Wild Blueberry Pie with Shortbread Crust

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!

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.

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The Flakiest Savory Beef Pot Pie

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.

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.

My Best Homemade Chicken Pot Pie Recipe [+Video]

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!

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.

How to Make Chicken Pot Pie

Step 1: Make the Chicken Pot Pie Crust

A pot pie requires a special

Sugared Pear Galette Pie

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.

 

 

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 pos