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Blueberry Pie

Blueberry Pie

How to Make a Lattice Pie Crust



Click here for the full Lattice Pie Crust Tutorial:

Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. Watch how we do it!

Be sure to check out our Blueberry Pie Recipe. Click here for the full recipe on Inspired Taste:

Also, you have to try our Flaky Pie Crust Recipe. You will never want to use store-bought pie crust again. Click here for the full recipe on Inspired Taste:

Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. – Joanne and Adam

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Blueberry Pie

Easy All-Butter Flaky Pie Crust Recipe – How to Make Homemade Pie Crust



For the full Flaky Pie Crust Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

Recipe for how to make pie crust with a food processor or by hand. This all butter pie crust recipe makes consistent flaky pie dough that’s a dream to roll out. You will never want to use store-bought pie dough again!

Once you have your crust ready you have to try our Blueberry Pie Recipe. Click here for the full recipe on Inspired Taste:

Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. – Joanne and Adam

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Blueberry Pie

Quick and Easy Blueberry Muffin Recipe – How to Make The Best Homemade Blueberry Muffins



Get the full Blueberry Muffin Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

VIDEO UPDATE: On July 22, 2016, Adam and I uploaded an updated Blueberry Muffin Video! The recipe is the same, but we have improved some of the footage and answered frequently asked questions. Check it out! Watch it here:

You only need one bowl to make these easy blueberry muffins with blueberries, flour, sugar, vanilla, and vegetable oil. One of our favorite muffin recipes!

A+ J’s Tip: Something to keep in mind: When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.

This recipe is inspired and adapted from the “To Die For Blueberry Muffins” recipe found on AllRecipes.com

Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. – Joanne and Adam

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Blueberry Pie

Blueberry Buckle



1/4 cup butter
3/4 cup sugar
1 egg
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups blueberries

Topping:
1/4 cup softened butter
1/2 tsp. cinnamon
1/3 c. flour
1/3 c. sugar

Grease and flour a 8″ square pan.

Cream butter and sugar, beat lightly. Add egg. Add dry ingredients and milk alternately. Fold in Blueberries.

Bake 375 for 35-40 minutes. Enjoy

I doubled this recipe in this video and used a 9×13″ pan.

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Blueberry Pie

Apple Blueberry Crumb Bars – Gluten Free



These Apple Blueberry Crumb Bars are a gluten free indulgence that’s like Winter kissing Spring. The buttery sweet crust will have everybody amazed that these are gluten free

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

To check out how I made the Apple Butter used in this recipe visit the EZGF blog for that recipe :

All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use my photographs. The music I used in the (title sequence) & (end sequence) is a track called “Golly Gee” by Kevin MacLeod at It’s Royalty Free Music used with permission under a Creative Commons license.

Ingredients for the Filling:

1 cup blueberries, rinsed and drained
1 apple peeled and diced
1½ cups apple butter
2 eggs
¼ cup heavy cream
1/3 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla

Ingredients for the Crust and Crumb Top:

2 1/2 cups gluten free Bisquick
2/3 cup sugar
1 cup cold diced butter
2 eggs
1 tbsp. cold water
1 tsp. vanilla extract

Ingredients for the Glaze:

1 cup confectioner’s sugar
2-4 tbsp. milk or heavy cream

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Blueberry Pie

American Pie Recipe – SORTED EATS



The first episode of ‘SORTED Eats America’ launches with a classic!

Ever since the iconic 1999 film ‘American Pie’ we’ve treated this recipe as the ultimate sweet symbol of the United States. Fused with another american classic… the blueberry pie we’re sure you’re going to fall in love with this!

Get the full recipe here:-

You can also buy our cookbook here:

Share your cooking results with us:

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Blueberry Pie

Beth’s Foolproof French Macaron Recipe | ENTERTAINING WITH BETH



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Learn the tips and tricks associated with perfecting the French Macaron cookie, one of the hardest cookies to master.

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MORE FOOLPROOF RECIPES
Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
Foolproof Snickerdoodles

RECIPE FOR BETH’S FOOLPROOF FRENCH MACARONS
Makes 24 completed sandwich cookies

INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself!

RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

METHOD:
Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.

Whip until they form a peak that stands upright. Think Seattle Space needle.

Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

ABOUT THIS CHANNEL
I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday!

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Blueberry Pie

Blueberry Pie Filling Stove Top Recipe



A fresh substitute for canned blueberry filling. Use it in any recipe that you want sweetened blueberry pie topping. This includes cheesecake, ice cream topping, cobblers – even pancakes!

Recipe
Dry Ingredients
3 tbsp. cornstarch or 6 tbsp. flour
1/2 tsp. grated lemon peel
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
3/4 c. sugar

1 c. water
4 c. fresh or frozen blueberries
2 tbsp. lemon juice

Mix dry ingredients in saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but carefully to prevent berries from crushing. Remove from heat, add lemon juice. Use in recipes calling for blueberry pie filling.

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