mgPotassium: 201mgFiber: 5gSugar: 76gVitamin A: 662IUVitamin C: 20mgCalcium: 39mgIron: 3mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Recommended Products

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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    Sweet Basil

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  • Homemade Blackberry Pie

    Homemade Blackberry Pie

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    This blackberry pie recipe is sweet and tangy with fresh blackberry flavor.

    This classic recipe has a fresh, juicy blackberry filling nestled inside a buttery flaky crust. Perfect for any occasion, this pie is as delicious as it is easy to make.

    easy Blackberry Pie with ice cream

    Sweet & Juicy Blackberry Pie

    I live on the West Coast, and blackberries grow wild absolutely everywhere here; I can’t even tell you how many buckets my kids and I used to pick for summer baking and jam!

    • Use fresh or frozen blackberries in this pie recipe.
    • Use either flour or cornstarch as the thickener, your choice!
    • This is as easy as (blackberry) pie with just a handful of ingredients!
    • Pie freezes well either before or after baking, making it a great way to enjoy summer berries.
    pie crush , blackberries , flour , sugar , butter and ingredients to make Blackberry Pie with labelspie crush , blackberries , flour , sugar , butter and ingredients to make Blackberry Pie with labels

    Ingredients for Blackberry Pie

    Blackberries – If fresh blackberries are in season, they will have the best sweet/tart flavor. You can also make this with frozen berries, they don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to ensure the pie thickens correctly.

    Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a pinch of cinnamon in this pie, but lemon zest or lemon juice can be added as well.

    Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below, some berries may need a little bit of extra thickener.

    Pie Crust – Store-bought pie crust makes prep and assembly so easy! Or use this homemade pie dough, and make it from scratch! Feeling fancy? Try a lattice top.

    filling in a bowl to make Blackberry Piefilling in a bowl to make Blackberry Pie

    How to Make a Blackberry Pie

    The humble yet sweet and decadent pie is just what is needed for dessert!

    1. Mix the blackberries with the filling ingredients per the recipe below.
    2. Line a pie plate with the bottom crust. Fill with blackberry mixture.
    3. Cover pie with remaining crust, brush with egg wash, and bake until golden brown.
    4. Cool before serving to allow the pie to set.

    Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

    How Much Flour/Cornstarch to Add

    Depending on how juicy the blackberries are, you may need a bit more or less of the thickener.

    Taste a few of the berries. Berries that are smaller, tart, or have a little crunch when you bite them will need about 3 tablespoons of cornstarch or ⅓ cup of flour.

    If they are sweet, ripe, and soft, they will have more juice and may need closer to 4 tablespoons of cornstarch or an extra 2 tablespoons of flour.

    Frozen blackberries will need the additional flour/cornstarch.

    Blackberry Pie before bakingBlackberry Pie before baking

    Tips for a Perfect Blackeberry Pie

    • If using frozen berries, add the larger amount of flour/cornstarch in the recipe.
    • Be sure to cut a few slits in the top crust to allow steam to escape before the egg wash. You can sprinkle the top with a little bit of sugar if you’d like.
    • Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over.
    • If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield.
    • Like most fruit pies, allow it to cool before cutting or the filling won’t set and the pie will be runny.
    cooked Blackberry Pie in the pancooked Blackberry Pie in the pan

    More Summer Berry Recipes

    Did you make this Blackberry Pie? Be sure to leave a rating and a comment below!

    Blackberry Pie slice on a plate with ice creamBlackberry Pie slice on a plate with ice cream

    5 from 44 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Blackberry Pie

    Homemade blackberry pie is made with easy ingredients like fresh or frozen berries and a pre-made crust!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Cool Time 4 hours

    Total Time 5 hours

    • If making homemade pie crust, prepare the crust according to recipe directions.

    • Preheat oven to 375°F.

    • Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.

    • In a large bowl, gently toss blackberries, sugar, cornstarch, and cinnamon together. Pour into the pie crust. Cut up the butter and dot it over the berries.

    • Roll the remaining crust and place over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.

    • Whisk the egg yolk with 1 tablespoon of water and brush over the pie.

    • Place the pie plate on a large baking pan (lined with parchment paper if you’d like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.

    • Remove from the oven and place on a cooling rack. Cool at least 4 hours at room temperature.

    Sugar: Taste some of the blackberries. If they’re tart and a bit underripe, you can add the full amount of sugar. If they taste quite sweet, the sugar can be reduced slightly.
    Cornstarch: You will need 3-4 tablespoons of cornstarch, depending on how juicy the berries are. Sweet and ripe berries tend to have more juice and may need closer to 4 tablespoons of cornstarch. Berries that are smaller and more tart will need about 3 tablespoons of cornstarch.
    Flour: If you’d prefer, use all purpose flour to thicken the berry mixture. Berries that are sweet and ripe tend to have more juice and may need about 2 tablespoons of extra flour. Berries that are smaller and more tart will need about ⅓  cup of flour.
    Leftover pie can be stored (covered)  in the fridge for up to 3 days. Serve cold or reheat in the microwave.

    Serving: 1slice | Calories: 228 | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 170mg | Fiber: 5g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Blackberry Pie with writingplated Blackberry Pie with writing
    Blackberry Pie with ice cream and a titleBlackberry Pie with ice cream and a title
    slices of Blackberry Pie on plates and a photo with plated slice and ice cream and a titleslices of Blackberry Pie on plates and a photo with plated slice and ice cream and a title

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    Holly Nilsson

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  • Crock Pot Chicken Pot Pie Soup

    Crock Pot Chicken Pot Pie Soup

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    This Crock Pot Chicken Pot Pie Soup recipe is a new twist on a classic chicken pot pie recipe!

    Cooked in a slow cooker, this pot pie soup recipe has all of the flavors you love in an easy creamy soup. Add biscuits or pie crust for dipping and dunking.

    instant pot chicken pot pie soup in a bowl with buns

    The Best Chicken Pot Pie Soup You’ll Ever Make

    • Set it and forget it! Let the Crock Pot do the work and you’ll have only one pot to clean!
    • It’s budget-friendly, add extra veggies to stretch it further.
    • Make ahead double up because this soup reheats well for future meals.
    chicken pot pie ingredients with writingchicken pot pie ingredients with writing

    Ingredients for Chicken Pot Pie Soup

    Chicken – I most often use chicken breasts, but thighs will work in this recipe as well. You can use bone in or boneless – just ensure they’re skinless.

    Vegetables – Frozen peas and carrots or other frozen vegetables like corn or green beans make this recipe a cinch! If you have leftover cooked or roasted veggies, add them shortly before serving. Diced potatoes can be added along with the chicken if desired (cut them ½-inch).

    Soup Base – Half and half or heavy whipping cream gives this recipe its thick and velvety texture that clings to the chicken and vegetables. Short on time? Use two cans of cream of chicken, celery, or mushroom soup.

    Dippers – Use puff pastry or prepare pie crust and cut it into squares. I also like to serve this soup with canned or homemade biscuits.

    Variations – Pick up the savory flavor by adding a pinch or two of poultry seasoning in Step 1. Feel free to add cooked rice or cooked egg noodles to make a hearty stew, if desired.

    uncooked chicken breasts in crock pot with other ingredientsuncooked chicken breasts in crock pot with other ingredients
    chicken pot pie soup ingredients in the crock potchicken pot pie soup ingredients in the crock pot
    instant pot chicken pot pie soup in a crockpot with pouring creaminstant pot chicken pot pie soup in a crockpot with pouring cream
    chicken pot pie soup in a crock potchicken pot pie soup in a crock pot

    How to Make Crock Pot Chicken Pot Pie Soup

    This chicken pot pie soup recipe is a new twist on the comforting classic!

    1. Add onion, celery, chicken, and broth to a slow cooker.
    2. Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
    3. Meanwhile, bake biscuits or pie crust before serving.
    chicken pot pie soup in crock pot with a spoonchicken pot pie soup in crock pot with a spoon

    Storing Leftover Soup

    Keep leftover Crockpot chicken pot pie soup covered in the refrigerator for up to 4 days and keep pie crust crumbles in a zippered bag at room temperature.

    Freeze in zippered bags and thaw in the refrigerator overnight. Reheat in the microwave with a little extra milk to loosen the soup.

    Classics Turned into Soup

    Did you make this Crockpot Chicken Pot Pie Soup? Leave us a rating and a comment below!

    instant pot chicken pot pie soup in a bowl with bunsinstant pot chicken pot pie soup in a bowl with buns

    4.93 from 41 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Chicken Pot Pie Soup

    Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!

    Prep Time 20 minutes

    Cook Time 4 hours

    Total Time 4 hours 20 minutes

    a slow cookera slow cooker

    • In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.

    • In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.

    • Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.

    • If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.

    • Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.

    • In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.

    • Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.

    • Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.

    Nutritional information does not include optional toppings. 
    Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave. 

    Calories: 193 | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 329mg | Potassium: 505mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2540IU | Vitamin C: 10.4mg | Calcium: 77mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    chicken pot pie soup in crock pot with writingchicken pot pie soup in crock pot with writing
    chicken pot pie soup in instant pot with writingchicken pot pie soup in instant pot with writing
    chicken pot pie soup in bowl and in crock pot with writingchicken pot pie soup in bowl and in crock pot with writing
    chicken pot pie soup in a bowl with buns and writingchicken pot pie soup in a bowl with buns and writing

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  • Savory Beef Pot Pie – Oh Sweet Basil

    Savory Beef Pot Pie – Oh Sweet Basil

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    Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

    I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

    I think not!

    What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

    Ingredients for Beef Pot Pie

    You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

    • Puff Pastry – found in the freezer section of the grocery store by the pie crusts
    • Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
    • Salt – flavor
    • Pepper – flavor
    • Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
    • Garlic – flavor
    • Carrots – go with real carrots that you peel and slice, no baby carrots
    • Celery – flavor and texture
    • Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
    • Flour – thickens the filling
    • Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
    • Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
    • Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
    • Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
    • Balsamic Vinegar – add sweetness and tanginess to the gravy
    • Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
    • Dijon Mustard – adds to the depth of flavor in the gravy
    • Whole Milk – used for the egg wash
    • Egg – used for the egg wash that will make crust beautifully golden

    The measurements for each ingredient can be found in the recipe card down below.

    A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.

    What If You Hate Onions?

    I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no. I used to hate onions as well but I’ve learned that they really are essential to build flavor. So here are your options:

    • Mince fine or grate in your onions. This will allow them to still caramelize which pulls an enhanced flavor to the dish but don’t worry, you’ll never know the texture or flavor is there. I promise. 
    • Half the amount. You’ll be just fine with half of the amount. 
    • If you’re on the fence about onions, let me suggest that rather than skip the onions you just chop them versus having the long strands. They will practically disappear into the filling.

    What Kind of Beef Roast is Best?

    Our preferred cut of beef is a chuck roast. Chuck roasts tend to have really good marbling and become really tender as they braise. A round roast is also a good option.

    If you want to do more of a steak type cut, go with a top sirloin. You could also make a ground beef pot pie if you want a more budget friendly option.

    A photo of a serving of beef pot pie in a bowl with chunks of beef, carrots, peas, caramelized onions all in a gravy topped with a golden puff pastry.A photo of a serving of beef pot pie in a bowl with chunks of beef, carrots, peas, caramelized onions all in a gravy topped with a golden puff pastry.

    How to Make Beef Pot Pie

    Using a sheet of puff pastry makes this recipe so dang easy! The crust is no work at all. All the work comes in making the filling and even that is so simple! Here are the steps:

    1. Heat olive oil in a large Dutch oven over high heat.
    2. Pat dry the cubed beef roast and season with salt and pepper. Sear the meat in batches and remove it to a plate until all the meat is browned.
    3. Once you’ve removed the meat, lower the temperature to medium-high heat and add the onion, celery and carrots and cook until softened.
    4. Add the garlic, salt, pepper, fresh thyme and rosemary and cook until fragrant.
    5. Stir the flour into the vegetables and then add the meat back to the pot and stir everything to combine.
    6. Pour in the beef stock, balsamic, worcestershire, mustard and milk and stir everything together. Bring it to a boil and allow it to cook until thickened slightly.
    7. Add the bay leaf. Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender.
    8. Remove the lid and allow it to simmer for another half hour.
    9. Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish.
    10. Unfold the puff pastry and place it over the filling. Make a few slits in the dough so it can vent as it bakes.
    11. Whisk the egg and milk together and brush it over the top of the crust.
    12. Bake until golden brown and enjoy!

    The fully detailed instructions for this recipe can be found in the recipe card at down below.

    a photo of a dark blue rectangular baking dish will of beef pot pie topped with flaky golden puff pastry.a photo of a dark blue rectangular baking dish will of beef pot pie topped with flaky golden puff pastry.

    Can I Add Other Ingredients?

    Why yes you can. Here’s how!

    • Potatoes – Chop new potatoes or russet potatoes and boil until almost tender. Fold them into the mix before adding into the pie crust and bake as normal. 
    • Green Beans – Stir in blanched, halved green beans or a drained can of green beans. 
    • Tomatoes – I recommend using a drained fire roasted diced tomato or 2 small roma tomatoes, chopped. 
    • Corn – Frozen or canned works great! Add it in when you would the peas. 
    • Mushrooms – Slice baby bella or cremini mushrooms and add them to the pot with the onions, carrots and celery.

    Can I Make This Pot Pie in a Standard Pie Dish?

    You can absolutely make this in a standard pie dish with puff pastry or with your own homemade pie crust. Our all butter pie crust that we use in our chicken pot pie is perfect for this recipe.

    If you have a standard pie plate, the filling in this recipe will make 2 pies. If you have a deep dish pie plate, it will make one pie with maybe a little extra filling.

    Using a pie crust, you can do both a bottom crust and top crust or just a top crust. That is totally up to you! When I use puff pastry, I like to just use it as a top crust.

    a photo of the corning of a baking dish full of beef pot pie with a serving removed so you can see the saucy beef filling with carrots and peas and onions and topped with golden puff pastry.a photo of the corning of a baking dish full of beef pot pie with a serving removed so you can see the saucy beef filling with carrots and peas and onions and topped with golden puff pastry.

    Why Brown the Beef?

    Browning the beef first adds a rich deep flavor to the meat and the juices and brown bits left behind will flavor the vegetables and the sauce you will create to simmer everything in. As the meat cooks longer on the stove top, it will release more flavorful juices creating layers and layers of flavor.

    What is the Difference Between a Meat Pie and a Pot Pie?

    If you’ve ever wondered what the difference between a meat pie and pot pie is, a meat pie is a European dish that has a top and bottom crust with meat, veggies and gravy inside. A pot pie is the American version of a meat pie and can have either a top and bottom crust or just a top crust.

    Storage Tips

    Leftover beef pot pie should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

    A beef pot pie can be frozen before or after baking. I would recommend just freezing the prepared filling and adding the puff pastry right before baking. The frozen beef pot pie filling will keep for up to 3 months.

    When you’re reading to make the dish, let the filling thaw so that you can smooth it out in a baking dish and then top with the puff pastry, brush with the egg wash and bake is written in the instructions. You may need to add 5-10 minutes to the baking time since the filling will be chilled.

    This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! The puff pastry makes the recipe so simple and is the perfect golden flaky top. Your request for more beef recipes has been granted!

    More Beef Recipes You Must Try:

    Servings: 6

    Prep Time: 20 minutes

    Cook Time: 2 hours 30 minutes

    Total Time: 2 hours 50 minutes

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    • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.

    • Dry the meat with paper towels thoroughly then sprinkle generously with salt and pepper. Add the meat to the pot in batches, cooking to brown on each side. Remove to a plate and continue until all meat is browned.

      2- 2 1/2 Pounds Beef Roast, Salt and Pepper

    • Once the meat has been removed, add the onion, celery and carrots. Cook for 5-7 minutes until they begin to soften. Add the garlic, salt and pepper, thyme and rosemary and cook until fragrant, about 1-2 minutes.

      1 Yellow Onion, 2 Cloves Garlic, 2 Large Carrots, 2 Stalks Celery, 3/4 teaspoon Salt, 1/4 teaspoon Pepper, 1 Sprig Rosemary, 1 teaspoon Thyme Leaves

    • Stir the flour into the vegetables and cook for 30 seconds then add the meat back into the pot and stir to combine.

      1/3 Cup Flour

    • Gently pour in the beef stock, balsamic, worcestershire sauce, mustard and milk. Stir everything together and bring to a boil. Add the bay leaf. Allow to cook until slightly thickened, about 3-5 minutes.

      1 3/4 Cups Beef Broth, 2 Tablespoons Balsamic Vinegar, 1 Tablespoon Worcestershire Sauce, 1 teaspoon Dijon Mustard, 1/3 Cup Whole Milk, 1 Bay Leaf

    • Reduce the heat to low, add the lid and allow to simmer for 90 minutes or until the beef is tender and almost done.

    • Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.

    • Add the peas and stir them into the meat mixture.

      1 1/4 Cup Peas

    • Preheat the oven to 425 degrees. Spray a 9×13″ casserole dish with nonstick spray and pour in the meat mixture.

    • Unfold the sheet of puff pastry and make a few slits as vents in the top of the pie. Place the puff pastry on top of the filling. Whisk the egg wash of egg and milk together and brush gently over the puff pastry.

      1 Puff Pastry, 1 Egg, 1 Tablespoon Milk

    • Bake at 425 degrees for 30 minutes and enjoy!

    Serving: 1.5cupsCalories: 737kcalCarbohydrates: 36gProtein: 82gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 223mgSodium: 5858mgPotassium: 1303mgFiber: 4gSugar: 6gVitamin A: 4388IUVitamin C: 170mgCalcium: 1018mgIron: 10mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner

    Cuisine: American

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.A photo of a blue ceramic rectangular baking dish full of a beef pot pie topped with golden puff pastry. a serving of the pot pie has been removed and the filling has filled in the missing piece and the serving spoon is sitting in the dish.

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    Sweet Basil

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  • Homemade Chicken Pot Pie Recipe – Oh Sweet Basil

    Homemade Chicken Pot Pie Recipe – Oh Sweet Basil

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    This Homemade Chicken Pot Pie Recipe is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

    Between our famous Chili recipe and this chicken pot pie recipe I’M CONVINCED that as much as we are always looking for the newest thing we actually crave the comfort of the past.

    Chicken Pot Pie (From Scratch!)

    I remember my mom bringing home a frozen pot pie from the store on the nights that she was just too crazy busy to make it from scratch. Back then that was the norm, you know? Convenience items weren’t thought twice about because they were there to help moms get dinner on the table.

    Since that time, I’d forgotten about pot pie until years and years ago we had a homemade one from a friend and it was comfort food perfection! We’ve had our chicken pot pie soup on the blog for a long time, but we’ve needed a classic chicken pot pie. Sadly it’s taken me until now to develop the perfect pie crust and chicken pot pie filling, but here it is!

    I mean, the crust had to be buttery and flaky but still hold up to the filling and my gosh, that filling needed to be perfect! None of this watery mumbo jumbo. And no, it should not taste like chicken gravy either. It should be a perfect sauce with well seasoned big pieces of chicken in it. Rotisserie chicken is a must to achieve that. Not only is it easier, but the flavor and texture are meant to be!

    Gather all your loved ones near and dive in to this homemade pot pie! The crust is flaky and perfectly encases the rich and creamy chicken and vegetable filling. It is comfort in every single bite!

    A view of half of a chicken pot pie baked to a golden brown with a few sprigs of fresh thyme on top.

    What’s Needed for Homemade Chicken Pot Pie?

    This easy chicken pot pie recipe has two main parts: the homemade pot pie crust and the veggie-packed filling. Here’s what you’ll need to make this chicken pot pie from scratch:

    For the Crust

    • All-purpose flour
    • Butter
    • Granulated sugar
    • Salt
    • Water

    For the Filling

    • Rotisserie chicken
    • Carrots, peas, and corn
    • Yellow onion
    • Celery
    • Garlic
    • Nutmeg
    • Fresh thyme
    • Chicken broth
    • Milk
    • Egg
    • Water

    The measurements for all the ingredients can be found in the recipe at the end of this post. This is meant to just be an overview of the ingredients you’ll need.

    A slice of chicken pot pie on a dinner plate with a fork resting on the plate. In the background there is a chicken pot pie in the pie dish.A slice of chicken pot pie on a dinner plate with a fork resting on the plate. In the background there is a chicken pot pie in the pie dish.

    How to Make Chicken Pot Pie

    Step 1: Make the Chicken Pot Pie Crust

    A pot pie requires a special chicken pot pie crust! It has to be buttery and sturdy, but still flaky. I have finally figured it out! Follow the instructions for making my absolute favorite pie crust recipe for a double crust chicken pot pie.

    Once you’ve made the pie crust, preheat your oven to 425 degrees Fahrenheit, and split your dough into two equal parts. Roll out half and place it into your pie pan, then wrap your pie plate and the other half of the dough in plastic wrap and place them in the refrigerator while you prep the filling.

    Step 2: Prep the Chicken Pot Pie Filling

    The vegetables will be cooked in two steps. First, take care of the carrots, corn and peas. Heat until tender. Drain them and combine them with the chicken in a bowl.

    The next step in cooking vegetables will be to sauté the onions, garlic and celery. Melt the butter in a dutch oven pot and cook the onions, garlic and celery until they are translucent (about 3 minutes). This will become the base for the sauce.

    Add the flour, seasonings and herbs to the sauteed veggies and butter and stir continuously for 30 seconds. Slowly pour in the broth and milk stirring constantly until the mixture thickens. Add the sauce to the chicken, corn, carrots and peas and mix everything together.

    A close-up of a slice of chicken pot pie filled with chicken, carrots and peas.A close-up of a slice of chicken pot pie filled with chicken, carrots and peas.

    Step 3: Assemble the Homemade Chicken Pot Pie

    Pour the filling into the bottom pie crust. Roll out the top pie crust and place it on the pie. Pinch the edges closed to seal the crust and use a sharp knife to cut small slits in the top. These will allow the pie to vent and cook properly. Whisk together the egg and water and brush the top of the pie. If you want the best chicken pot pie, it has to have that beautiful golden crust. The egg wash on top helps create that.

    Step 4: Bake Pot Pie

    Place the pie in the preheated oven and bake for 30 minutes or until the top is perfectly golden. Pull the pie out of the oven and allow it to cool for a few minutes before slicing and serving.

    An overhead view of a whole chicken pot pie that has been baked to a perfect golden brown. It is resting on a blue and white striped kitchen towel with a knife laying beside it.An overhead view of a whole chicken pot pie that has been baked to a perfect golden brown. It is resting on a blue and white striped kitchen towel with a knife laying beside it.

    Watch How this Chicken Pot Pie is Made…

    How to Make Sure the Bottom Pie Crust is Cooked

    I didn’t do anything fancy to make sure the bottom crust was cooked, but here are a few tips that might help you out if you are worried about it.

    • Place your pie on a lower baking rack. Having the pie closer to the heat source will concentrate the heat at the bottom of the pie. The bottom crust is important, and you don’t want it to be soggy.
    • Place your pie on a hot cookie sheet. While you are assembling your pie, put a cookie sheet in the oven and preheat it. Then you are ready to bake, set your pie on the preheated cookie sheet. This helps make the dough impermeable to the pie filling.
    • Put your filling into your pie nice and hot. If the filling is hot, it will actually start cooking the crust immediately before it even goes into the oven and reduce the sogginess.

    How to Get a Shiny Golden Pie Crust

    Getting that perfectly golden shiny top crust all depends on your glaze. Some people use milk, others use an egg wash. We go with the egg wash in this easy chicken pot pie recipe. The sugars and proteins caramelize before the crust bakes completely so it adds that extra beautiful color.

    A top view of a perfectly, golden brown chicken pot pie with a few sprigs of fresh thyme on top.
    Can I Use Other Veggies in This Chicken Pot Pie?

    The vegetables that go into a chicken pot pie are totally up to you. We’ve gone with the standard carrots, corn and peas in this recipe but here are some others that would be delicious to add:
    – broccoli
    – cauliflower
    – green beans
    – asparagus
    – mushrooms
    Just go with what your family loves!

    Can Chicken Pot Pie Be Frozen Before Baking?

    Chicken pot pie can be prepared and frozen before or after baking. Freezing unbaked chicken pot pies is more desirable because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust.

    How Long Can An Unbaked Chicken Pot Pie Keep In The Freezer?

    A frozen chicken pot pie will keep for about 1 month.

    How Do You Bake A Frozen Chicken Pot Pie?

    You should bake the pie without thawing first. Brush the top with an egg wash or cream and bake at 375 degrees until browned and bubbly, about 45 minutes.

    How Long Will Chicken Pot Pie Last?

    Freshly baked chicken pot pie will keep for 3-5 days in the refrigerator.

    A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.A chicken pot pie, baked to a perfect golden brown with a sprig of fresh thyme on top. The pie dish is sitting on a blue and white striped kitchen towel.

    Tips for the BEST Chicken Pot Pie

    • If desired, you can prep the crust the night before you plan on assembling the pot pie. Just pull it out of the fridge about 20 minutes before you want to roll it out so it’s easier to shape.
    • You can also prep the chicken pot pie filling the night before and gently reheat it before assembling the pot pie the next day. Easy peasy!
    • We LOVE the homemade pot pie crust, but I understand if you just don’t have the time to make it from scratch. If that’s the case, pick up a package of your favorite store-bought pie crust.
    • If the top crust starts to get a little too brown, gently lay a piece of aluminum foil on top of it and that will slow the browning.
    A close-up of the top of a golden brown chicken pot pie with a sprig of fresh thyme on top.A close-up of the top of a golden brown chicken pot pie with a sprig of fresh thyme on top.

    Chicken pot pies are a great solution to using up leftovers especially that leftover turkey from the holidays. You’re going to love this easy chicken pot pie recipe!

    More Comfort Food Recipes You Must Try:

    Servings: 8

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Chill Time: 1 hour

    Total Time: 2 hours 10 minutes

    Description

    This Homemade Chicken Pot Pie is made completely from scratch! It has a buttery, flaky crust and the most luscious chicken and vegetable filling!

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    For the Crust:

    • Place the flour, sugar and salt into a bowl and mix well. 

      2 1/2 Cup All-Purpose Flour, 1 Teaspoon Granulated Sugar, 1 Teaspoon Salt

    • Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

      1 Cup Unsalted Butter

    • Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

      8-12 Tablespoon Ice Water

    • Smash the dough together and separate into two balls.

    • Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough. 

    • Preheat the oven to 425 degrees F.

    • Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

    For the Filling:

    • Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.

      1 Cup Carrots, 1 Cup Frozen Corn, 1 Cup Frozen Peas

    • Stir together the chicken and veggies in a bowl. Set aside.

      1 Rotisserie Chicken

    • In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.

      1/3 Cup Unsalted Butter, 1/2 Yellow Onion, 1 Stick Celery, 2 Cloves Garlic

    • Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.

      1/3 Cup All-Purpose Flour, 3/4 Teaspoon Salt, 1/4 Teaspoon Black Pepper, 1 Pinch Nutmeg, 1 Teaspoon Fresh Thyme

    • Slowly add the broth and milk, stirring frequently until thick. Remove from heat.

      1 3/4 Cup Chicken Broth, 2/3 Cup Whole Milk

    • Stir in the chicken and veggies and pour into a pie dish.

    • Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

    • Whisk together the egg and the water and brush it all over the top crust.

      1 Egg, 1 Teaspoon Water

    • Bake for 30 minutes at 425 degrees F, or until golden brown.

    • Allow to cool slightly and serve!

    • One rotisserie chicken yields about 3 cups of cooked chicken
    • Chicken pot pie will keep for up to 5 days in the refrigerator.

    Serving: 1gCalories: 343kcalCarbohydrates: 8gProtein: 35gFat: 19gSaturated Fat: 8gCholesterol: 158mgSodium: 922mgPotassium: 502mgFiber: 1gSugar: 2gVitamin A: 3055IUVitamin C: 6mgCalcium: 60mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

    A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.A whole chicken pot pie with one piece cut showing the creamy sauce and carrots and peas and chicken in the filling.

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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  • Homemade Chicken Pot Pie

    Homemade Chicken Pot Pie

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    This cozy chicken pot pie recipe is the ultimate comfort food.

    A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

    plated Chicken Pot Pie

    A Family Favorite Recipe

    This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!

    • Easy to make: Making pot pie from scratch takes time but it is easy to make.
    • Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
    • Short cut crust: Pie pastry can be made from scratch or use packaged pie dough to make it faster.
    • Freezer friendly: Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
    ingredients for chicken pot pie on a baking sheet

    Ingredients for Chicken Pot Pie

    Chicken – Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.

    Vegetables – I use fresh veggies like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.

    Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.

    Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.

    cooked onions in butter in a white saucepan
    vegetables, flour and seasonings in a white saucepan
    a creamy sauce in a white saucepan
    a pot with peas, chicken and potatoes

    How to Make Chicken Pot Pie

    1. Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
    2. Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
    3. Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
    4. Bake: Bake until the crust is golden brown.
    a baked chicken pot pie

    Holly’s Tips for Perfect Pot Pie

    • For a glossy, golden surface, brush the dough with an egg wash before baking.
    • Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
    • Place foil around the edge of the pie to prevent the crust from overcooking or burning.
    • Allow enough time for the pie to cool so it thickens up a bit before serving.

    Reheating and Freezing

    Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.

    Freezing: This easy chicken pot pie is a great freezer meal and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.

    Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.

    More Cozy Chicken Recipes

    Did you make this Chicken Pot Pie Recipe? Leave us a comment and a rating below!

    plated Chicken Pot Pie

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    Homemade Chicken Pot Pie

    Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

    Prep Time 20 minutes

    Cook Time 1 hour

    Rest Time 10 minutes

    Total Time 1 hour 30 minutes

    a saucepan

    Deep Dish Pie Plate with white background

    • Preheat oven to 400°F.

    • In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

    • In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

    • Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

    • Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.

    • Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

    • Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

    • Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.

    • Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.

    • Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

    • Let the pie rest 10-15 minutes before cutting to thicken.

    Cut slits in the pastry to allow to vent. 
    Allow the pie to cool so it can set up a bit and isn’t runny.
    Brushing pastry with egg makes it shiny and golden.
    To Make Individual Pot Pies with Puff Pastry

    1. Increase liquid (broth/cream) by ¼ cup.
    2. Divide mixture over 6 oven-safe bowls.
    3. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
    4. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
    5. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

    Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Entree, Lunch, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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  • Tourtiere (Meat Pie)

    Tourtiere (Meat Pie)

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    This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

    Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

    savory Tourtiere Meat Pie

    What is Meat Pie?

    A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

    This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

    ingredients to make Savory Meat Pie-Tourtiere

    Ingredients for Meat Pie

    Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

    Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

    Spices – Both savory and warm spices give this meat pie its traditional flavor.

    Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

    top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

    How to Make Meat Pie

    Making a homemade meat pie is easy.

    1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
    2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
    3. Place the meat mixture in a pie crust and bake until golden brown.

    Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

    process of making a Savory Meat Pie-Tourtiere

    Tips for the Best Meat Pie

    • To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.

    Leftovers

    To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

    To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

    To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

    Savory Pie Recipes

    Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!

    Savory Meat Pie slice taken out of the pie to show filling

    4.96 from 122 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Tourtiere (Meat Pie)

    This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

    Prep Time 35 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 45 minutes

    • Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

    • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

    • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

    • Preheat oven to 425°F.

    • Line a deep-dish pie plate with the dough and add the meat pie filling.

    • Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

    • Bake for 45-55 minutes or until bubbly and crust is golden.

    • To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

    Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American, French

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Holly Nilsson

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  • Easy Buttermilk Pie

    Easy Buttermilk Pie

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    This easy-to-make dessert uses simple ingredients.

    Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.

    dish of Buttermilk Pie with a slice missing
    • Buttermilk pie is very easy pie recipe.
    • It uses ingredients you likely have on hand.
    • The pie filling is a creamy, velvety custard filling that melts in your mouth!
    • This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.

    What is Buttermilk Pie?

    This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.  

    The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.

    What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.

    ingredients for buttermilk pie

    Ingredients in Buttermilk Pie

    • Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.
    • Eggs – Eggs make help the batter to set. Ensure they’re room temperature.
    • Butter – Use unsalted butter.
    • Sugar – Granulated sugar adds sweetness.
    • Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.
    • Pie Crust – For ease and speed, use a pre-made crust or make this flaky homemade pie crust if time allows. With a store-bought pie crust, it’s ready to go in the oven in under 10 minutes!
    Buttermilk Pie dry ingredients being added to wet ingredients
    Buttermilk Pie batter being prepared

    How to Make Buttermilk Pie

    It’s so easy to make this recipe.

    1. Beat eggs until foamy. Add butter, sugar, and flour.
    2. Mix in the remaining ingredients until smooth.
    3. Pour into a pie crust and bake until golden brown (per the recipe below.)

    You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.

    Buttermilk Pie batter being poured into crust

    How to Store

    Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.

    This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.

    A slice of Buttermilk Pie

    Sweet Southern Favorites

    Did you enjoy this Buttermilk Pie? Be sure to leave a rating and a comment below!

    Buttermilk Pie sliced in a pie plate

    4.96 from 47 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Buttermilk Pie

    Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.

    Prep Time 15 minutes

    Cook Time 55 minutes

    Total Time 1 hour 10 minutes

    Pie Plate on white background

    Mixing Bowls on white background

    • Preheat oven to 350°F.

    • Line a 9-inch pie plate with unbaked pie dough.

    • In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.

    • Add the vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.

    • Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.

    • Cool completely before serving.

    You can use pre-made crust or prepare a Flaky Homemade Pie Crust. If the edges of the crust begin to brown, you can cover them with aluminum foil or a pie shield.
     

    Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    baked Buttermilk Pie with a slice taken out with a title
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  • Sugared Pear Galette Pie – Oh Sweet Basil

    Sugared Pear Galette Pie – Oh Sweet Basil

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    Juicy thinly sliced pears wrapped in a buttery flaky crust in a rustic style pie called a galette. This Perfect Sugared Pear Galette Pie is 100% the greatest dessert ever, imho.

    However, not everyone feels that way, which is totally fine but I was missing it! This last Thanksgiving we enjoyed a glorious meal but since the families aren’t into pie all that much, I really was feeling it. So, my friend Kerri and I decided to have a little gathering 2 days after the holiday but then disaster struck- a barfing kiddo!

    Our plans were foiled but I couldn’t get this idea of a pear dessert out of my head. So, Saturday rolled around and I started testing recipes and holy moly, it was inspired! Every single person in my family devoured it and Cade kept saying, forget apple pie, this is my new favorite!

     

    Ingredients for a Pear Galette

    When all is said and done, you only need 8 ingredients to make this recipe. I couldn’t believe that when I actually sat down and counted the ingredients…only 8! And most of them you will already have on hand. I’m going to go out on a limb and say that the only thing you’ll need to go to the store for are the pears and candied ginger, unless you’re running low on a pantry staple. Here is what you will need:

    Crust

    • Flour – just regular all purpose flour
    • Sugar – adds a little sweetness to the crust
    • Salt – enhances all the flavors
    • Unsalted Butter – if you only have salted butter, just omit the salt from the recipe
    • Ice Water – get the water as cold as you possible can, it helps the butter stay cold making a flakier crust

    Filling

    • Butter – adds richness and flavor to the filling
    • Pears – I like a combination of Bartlett and Bosc, Anjou also works great
    • Sugar – adds sweetness to the filling
    • Flour – helps the filling thicken
    • Cinnamon – adds that signature fall/holiday flavor
    • Candied Ginger – this is the secret weapon, that extra pop of flavor is amazing

    Egg Wash

    • Egg – whisked well, it helps the crust bake to golden perfection
    • Water – thins out the egg wash a little
    • Sugar – adds a little sweetness and extra shimmer to the crust

    The measurements for each of the ingredients is listed in the recipe card at the end of the post. You can save and/or print the recipe there as well.

     

    a photo of a slice of a pear galette sitting on a small wooden dessert plate with a golden fork sitting next to the pie.

     

    Four Important Tips for the Best Pear Galette

    There are a few things that make this recipe extra special…

    1. The crust. We aren’t going to make a traditional crust, we are going to make a flakier, sheets of pastry dough crust (see section below for more details). This is accomplished by rolling out the butter in long sheets which I read about in a book long ago. Their version took a few hours and too many steps for me, so I’ve shortened things up and made it crazy easy. In fact, if you struggle with a pie crust this is your new best friend.
    2. Brown Butter. Need I say more? Head to our chewy pumpkin cookies post for instructions on how to brown butter if you need more info on that step.
    3. Slightly firm pears. I prefer a Bosc pear as it’s got a more gourmet flavor but Bartlett is great too. In fact, I love the beauty of layering both into the crust for a little variety and color. But most important of all, don’t let them get too soft, instead use a slightly firm pear so it holds up in the baking process.
    4. Candied Ginger! I know, it’s not the norm, but at first I thought I’d sprinkle some at the end for a little sparkle, but then I minced it fine and tossed it all together and sure enough, it added the tiniest burst of flavor and added a total holiday vibe that I can’t get enough of!

    a photo of a whole rustic galette with a golden flaky crust and beautiful layers of sugar glazed pears.a photo of a whole rustic galette with a golden flaky crust and beautiful layers of sugar glazed pears.

     

    How to Make a Layered Pastry Crust

    Making this crust might be a little different than what you are used to, but it’s going to become your new favorite pastry crust! If making a traditional pie crust intimidates you, then give this style a try! I find that it’s a little easier to work with.

    Let’s walk through all of the steps…

    1. Whisk the dry ingredients together in a medium bowl. Take the stick and half of butter and cut them in half lengthwise and then in half again crosswise. You’ll end up with 4 long rectangular sticks. Toss the butter sticks in the flour mixture until they are well coated. Dump the butter and flour mixture onto the counter.
    2. Start rolling the butter into long strips using a rolling pin. Use a bench scraper to scrap up any butter that gets stuck to the rolling pin or counter. Keep using the flour on the counter to cover the rolling pin and butter to keep it from sticking.
    3. Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

    Folding the Dough

    1. Gather everything into a rectangle. It will look really shaggy but do not worry, we will change that. Roll the dough into a long rectangle with the short end closest to you. Use the scraper again to fold the top of the dough over itself downward and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.
    2. Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.
    3. Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes.
    4. On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.  

    At this point your crust is ready. Folding the crust over and over creates layers of buttery crust that becomes so flaky and delicious when it bakes.

    a photo of a sugared pear galette with slices cut into the pie and there is a scoop of vanilla ice cream in the middle of the pie.a photo of a sugared pear galette with slices cut into the pie and there is a scoop of vanilla ice cream in the middle of the pie.

     

    What is a Galette?

    A galette is rustic style free-form pie made with a single crust of pastry or bread dough. It can be baked in a pie tin, but can also just be baked on a cookie sheet.

    You get all the flavor and benefits of a pie without having to worry about crimping the edges, weaving the perfect lattice top or making a beautiful top crust. 

    Favorite Toppings for a Pear Galette

    A slice of pear galette is delicious on it’s own, but topping it with a scoop of vanilla ice cream while it’s still warm is extra divine! If you don’t have ice cream, a dollop of whipped cream also is extraordinary!

    a photo of a whole sugared pear galette with thinly sliced pears and a golden sugared rustic crust.a photo of a whole sugared pear galette with thinly sliced pears and a golden sugared rustic crust.

     

    Storing, Reheating and Freezing a Galette

    This is a great dessert to make ahead because it stores so well. If you’re serving it on the same day, you can bake it in the morning and then store it at room temperature until you’re ready to serve.

    Leftover galette will last in the refrigerator for up to 3-4 days. Be sure to cover it so it doesn’t get dry. The crust will start to get soggy after a day or so.

    To reheat a galette, place it on a baking sheet and warm it in the oven for about 10 minutes at 375 degrees F. If you are just trying to reheat a single serving, zap it in the microwave for 30 seconds.

    Leftovers also freeze very well. Let it cool completely, then make sure it is stored in a freezer safe and airtight container. It will last for up to 3 months.

    Can I Use Apples Instead of Pears?

    I know that a few of you will not be convinced that you have to try this with PEARS, so yes, this absolutely can be made with apples. Slice them thin (you can peel them if you want to) and layer them in the middle of the crust. Bake at 400 degrees F for 30-40 minutes. I like to sauté my apples first for about 5 minutes to cook them down a little. If you do this, it will only need 30 minutes to bake. I like to use a combo of Granny Smith and Honeycrisp apples. 

    a photo of a single slice of pear galette pie sitting on a wooden dessert plate with a scoop of vanilla ice cream sitting next to the pie and a golden fork sitting on the plate.a photo of a single slice of pear galette pie sitting on a wooden dessert plate with a scoop of vanilla ice cream sitting next to the pie and a golden fork sitting on the plate.

     

    Why You Will Love this Pear Galette

    Let me just bullet point a few of the reasons that you are going to fall in love with this pear dessert:

    • The crust is buttery, flaky, easy to make and there is no shaping or fancy crust work needed.
    • The combination of pear with cinnamon and ginger is the epitome of fall and is so comforting.
    • You only need 8 ingredients to make this pie from start to finish.
    • The whole family will love it!
    • You can make it ahead of time and just store it on the counter until ready to serve.
    • Top it with ice cream or whipped cream if you want but it tastes phenomenal without it too!
    • You get the flavor and comfort of a homemade pie without all the work and time it takes to make a pie.

     

    a photo of a whole pear galette full of thinly sliced juicy pears topped with sugar and little pieces of candied ginger.a photo of a whole pear galette full of thinly sliced juicy pears topped with sugar and little pieces of candied ginger.

     

    Pear…the often forgotten, delicious flavor of fall. Pears get forgotten with all the pumpkin and apple recipes that flood your social media feeds, but this recipe is going to change that! Our sugared pear galette pie is sure to bring pears back to the party!

    More Pear and Galette Recipes You’ll Love

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    For the Crust

    • Whisk the sugar, salt and flour together. Cut the butter in half lengthwise and then in half again crosswise, creating 4 long rectangles. Toss the butter in the flour until well coated and then dump out on the counter.

    • Using a rolling pin, begin rolling the butter into long strips. Use a bench scraper (link to a metal one) to scrape up any butter sticking to the counter or rolling pin. Use the flour on the counter to coat the pin over and over as needed to help with this.

    • Once all the butter is in long sheets, use the scraper to pull everything into a loose pile. Sprinkle 4 tablespoons of ice water on top and use your hands to toss the mixture together until everything is moistened.

    • Gather into a rectangle. Do not worry about how shaggy it looks, we will change that. Roll the dough into a long rectangle with the short end by you. Use a bench scraper again to fold the down over itself and then fold the bottom up over the top, creating a dough folded into thirds like a letter. It will still be crumbly at this stage.

    • Turn the dough 90 degrees and roll the dough out again. Then fold into thirds again. Turn 90 degrees and roll out one final time. It should be a cohesive dough at this point. You can do it one more time if needed to get it all together but I think only 3 times is best.

    • Fold the dough into thirds one last time and wrap tightly in plastic wrap. Chill in the fridge for 30-45 minutes. 

    • On a lightly floured surface, roll the dough out into a rough circle and transfer to parchment on a cookie sheet or baking stone. Cover in plastic and refrigerate while you make the filling.  

    For the Filling

    • In a small skillet over medium heat, cook the butter until nutty in smell and foamy, golden color. Remove to a bowl, scraping any browned bits from the bottom to cool.

    • In a small bowl, stir together the cinnamon, sugar, flour and ginger bits. Slice the stems and bottoms off of the pears and slice in half. Using a melon baller (***link to amazon) scoop out the seed.

    • Lay on the cut side and slice in thin slices. You can leave the tops attached so it easily fans out. Remove the pastry from the fridge and brush the center, leaving a 3″ border, with the butter.

    • Sprinkle about 1 tablespoon of the sugar mixture over the butter and then fan the pears over the top. Brush the pears with butter, gently lifting layers the brush in between as you’d like and then heavily sprinkle with all remaining sugar.

    • Begin folding up the crust over the bottoms of the pears, wetting your fingers and brushing a little of the water when the dough folds over itself to help seal it together.

    • Place back in the fridge and heat the oven to 400. You can preheat a stone and transfer the galette to the hot stone for an extra crisp crust.

    • Whisk the egg and water together, a little more water than normal is going to help create a more sugary topping. Brush over the crust and heavily sprinkle with sugar, no need to use all the sugar, just as much as you’d like, but I am liberal with mine.

    • Bake at 400 for 30-40 minutes. Set aside to cool for 20 minutes and eat!

    I like 2 bartlett and 2 bosc pears.

    Serving: 1sliceCalories: 382kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 264mgPotassium: 141mgFiber: 3gSugar: 22gVitamin A: 715IUVitamin C: 4mgCalcium: 23mgIron: 1mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

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  • Lemon Meringue Pie

    Lemon Meringue Pie

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    This is the only lemon meringue pie recipe you’ll ever need!

    A buttery homemade pie crust is filled with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue.

    It takes a little time, but this pie is a masterpiece and relatively easy to make!

    slice of Lemon Meringue Pie with lemon slices

    Ingredients for Lemon Meringue Pie

    • Crust: This pastry uses cold butter for great flavor and a flaky pie crust. Of course, pre-made or frozen pie crusts or graham-cracker crusts can be used if time is short!
    • Sugar: Sweetens each layer of the pie, from the crust to the meringue topping.
    • Butter: Adds a smooth finish to the lemon filling.
    • Cornstarch: Thickens the lemon filling and helps keep the meringue from weeping.
    • Eggs: Separated into yolks for the filling and whites for the meringue, they add richness and structure.
    • Lemon juice and zest: Provide a bright, tangy flavor to the filling, making the pie zesty and refreshing.
    • Vanilla extract: Adds a hint of sweetness and depth to the meringue.
    sugar , salt , butter , vanilla , water , lemons , corn starch , flour and eggs with labels to make Lemon Meringue Pie

    A couple of tips to juice and zest a lemon:

    Zest – The key to zesting is to remove only the yellow part of the lemon skin, as the white pith underneath can be bitter. Use a zester, a microplane grater, or the finest side of a box grater. Typically, you’ll get about 1 tablespoon of zest from each lemon.

    Juice – To get the most juice from your lemons, ensure they are at room temperature. If your lemon has been refrigerated, simply microwave it for about 15 seconds before juicing.

    Place the lemon on the counter and, using the heel of your hand, roll it while applying pressure. Cut the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice.

    How to Make Lemon Meringue Pie

    adding butter to flour mixture to make Lemon Meringue Pie
    Lemon Meringue Pie crust ingredients rolled into a ball
    poking holes into crust to make Lemon Meringue Pie

    For the Crust

    1. Cut the chilled butter into the crust ingredients per the recipe below. Add a bit of cold water to form a dough. Roll out the crust, fit into a pie plate
    2. Bake until light golden brown. Let cool.
    adding sugar , lemon zest , eggs and flour together to make Lemon Meringue Pie
    adding butter to Lemon Meringue Pie mixture
    filling in crust to make Lemon Meringue Pie

    For the Filling

    1. Whisk the lemon curd ingredients (per the recipe below) in a saucepan over medium heat until thickened. Remove from heat and stir in butter.
    2. Pour lemon filling into the baked pie crust.
    egg whites in a bowl to make Lemon Meringue Pie
    adding ingredients together to make filling for Lemon Meringue Pie
    adding whipped topping to Lemon Meringue Pie

    For the Meringue Topping

    1. Cook cornstarch and water over medium heat until thick. Beat egg whites and sugar until glossy stiff peaks form.
    2. Stir in the cornstarch mixture and top the pie.

    Bake the Pie

    1. Bake until the peaks on the meringue are light golden brown.
    2. Cool the pie on a wire rack before chilling completely in the refrigerator.
    top view of Lemon Meringue Pie

    Tips for Perfect Lemon Meringue Pie

    • Handle the pie crust as little as possible to prevent the heat from your hands from melting the butter and chill the dough before rolling it out. Poke the bottom of the crust with a fork to keep it from bubbling up.
    • When blind baking the crust, add a piece of parchment paper and fill it with dry beans or pie weights.
    • Use clean (oil-free) and dry beaters and a bowl when making meringue. Any amount of oil or egg yolk will keep the egg whites from getting fluffy.
    • Superfine sugar will dissolve faster in both the lemon filling and meringue.
    • Ensure the meringue touches the edges of the crust all of the way around or it may pull away from the crust.
    • If using pre-made lemon pie filling, heat it in the microwave before pouring it into the pie shell. The filling must be hot when the meringue is spread over the top.
    Lemon Meringue Pie with a slice taken out

    Storing Lemon Meringue Pie

    Keep leftover lemon meringue pie in the refrigerator for up to 2 days covered lightly in plastic wrap.

    The pie crust can be baked up to a day early so it’s cooled enough for the filling. Double up on this pie crust recipe and keep it in the freezer for up to 3 months.

    Lemon meringue pie can be frozen (technically, ANY pie can be frozen), but due to the corn starch in the filling and the nature of the meringue, it will not thaw well so it’s not recommended.

    Lemon Love

    Did your family love this Lemon Meringue Pie recipe? Leave us a comment and a rating below!

    slice of Lemon Meringue Pie

    4.86 from 35 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Lemon Meringue Pie

    This Lemon Meringue Pie recipe is cool, creamy, and tangy with a perfect cloud of toasted meringue on top!

    Prep Time 20 minutes

    Cook Time 30 minutes

    Chill Time 8 hours

    Total Time 8 hours 50 minutes

    For the Crust

    • In a medium bowl, stir together the flour, sugar, and salt. Use a pastry cutter or fork to cut in chilled butter until it reaches pea-sized chunks.

    • Gradually add in cold water, stirring each time until the dough can be pressed together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.

    • Preheat oven to 425°F.

    • Lightly flour the surface and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry.

    • Gently press into the pie plate and over the sides. Trim the edges and crimp as desired. Poke the bottom and the sides with the tines of a fork all over to help prevent puffing (or line pie crust with parchment and use pie weights if you have them).

    • Bake for 12-15 minutes or until the pie crust is baked through and light golden brown. Set aside while you make the filling.

    For the Filling

    • In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.

    • Cook over medium to medium-high heat, whisking constantly until the mixture comes to a boil and thickens. It will be slightly thicker than pudding. This can take 10-15 minutes, but don’t rush it. Once thickened, remove from heat and stir in butter.

    • Pour hot filling into the pie crust, set aside and prepare the meringue.

    For the Meringue

    • Preheat the oven to 375°F.

    • In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.

    • In the bowl of a stand mixer fitted with a whisk attachment, or a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.

    • Gradually add in the sugar, beating until stiff glossy peaks form.

    • Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.

    • Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.

    • Bake at 375°F for 5-8 minutes or just until the tops of the meringue are light golden brown — don’t overbake.

    • Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.

    • Slice and serve.

    Keep leftover lemon meringue pie covered in the fridge for up to 2 days. 
    If using fresh lemons for juice; medium-sized lemons yield about 4 tablespoons of juice to equal ¼ cup (and 1 tablespoon of zest). When in doubt, get extra! The zest adds lots of lemon flavor so don’t skip this part!

    Calories: 467 | Carbohydrates: 74g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Does lemon meringue pie need to be refrigerated?

    Lemon Meringue Pie is best enjoyed shortly after preparing, but it does need to be refrigerated to set. I like to make this pie the day before, then chill overnight uncovered. It slices easily but is still fresh. Leftovers can be stored on the counter for a couple of hours, but will ultimately need to be refrigerated. Your pastry may not be quite as flaky the next day, but it will still be delicious!

    Can you use store bought lemon pie filling?

    If you’re in a pinch, you can use a store-bought lemon filling or even a store-bought refrigerated pie crust to save yourself some time. The important thing is that your filling is hot when your meringue goes on, which prevents weeping.

    Is lemon meringue pie served warm or cold?

    This pie can be served either at room temperature or chilled.

    If you’re a lemon lover like myself, you might want to check out this blueberry lemon bread or this no-bake lemon cheesecake, too!

    top view of Lemon Meringue Pie with a title
    Lemon Meringue Pie with writing
    close up of Lemon Meringue Pie with a slice taken out and a title
    Lemon Meringue Pie and slice on a plate with a title

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    Ashley Fehr

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  • Chess Pie

    Chess Pie

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    Rich, dense, and creamy, this chess pie recipe is a Southern classic and a delicious favorite!

    A flaky pie crust is filled with a creamy custard with a thin crisp top layer.

    Chess Pie with icing sugar sprinkled on top

    Homemade Chess Pie

    • The jury is out on the true origin of the Chess pie, but two theories are that it can be made with whatever’s in the “chest” (pantry) which evolved to be “chess” or it was whipped up by a curious baker and called it “just pie.” Either way, this creamy, dreamy classic is a keeper!
    • Make chess pie up to a day in advance and chill until ready to serve! The rich flavors will just get better!
    • Just mix, fill, and bake! Chess pie is as easy as…well, pie!
    pie shell , cornmeal , salt , flour , eggs , vinegar , cream , sugar , vanilla and butter with labels to make Chess Pie

    Ingredients for Chess Pie

    Pie Crust – Use a ready-made pie crust or make this recipe and freeze the second crust for later.

    Filling – Many chess pie recipes use buttermilk, but few home cooks keep it on hand. This version uses cream and vinegar which bakes and tastes like a buttermilk custard. Even milk can be used instead of cream.

    Variations – Try using a graham cracker crust, or a cookie crust with Oreo or Nilla Wafers. Add ¼ cup of cocoa in Step 4 to make a chocolate chess pie. Mix in some toasted coconut or lemon juice with a little zest for a tropical chess pie.

    Toppings – Top chocolate chess pie with some chocolate shavings, cookie crumbs, whipped cream, or powdered sugar. Fresh blueberries, sliced strawberries, and slivered almonds add flavor and visual appeal to Chess pie.

    How to Make Chess Pie

    1. Blind bake the pie crust per recipe directions below.
    2. Whisk sugar and melted butter in a bowl. Stir in remaining ingredients until smooth.
    3. Pour filling into the crust and bake until the pie is set.
    4. Cool the pie completely before garnishing and serving.

    PRO TIP: Chess pie is done when the top is crackly and shiny like a brownie.

    adding weights to pie shell to weigh down into dish
    adding melted butter to sugar to make Chess Pie
    adding ingredients together to make Chess Pie
    adding filing to pie shell to make Chess Pie

    Storing Chess Pie

    • For best results, keep leftover Chess pie covered in the refrigerator for up to 4 days.
    • Once the pie is chilled firm, freeze the whole pie or slices in plastic wrap then in zippered bags for up to 3 months.
    • Thaw slices in the fridge or at room temperature until ready to enjoy!
    • Warm slices in the microwave, if desired.
    taking a slice of Chess Pie

    More Southern-Inspired Favorites

    Did your family enjoy this Chess Pie? Be sure to leave a rating and a comment below!

    close up of Chess Pie
    5 from 2 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chess Pie

    Chess Pie is a Southern classic dessert made with simple ingredients.

    Prep Time 20 minutes

    Cook Time 1 hour 30 minutes

    Total Time 1 hour 50 minutes

    Pie Plate on white background

    • Preheat the oven to 425°F.

    • Line a 9-inch pie plate with pie shell and with a fork, poke the crust in a few places to allow steam to escape. Place a piece of parchment paper in the shell and fill it with pie weights or dry beans.

    • Bake the crust for 5 minutes. Remove the weights and parchment and bake for an additional 3 minutes.

    • Meanwhile, in a medium bowl, whisk sugar and melted butter. Add the eggs, cream, cornmeal, vinegar, flour, vanilla, and salt. Whisk until smooth. Pour the filling into the prepared crust.

    • Place the pie in the oven and immediately reduce the oven temperature to 325°F. Bake for 70 to 75 minutes or until the pie is set.

    • Cool completely on a baking rack before cutting, about 2 hours.

    Chess pie can be covered and stored in the fridge for up to 4 days.  To freeze, wrap the whole pie or individual slices in plastic wrap and freeze for up to 3 months. 

    Calories: 412 | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 268mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 549IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    baked Chess Pie in the dish and a title
    close up of Chess Pie with a title
    creamy Chess Pie in the pie dish
    baked Chess Pie in the dish and plated slice with a title


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    Holly Nilsson
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  • Easy Banana Cream Pie

    Easy Banana Cream Pie

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    This banana Cream pie recipe is a quick version of an old-fashioned favorite.

    A flaky pie crust is filled with layers of sliced bananas, velvety vanilla custard, and crowned with whipped topping!

    Banana Cream Pie in the dish

    As Easy As Pie

    Banana cream pie is a staple in my kitchen (along with a classic apple pie). Banana cream pie can certainly be made from scratch with eggs (either just yolks or whole eggs); however, we love this version because it’s so easy and has a nice thick texture.

    Crust for Banana Cream Pie

    This banana cream pie recipe can be set in a traditional pastry pie crust or a no-bake graham cracker crust.

    Graham Cracker Crust: A graham cookie crust doesn’t require baking. Store-bought graham crusts tend to crack as the pie is served, so I suggest making a homemade graham crust; it takes about 5 minutes. This crust can also be made with vanilla wafer crumbs.

    Pastry Crust: If using a pastry crust (either homemade or frozen from the store), you will want to blind bake the pie crust (bake it empty in the pie pan).

    adding whipped cream to banana pudding to make Banana Cream Pie

    How to Make Banana Cream Pie (shortcut recipe)

    1. Bake the crust and cool completely if using pastry.
    2. Prepare the filling stir together pudding mix & milk, and fold in whipped topping (per the recipe below).
    3. Fill the crust with sliced bananas and top with the banana cream filling.
    4. Chill 4 hours or overnight, decorate with whipped cream and bananas.
    mixing ingredients to make pudding layer for Banana Cream Pie

    Quick Tips

    • When blind baking pastry, poke the crust with a fork to avoid bubbles.
    • If desired, this can be served in a no-bake graham crust (see notes)
    • Choose vanilla pudding; it really lets the fresh bananas’ flavor shine (banana pudding can overpower the fresh flavor).
    • Ensure the bananas are completely covered with the filling so they don’t brown.
    a slice of banana cream pie on a plate

    To Store Cream Pies

    Once the crust is finished, this banana pie recipe does not need to be baked. It tastes best when served chilled, refrigerate at least 3 to 4 hours uncovered before serving! If storing longer than 4 hours, lightly cover with plastic wrap.

    • Refrigerator: You can keep it in the fridge for up to 3 days; if you keep it too long, the bananas may get a bit weepy, but it’ll still taste great!

    More Banana Recipes We Love

    Did your family love this Banana Cream Pie? Be sure to leave a rating and a comment below!

    a slice of banana cream pie on a plate

    4.85 from 164 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Banana Cream Pie

    Whip up an easy banana cream pie using a pre-made crust for a quick and delicious treat!

    Prep Time 15 minutes

    Cook Time 10 minutes

    Cooling Time 4 hours

    Total Time 25 minutes

    Pie Plate on white background

    For the Pastry

    • If making a pastry crust, preheat the oven to 425°F.

    • Roll the pie crust into a 12-inch circle. Line a 9-inch pie plate wiht the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork.

    • Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake for crust 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden. Cool completely.

    For the Filling

    • Slice the bananas and arrange over cooled pie crust.

    • In a medium bowl, whisk the vanilla pudding mix and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping.

    • Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight.

    • Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.

    For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate. Chill for at least 15 minutes before filling.

    Calories: 293 | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 276mg | Potassium: 241mg | Fiber: 1g | Sugar: 30g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    For all of you who have loved and made the original from-scratch version, you can view and print the original from-scratch banana cream pie recipe here or you can print the easy banana cream pie listed above.

    Banana Cream Pie with banana slices and a title
    plated Banana Cream Pie with writing
    close up of Banana Cream Pie with writing
    Banana Cream Pie in the dish and plated with a title

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    Holly Nilsson

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  • Classic Pumpkin Pie – Oh Sweet Basil

    Classic Pumpkin Pie – Oh Sweet Basil

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    Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie? In fact, I’m pretty sure a song about pie would not only be awesome but certainly the most delicious song ever.

    Our classic pumpkin pie totally made from scratch, from the best pie crust recipe ever to a pumpkin filling that is perfectly spiced and creamy, it is a must-make every Thanksgiving.

    I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie. 

    Thanksgiving For Me Growing Up

    Thanksgiving has always been one of my favorite holidays. As a kid we always celebrated with more people than even fit into a house. Seriously, I remember going to my grandpa’s house in Le Grande, Oregon and all of the cousins, aunts and uncles would pile into the house, set up tables and chairs in every nook and cranny and still some of us kids would end up parking it on the floor somewhere because there just wasn’t enough room for so many people.

    If we didn’t travel then we would have as much family at our house in Vancouver, Washington as possible and then Dad would make sure that everyone at church had a place to go and often we would end up with a few extra families that had nowhere to go. It was awesome! The cousins ran around playing, everyone was snacking and finally we had a prayer and “dinner” which usually happened mid afternoon so it wasn’t dinner at all.

    A single slice of pumpkin pie topped with piped whipped cream and a pie crust leaf.

    Then we would clean up (always paper products as dishes for that many people would have been insane), the ladies and kids would do fun Christmas crafts, the men would sleep or watch football and then pie for all!

    And my favorite part? Well, the pie of course, but I actually loved the next day even more. We would be lazy and watch movies all day, snacking on leftovers and making turkey sandwiches on rolls. I love those sandwiches more than the actual dinner!

    Thanksgiving at Our House Now

    Most importantly it had been a time to be together, no matter who we were. Everyone always had a place to go, which I’ll be honest has been a little hard living where we live. Most people have lived here their whole lives and have so much family that they make their own plans and stick closely with their fam. If you aren’t from here and aren’t going anywhere it kind of feels lonely now. It’s not the holiday I grew up with, but it has taught me that I must be like Dad, always reach out and see if anyone else is alone instead of only focusing on my family. But, we do have pie, and pie makes everything ok.

    A whole pumpkin pie topped with piped whipped cream and pie crust leaves.A whole pumpkin pie topped with piped whipped cream and pie crust leaves.

    Ingredients for Pumpkin Pie

    You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. It makes a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!

    Here is your grocery list for the filling:

    • Pumpkin Puree
    • Heavy Cream
    • Half and Half
    • Salt
    • Sugar
    • Brown Sugar
    • Eggs
    • Cinnamon
    • Nutmeg
    • Cloves
    • Ginger

    The measurements for each ingredient can be found in the recipe card down below.

    A photo of all the ingredients needed for homemade pumpkin pie.A photo of all the ingredients needed for homemade pumpkin pie.

    How to Make Homemade Pumpkin Pie

    Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:

    • Preheat the oven.
    • Mix the pumpkin, heavy cream and half and half together in a large bowl.
    • Add the salt, sugars, eggs, and spices and mix everything together until smooth.
    A photo of a glass bowl full of pumpkin pie filling surrounded by ingredients for pumpkin pie.A photo of a glass bowl full of pumpkin pie filling surrounded by ingredients for pumpkin pie.
    • Pour all of the mixture into an unbaked pie shell.
    • Bake at a high heat for 15 minutes and then at a lower heat for 45-55 minutes.
      • Check the pie with about 20 minutes left and make sure the crust isn’t getting too brown. You can cover the crust with foil to keep it from getting too dark.
      • PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.
    • Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.
    • Top it with some fresh whipped cream or powdered sugar on top.
    A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.

    Can Pumpkin Pie Be Frozen?

    Yes! Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag.

    Place pumpkin pie in the freezer for up to 1 month.

    To serve, remove from the freezer and let sit in the refrigerator of 10-12 hours before you serve it.

    Can Pumpkin Pie Be Kept at Room Temperature?

    Pumpkin pie should be kept in the refrigerator.

    Wrap loosely with plastic wrap or aluminum foil.

    Refrigerate for 3-4 days.

    Can Pumpkin Pie Be Made Ahead?

    Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.

    A photo of a slice of pumpking pie with a fork slicing through the end topped with piped whipped cream and a pie crust leaf.A photo of a slice of pumpking pie with a fork slicing through the end topped with piped whipped cream and a pie crust leaf.

    Is Pumpkin Pie Filling Gluten Free?

    Pumpkin pie filling contains no wheat or other sources of gluten.

    Pumpkin pie filling is gluten free.

    Should I Use Fresh or Canned Pumpkin?

    Nine times out of ten, when asked this question about any ingredient, I would say fresh. For pumpkin pie, I say absolutely canned pumpkin is the way you want to go. It sets up better, has a better texture, and tastes better.

    A photo of a slice of pumpking pie with a bite removed topped with piped whipped cream and a pie crust leaf.A photo of a slice of pumpking pie with a bite removed topped with piped whipped cream and a pie crust leaf.

    How to Avoid Cracked Pumpkin Pie

    The biggest culprit of cracked pumpkin pie is over-baking. Doing that quick high heat bake and then baking at a lower temperature for the rest of the time will help you have a smooth pumpkin pie. Look for that puffed up middle and little movement in the middle. Then pull it from the oven. Letting it sit for at least 2 hours will also allow it to finish setting up.

    How to Top Pumpkin Pie

    Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.

    I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.

    A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.A photo of a pumpkin pie topped with piped whipped cream and stamped pie crust leaves taken from above.

    It’s just not Thanksgiving without pumpkin pie! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!

    The ultimate recipe for a classic pumpkin pie ohsweetbasil.comThe ultimate recipe for a classic pumpkin pie ohsweetbasil.com

    More PIE RECIPES You’ll Love:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 1 hour 10 minutes

    Total Time: 1 hour 25 minutes

    Prevent your screen from going dark

    • Preheat the oven to 400 degrees

    • Prepare your pie crust, set in the fridge as per the recipe and then form the crust in the pie plate, pricking the bottom of the crust and set back in the fridge for 30 minutes.

    • Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes.

    • Meanwhile, In a large pot, mix the pumpkin, salt sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly. Remove the pie from the oven.

    • Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.

    • In a bowl, beat the eggs until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.

    • Bake at 400 for 25 minutes then immediately turn the heat down to 350 degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.

    • Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.

    • Serve with fresh whipped cream or powdered sugar.

    This pie crust recipe makes enough for two pie crusts, so you’ll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.
    Keep pie in the refrigerator

    Serving: 1gCalories: 333kcalCarbohydrates: 37gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 272mgPotassium: 234mgFiber: 3gSugar: 23gVitamin A: 10085IUVitamin C: 3mgCalcium: 79mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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  • Homemade Pumpkin Pie Recipe

    Homemade Pumpkin Pie Recipe

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    This pumpkin pie recipe is the perfect bake-ahead fall dessert.

    It’s easy to make with pumpkin puree and spices all tucked inside a buttery flaky crust and baked until golden.

    No holiday meal would be complete without a slice of pumpkin pie.

    slice of pumpkin pie with whipped cream

    ‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around I’m ready for all things pumpkin!

    Ingredients in Pumpkin Pie

    This pumpkin pie recipe is made with simple ingredients. It’s easy to make and best of all, it should be made ahead of time.

    Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin.

    If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly.

    Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon.

    Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed.

    Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness.

    Pie Crust – I prefer homemade pie crust but of course, you can use store-bought pie dough (or even a graham crust). The crust does not need to be pre-baked (or blind-baked) for this recipe.

    pumpkin pie filling ingredients in a bowl

    How To Make Pumpkin Pie

    1. Line a 9-inch pie plate or pie dish with a prepared pie crust and add a sprinkle of flour and sugar to the empty crust.
    2. In a medium bowl, whisk together the pie-filling ingredients.
    3. Pour the pumpkin mixture into the prepared crust.
    4. Bake and cool. Top it with heaps of whipped cream!!
    • Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from getting soggy (or you can brush the crust with a bit of egg white instead).
    • Start with a high oven temperature and then reduce it to help bake the bottom crust.
    • If the edges of the pie start to brown too much, cover them with aluminum foil or a pie shield.
    • Pumpkin pie will be a little bit jiggly when it’s done but it should not be wet or wiggly.

    How to Know When Pumpkin Pie is Done

    Pumpkin pie will still have a slight jiggle when it’s fully cooked. It should not be wet or wiggly. Overcooking can cause cracks so once it’s cooked remove it from the oven and place it on a wire rack.

    filling a pumpkin pie

    How to Store Pumpkin Pie

    Fridge: Store homemade pumpkin pie lightly covered in the fridge for up to 4 days. Pumpkin pie can be served at room temperature or chilled (or even heated a little bit in the oven). My preference is room temperature so I remove it from the fridge about 2 hours before serving.

    Freezer: A baked pumpkin pie can be made ahead of time and frozen.  Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, thaw for at least 24 hours in the refrigerator.

    serving a pumpkin pie

    More Thanksgiving Pies

    Did you love this pumpkin pie recipe? Be sure to leave a rating and a comment below!

    slice of pumpkin pie with whipped cream

    4.98 from 86 votes↑ Click stars to rate now!
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    Homemade Pumpkin Pie Recipe

    This is a perfect pumpkin pie recipe filled with warm fall flavor.

    Prep Time 15 minutes

    Cook Time 1 hour

    Cool Time 2 hours

    Total Time 3 hours 15 minutes

    Pie Plate on white background

    Mixing Bowls on white background

    • Preheat the oven to 425°F. Adjust one rack to the lower third of the oven.

    • Line a 9-inch pie plate with a single prepared pie crust. Crimp the edges as desired.

    • In a small bowl, combine 2 teaspoons of sugar and flour. Sprinkle the mixture on the bottom of the prepared pie shell and set aside.

    Pie Filling

    • In a small bowl combine brown sugar, white sugar, pumpkin pie spice, and salt.

    • In a large mixing bowl, beat the eggs with a whisk. Stir in the pumpkin puree to combine. Add the brown sugar mixture and evaporated milk. Whisk to combine.

    • Pour the pumpkin mixture into the prepared pie shell and place it on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40-50 minutes or until set.

    • Cool on baking rack until completely cooled (at least 2 hours). 

    If using fresh pumpkin puree, line a strainer with paper towel and allow it to drain for at least 1 hour. 
    Use homemade or store bought pie dough. The pie crust does not need to be pre-cooked or blind baked. A sprinkle of flour and sugar keeps the crust from getting soggy.
    Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.

    Calories: 165 | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 250mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8415IU | Vitamin C: 2.9mg | Calcium: 126mg | Iron: 1.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Pumpkin Pie on a plate with writing
    Pumpkin Pie in a dish with a title
    piece of Pumpkin Pie with a bite taken out and writing
    Pumpkin Pie with a slice being taken out and a piece of Pumpkin Pie on a plate with writing

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    Holly Nilsson

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  • Homemade Blueberry Pie

    Homemade Blueberry Pie

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    Blueberry Pie is a classic dessert that has been passed down for generations.

    Sweet juicy blueberries are baked in a tender, flaky pie crust until golden brown and bubbly.

    Serve blueberry pie a la mode with vanilla ice cream!

    slice of Homemade Blueberry Pie with ice cream

    Crust for Blueberry Pie

    Pastry – If time allows, a homemade pie pastry is great but it’s totally okay to use ready to bake pie crust (fresh or frozen) too. If you prefer a crumb topping, like in my easy apple crumb pie, you can replace the top crust with a crumb topping!

    Baking – When baking a pie, the outer crust can brown faster than the rest. To over browning, use a pie shield or cover the edges with foil if they are browned before the rest of the pie.

    Precooked Blueberry Pie crust lattice

    Use Fresh or Frozen Berries

    This blueberry pie recipe thickens much better with fresh blueberries. While fresh berries are preferable, they’re not always available (or can be very expensive) so frozen blueberries are a good substitute.

    • Frozen blueberries do not need to be thawed, cooking time will need to be increased by 15 to 20 minutes.
    • Add 1 tablespoon of extra cornstarch to the blueberry mixture.
    • Frozen blueberries can sometimes release extra liquid making for a pie that can be a bit more runny. Be sure to allow at least 2 hours for the pie to cool after baking (longer is better). Once cooled completely and set, you can reheat the pie a little bit for serving.
    baked Homemade Blueberry Pie

    How to make Blueberry Pie

    1. Combine blueberry pie filling ingredients per the recipe below.
    2. Line the pie plate with the bottom crust and fill with berry mixture.
    3. Roll out the second pie crust and cut it into 1″ strips. Weave the strips over the pie to create a lattice crust.
    4. Brush with milk, butter, or an egg wash for a glossy finish.

    Cook until the pie filling begins to bubble and the crust is golden brown. Once the blueberry pie is perfectly done, be sure to allow time to cool and set.

    Slice of Blueberry Pie on a white plate

    More Blueberry Recipes

    Blueberries are great in pies but they’re perfect for lots of other baked goods as well!

    Did you enjoy this Homemade Blueberry Pie? Leave us a comment and a rating below!

    slice of Homemade Blueberry Pie with ice cream

    4.84 from 24 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Blueberry Pie

    Tender flaky pie crust filled with a sweet lemon-kissed blueberry filling.

    Prep Time 25 minutes

    Cook Time 45 minutes

    Total Time 1 hour 10 minutes

    Pie Plate on white background

    • Preheat oven to 400°F. Adjust a rack to the bottom of the oven.

    • In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.

    • Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.

    • Top the pie with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk and sprinkle with a little bit of sugar if desired.

    • Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.

    • Cool for at least 2 hours before serving.

    If edges of crust start to brown too much, cover with foil or use a pie shield.
    If using frozen blueberries, do not thaw first and add 1 tablespoon of additional cornstarch. Cook for an additional 15 to 20 minutes if needed.
    Leftover blueberry pie can be stored at room temperature for 2 days or in the fridge for up to 4 days. To store, cover the pie loosely with aluminum foil or plastic wrap and place it in the fridge.

    Calories: 344 | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 136mg | Fiber: 3g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 16.1mg | Calcium: 22mg | Iron: 1.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Homemade Blueberry Pie with a title
    Homemade Blueberry Pie in the dish with writing
    baked Homemade Blueberry Pie with writing
    plated Homemade Blueberry Pie with writing

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    Holly Nilsson

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