Bruce Kulick and Lisa Lane Kulick are pie connoisseurs and have expertly crafted our list of classic pie recipes befitting a rockstar. We hope you love them as much as we do!
A fun and easy Graham Cracker Pie Crust recipe is perfect for making so many delicious pies that call for a classic Graham Cracker crust. This graham cracker pie crust recipe uses only 3 simple ingredients and comes out perfect every time!
In a large mixing bowl, combine the graham cracker crumbs and sugar together. Stir in the melted butter and combine evenly.
Pour the mixture into a 9-inch pie dish and use your hand to pat down the crumbs into the bottom and sides of the dish to create a compact crust. You can pre-bake the crust per recipe filling directions or at 350F for 10 minutes or can be used immediately for a no-bake dessert.
A fun and easy recipe tutorial is perfect for making a homemade buttery flaky pie crust for most of the Kulick's pie recipes. What's great is that only a handful simple ingredients are needed to make this easy pie crust recipe that comes out absolutely delicious!
In a large mixing bowl, combine the flour and salt. Then add the butter and shortening. Use a pastry cutter and cut down the butter and shortening until the mixture takes on a coarse, mealy texture, with lumps of butter and shortening about the size of peas. Alternate between 1 tbsp of cold water and cold vodka into the bowl and stir. Stop adding liquid when the dough begins to form clumps.
Transfer the dough to a floured flat surface. Flour your hands and fold the dough into itself until the somewhat melted fats have fully absorbed the remaining flour. Form the dough into a ball and cut in half. Form each half into a 1-inch thick disc and wrap tightly in plastic wrap and refrigerate.
Peach pie, oh my. This juicy, sweet, and utterly classic homemade peach pie recipe is always a welcome visitor in our home. It’s one we love to throw down when we know we’re having company. The scent of peaches is one that especially rocks!
Best Peach Pie Recipe
This epic peach pie goes down in the hall of fame as one of the most awesome pies on the planet. Just a few ingredients and you’ll be on your way to baking this beauty up!
Easy Peach Pie Recipe
If you’ve always wanted to bake a pie from scratch but never knew where to start, peach pie may just be the easiest one ever. It only requires a few easy ingredients and just a little time before you have baked up this classic fresh peach pie recipe.
Homemade Peach Pie Ingredients
Peaches – Use fresh, ripe peaches that are peeled and sliced. The star of your peach pie filling.
Sugar – For that iconic sweetness.
Lemon juice – Bring out that fresh peachy taste.
All-purpose flour – Helps make that interior texture lush and perfect.
To make this recipe for peach pie, start by making your pie dough. You’ll preheat the oven to 425F and get busy on the filling. Combine the peach slices, lemon juice, sugar, and flour in a large bowl and mix gently. Roll the pie dough into shape and put it in your pie plate, then add the peach filling. Sprinkle this with nutmeg, then roll out the second part of the pie crust and put it on top. You can make a lattice top or cover it (just cut slits if you do). Brush this with egg wash and then sprinkle with sugar. Bake for 15 minutes, then turn the heat down to 375F, baking for another 45 to 60 minutes. It’s ready when the pastry top is golden brown and the peaches are bubbly. Let this cool before serving.
Expert Tips and Tricks for the Perfect Peach Pie Every Time
Use a good peeler. This will help you easily remove the skins from your fresh peaches.
Make your pie crust in advance. It really saves time and all you have to do is then throw your pie together.
Choose good peaches. This is not the place for anything that is bruised or mushy. Good quality ripe peaches will ensure your peach pie filling recipe is top notch.
Never make this filling ahead. While you can do that with some other pies, peaches seep out too much liquid so you want to use them right away before they wind up making your pie soggy.
Which peach is best for pie?
Yellow peaches are the best for peach pie. They have a darker-colored skin and the flesh is yellowish orange in color.
How can I use fresh peaches instead of canned?
Fresh peaches are the best for peach pie. You do not want to use canned ones or it will come out mushy.
Do you boil peaches before baking?
No, there’s no need to boil your peaches before you bake them. You can just peel and slice them, then put them in the crust.
Do you thaw frozen peaches before making a pie?
Yes, you must thaw frozen peaches completely and then drain them well.
How do you prepare peaches for baking?
To prepare peaches for baking, you peel them, slice them, and then mix them with flour, lemon juice, and sugar.
Do you peel peaches for peach pie?
Yes, peel those peaches for your peach pie. It will turn out better this way!
What is the difference between peach pie and peach cobbler?
Cobblers are even easier than pies. Peach pie requires pastry but peach cobbler uses a biscuit batter and only has a topping while pies are more encased.
How to Cook Peach Pie?
You simply get your pie crusts ready, fill them with the peach mixture, and bake!
Should you pre-bake crust for a peach pie?
You do not need to pre-bake the crust for most fruit pies though some people find it helpful. Since this peach pie bakes so long, you won’t need to do that.
How Long do you bake Peach Pie?
In total, peach pie bakes for about an hour and 15 minutes.
How long does a pie take to bake at 350F?
When you bake most pies at 350F, it will take roughly an hour before it’s ready.
What temp is peach pie done?
Check the middle of your peach pie. If it’s at 180F, it is done.
How do you make a peach pie not runny?
Be sure you use flour in the pie filling and bake it for long enough. This will keep it from being runny.
How do you keep a peach pie from getting watery?
Using a thickener like flour helps when making the filling. Also, some say that the lattice top crust is the best way to keep it from getting watery inside.
What goes well with Peach Pie?
Nothing beats a slice of homemade peach pie with vanilla ice cream on top. Add some whipped cream too and you’ll be in pie heaven!
How to store Peach Pie?
You can keep a peach pie loosely covered on the counter, or you can keep it in the fridge.
How long does Peach Pie last?
At room temperature, peach pie will be good for 2 days max. In your fridge though, you can keep it for about 4 days.
Can you freeze Peach Pie?
Yes, you can! And it’s a good thing too because you can make extra and save it for up to 6 months. However, we recommend you eat it sooner rather than later.
How to reheat Peach Pie?
Warm your oven to 350F, cover your pie, and bake it for about 15 minutes. That should be perfect!
At Kulick's you know our passion for fresh fruit pies, and this Peach Pie recipe is a new favorite among our friends and family. This southern inspired peach pie recipe warms your home and your soul!
Make the pie dough and shape into 2 discs and refrigerate for at least an hour. (Click here for video).
Preheat the oven to 425F.
Make the filling: combine the peach slices, lemon juice, sugar, and flour in a large bowl and gently mix. Set aside.
Take on of the pastry discs out of the fridge and roll on a floured surface until it’s about 12 inches in diameter. Place in a 9 inch pie plate. Pour the peaches into the pie plate and sprinkle with the nutmeg.
Roll out of the second disc of pastry and place on top of filling or cut into strips to form a lattice crust. Wet the edges of the bottom pastry with water and pinch the bottom and top edges together and trim. Cut slits into the pastry if not doing a lattice top, otherwise brush with the egg wash and sprinkle with sugar. Bake for 15 minutes, then reduce the heat to 375F. Continue baking until the peaches are bubbly and pastry is golden brown, an additional 45-60 minutes.
Remove the pie from the oven and allow to cool completely on a wire rack. Once completely cooled, slice and serve.
If you’ve never heard of a shoofly pie, don’t worry about it. Just make it. Made with sweet molasses and brown sugar, it’s the pie you never knew you needed. This shoofly pie recipe is a hit with everyone and you can make it in a pinch…even if you’re all out of eggs!
Best Shoofly Recipe
With a crumb topping and gooey inside, this is the best shoofly pie you’re going to find. Rock their socks off by serving up a slice of this divine Amish-style pie.
Homemade Shoofly Pie Ingredients
Crumb topping – You’ll make this with all-purpose flour, dark brown sugar, cinnamon, nutmeg, salt, and unsalted butter.
Molasses – The star of the pie.
Boiling water – Part of the texture.
Baking soda – The other part of the filling.
Pie crust – Feel free to use our homemade pie crust recipe or a store bought pie crust and you’ll be all set.
Easy Shoofly Recipe
There’s only a few ingredients here, meaning it’s a super simple pie. Plus, it takes about an hour from start to finish, making it quick and easy to throw together any time you’ve got a wicked pie craving.
How do you Make Shoofly from Scratch?
To make this recipe for shoofly pie you’ll start by preheating your oven to 450F and make the crumb topping. Put the flour, sugar, cinnamon, nutmeg, and salt into a large mixing bowl, then add the butter and use a pastry cutter to combine. You’ll get something akin to cornmeal in texture. Then you’ll mix the molasses boiling water, and baking soda in a separate bowl. Pour this into your pie crust, then spread the crumb mixture evenly on top. Bake for 15 minutes, then turn the heat down to 350F and bake for 20 more minutes until it’s firm. Let your shoo fly pie cool completely before you serve it.
Expert Tips and Tricks for the Perfect Shoofly Every Time
Make sure that water is hot. This is the trick for getting the texture of the filling just right in this shoo fly pie recipe.
Don’t forget the baking soda. It creates balance for the pH with the molasses, which really helps if your molasses is a bitter variety.
Serve it up right. Shoofly pie is great by itself and some say you can even eat it for breakfast (hey, it’s got my vote). The only way to improve it though would be with a little vanilla ice cream and whipped cream on top.
What is shoefly pie?
Shoefly pie is the same as shoofly pie, a pie from Pennsylvania Dutch origins made with molasses and a crumb topping.
What is the origin of shoo fly pie?
Shoofly pie originates with the Pennsylvania Dutch colonists on the farms back in the early 1700s. They’d bake them in outdoor ovens and leave them to cool on the windowsill.
Is shoo fly pie German?
No, it is associated with Pennsylvania Dutch colonists and the Amish rather than Germans.
Why do they call it shoo fly pie?
Shoofly pie is believed to have gotten its name from a popular mule that wore boxing gloves with a traveling animal circus in Pennsylvania. This animal was so adored, it appeared on a brand of molasses. Others say that the molasses attracted flies when it cooled and hence, the farm wives would shoo flies away.
What is the meaning of shoo fly pie?
Shoofly pie is a pie from the US that is made with molasses and is linked to the Pennsylvania Dutch.
What state is known for shoofly pie?
Pennsylvania is the state that is known for shoofly pie with its large Amish population.
Why is shoofly pie popular?
In the olden days, this pie was popular because it didn’t include eggs. It was also easy to hold it in your hands and eat.
What does shoo fly pie taste like?
Shoofly pie tastes like molasses though some say it tastes similar to chocolate, and the rich gooey texture makes it more indulgent.
What is shoo fly pie made of?
Shoofly pie is made from all-purpose flour, dark brown sugar, cinnamon, nutmeg, butter, molasses, water, baking soda, and salt.
How to Cook Shoofly?
Shoofly pie is beyond easy to make, only requiring you mix a few essentials together and add them to the pie crust before baking.
How Long do you bake Shoofly?
You will bake your shoofly pie about 35 to 45 minutes.
What goes well with Shoofly?
All the pies on your dessert table will go great with shoofly pie, though that vanilla ice cream and whipped cream is the perfect topping.
How to store Shoofly pie?
You can keep shoofly pie on the counter. Just cover it well!
How long does Shoofly last?
You can move it into the fridge too, but either way, shoofly pie is good for about 5 days.
Can you freeze Shoofly?
Yes, shoofly pie freezes pretty well. The only point of contention is the crumb topping which may lose its texture, but it will still be good.
How to reheat Shoofly?
Simply warm this in the oven at a low temperature for about 10 minutes, around 250F should do the trick.
This classic molasses crumb cake inspired Shoofly Pie recipe is a fan favorite! Its sweet and buttery texture with the richness of dark brown sugar and molasses make this Shoofly pie really stand out. Enjoy!
Make the crumb topping by coming the flour, sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Add in the butter, using a pastry cutter to combine until the mixture forms a cornmeal texture.
Combine the molasses, water, and baking soda in a separate mixing bowl and then pour into the pastry shell. Evenly distribute the crumb mixture over the top.
Bake the pie for 15 minutes, then reduce the heat to 350F and bake an additional 20 minutes until firm. Allow to cool completely before serving
This sweet homemade raspberry pie recipe is a favorite for our home, and it’s going to be in yours too. Put on some rock, make it KISS, and be sure to make this pie ASAP!
Best Raspberry Pie Recipe
If you love raspberries, you’re going to love this pie. The inside has this sweet and fruity flavor and the perfect texture. It’s great for when raspberries are fresh, though you can always use frozen ones if you must, to make this pie that rocks!
Homemade Raspberry Pie Ingredients
Raspberries – Ideally, fresh ones.
Sugar – Make it sweet.
Lemon juice – Gives those berries even more bursting freshness.
Tapioca – It gives the filling a brighter look and a stickier texture.
Salt – Just a pinch.
Cinnamon – This warm spice adds an extra layer of flavor to the pie.
Butter – Make it unsalted and keep it cold and cubed.
Half and half – Just a little will be brushed on the crust.
Pie crust – Follow our recipe for the pie crust to make it from scratch!
Easy Raspberry Pie Recipe
All you do is make the filling and pour it into the pie crust which is why it’s an easy raspberry pie recipe to follow. We’ll show you how!
How do you Make Raspberry Pie from Scratch?
To make this recipe for raspberry pie, you’ll start by preparing the pie crusts using our pie crust recipe. Then you’ll preheat the oven to 425F. While that warms up, combine the raspberries, tapioca, sugar, lemon juice, cinnamon, and salt, then pour this into the pie crust and dot with the butter. Cover it up with the second pie curst and seal it up. Brush the top with the half and half, cut vents into it, then sprinkle coarse sugar on top if you like for a little extra yumminess. Bake for 15 minutes, then reduce heat to 375F, baking for about 20 minutes more until the top is golden and the filling bubbles. Let it cool completely before serving.
Expert Tips and Tricks for the Perfect Raspberry Pie Every Time
Don’t skip the half and half. This gives it a bit of a glossy top which looks amazing.
Make sure you vent. That top pie crust needs a few vents cut in to help the filling cook just right.
Protect your crust. Raspberry pie doesn’t need to bake as long as some of our other pies. Still, because every oven is different, if you look in on it and it’s getting too dark on top, use a pie shield or foil to protect it.
Frozen is ok too. If you’re trying to make a raspberry pie out of season, it may be hard to find fresh raspberries. You can use frozen ones if you thaw them completely and then fully drain them first.
What is a raspberry pie?
As the name suggests, a raspberry pie is a fruit pie made with a raspberry filling.
What is raspberry pie made of?
Raspberry pie is made with fresh raspberries, sugar, lemon juice, tapioca, cinnamon, butter, half and half, and salt.
What to do with lots of fresh raspberries?
If you have lots of fresh raspberries, there is nothing better than baking a fresh raspberry pie because it is very simple.
Can frozen raspberries be used in pies?
Yes, you can use frozen berries in pies. Fresh ones are better but frozen ones may be all that is available. Thaw them and drain them before using.
What are frozen raspberries good for?
Frozen raspberries can also be used in a raspberry pie if you can’t find fresh raspberries. You must allow for time to thaw and drain them before using.
Does raspberry pie filling have seeds?
Raspberries have small seeds in them so you will have seeds in your raspberry pie filling.
How do I make my berry pie not runny?
You need a thickening agent to keep it from being runny. In this raspberry pie recipe, tapioca is used because it really helps keep the texture of the filling intact.
How do you thicken raspberry pie filling?
The best way to thicken raspberry pie filling is by using tapioca. It gives it a wonderful texture too.
How to Cook Raspberry Pie?
Raspberry pie is made entirely in the oven, making it one of the easiest fruit pies ever.
How Long do you bake Raspberry Pie?
It takes about 35 minutes to bake a homemade raspberry pie which is pretty quick!
What goes well with Raspberry Pie?
We love vanilla ice cream scooped on top of our raspberry pie. Don’t forget some whipped cream too!
How to store Raspberry Pie?
Fruit pies like raspberry can be put on the counter and covered, though they will last longer if you put them in your fridge.
How long does Raspberry Pie last?
Raspberry pies don’t have a long shelf life. You’ll want to eat the rest of yours within 2 days.
Can you freeze Raspberry Pie?
Yes, that freezer can contain your raspberry pie. It must be wrapped really well though, and then you should make sure you use it within 4 months.
How to reheat Raspberry Pie?
Gently warm your raspberry pie back up by covering it in foil and baking at 350F for about 15 minutes.
At Kulick's, we love sweet fruit pie and this raspberry pie recipe is one we've perfected over time. This raspberry pie is wonderfully balanced and delicious. It's one of our absolute favorites!
Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for video).
Preheat the oven to 425F.
In a large mixing bowl, combine the raspberries, sugar tapioca, lemon juice, cinnamon, and salt until well combined. Pour the raspberry filling into the pie crust and dot with filling. Cover the filling with the second pie crust and flute or crimp edge with a fork to seal. Brush the top with cream and sprinkle coarse sugar on top (optional). Cut several vents into the center of the pie to allow steam to escape.
Bake the pie for 15 minutes, then reduce the heat to 375F. Bake until the crust is golden brown and the filling is bubbling, about 20 minutes.
Remove pie from oven and allow to cool completely on a wire rack before serving. Slice and serve with vanilla ice cream.
Some of those crazy, crazy, crazy nights had us heading to those diners for a slice of pie at odd hours. But with this blueberry pie recipe, we only have to head to my kitchen for a taste of the good stuff. This sweet blueberry pie is a must-make for anyone that loves a good fruity pie!
Best Blueberry Pie Recipe
Bursting with blueberries and a sweet flavor, you’ll be tasting this blueberry pie long before it meets your lips. The wonderful aroma just hangs in the air like a summer breeze, and you’ll be rewarded with incredible flavor once you get that taste!
Easy Blueberry Pie Recipe
Blueberry pie is a pretty easy one to make. It starts with simple ingredients, so if you can follow directions, you can definitely make this. Trust me, trying to play a live, sold-out stadium show is much harder than making blueberry pie.
Homemade Blueberry Pie Ingredients
Blueberries – Fresh are definitely best, though you could use frozen too. The star of your blueberry pie filling recipe.
Sugar – Gotta make it sweet.
All-purpose flour – Helps thicken things up.
Cornstarch – Even more thickness here.
Cinnamon – Adds that warming spice.
Lemon juice and lemon zest – Both of these really perk up the fresh blueberry taste.
Butter – Gotta dot unsalted cold, cubed bits of this on top.
Egg wash – Get the crust golden.
Pie crust – Follow our pie crust recipe for that here or buy it from the store.
Coarse sugar – It’s optional, but heavily recommended, to make that crust have that extra something.
How do you Make Blueberry Pie from Scratch?
To make this recipe for blueberry pie, you’ll start by getting your crusts ready, then make the filling by putting the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together. Then preheat the oven to 425F, roll out your dough and get it in the pie dish, pour the filling in, and dot with the butter. Add the other part of the crust in a lattice pattern, then brush with egg wash and sprinkle the coarse sugar. Bake for 25 minutes, then drop the heat to 375F while adding a pie shield to keep it from overbrowning while it bakes another 45 minutes. Let it cool for at least 4 hours.
Expert Tips and Tricks for the Perfect Blueberry Pie Every Time
Use both flour and cornstarch. This helps ensure the filling thickens up and keeps it from getting runny.
Put a baking sheet underneath. When that pie bubbles up, you’ll be glad you’ve got an extra measure of protection to keep from making a mess in your oven.
Go high then low. Blueberry pie turns out best when you bake it at a high temperature first and then lower it.
Protect the crust. Using a pie shield or aluminum foil, cover the edges of the crust when you lower the temperature. This keeps it from getting too browned.
Is it better to use fresh or frozen blueberries for pie?
Fresh blueberries are always better, though they may not be available when you want to make this pie. In that case, you can use frozen blueberries, though they must be thawed and drained well first.
Can I substitute frozen blueberries for fresh in pie?
Yes, you can use frozen blueberries if that is what you have. They need to be thawed out completely and drained before you use them.
Should I thaw frozen blueberries for pie?
Yes, thaw your frozen blueberries before putting them in a pie. If you skip this step, you will have a runny blueberry pie.
Do you cook blueberries before baking?
There is no need to cook the blueberries before baking. You can stir the filling ingredients together, then pour them into the pie crust.
Is it better to use flour or cornstarch for blueberry pie?
It is best to use both flour and cornstarch in your blueberry pie. The reason is to keep the filling from becoming runny and give it that perfectly thick and jammy texture.
How do you thicken blueberry pie filling?
You thicken blueberry pie filling by using flour and cornstarch.
How to Cook Blueberry Pie?
Blueberry pie is made completely in the oven. You just get the pie crusts ready, fill the pie pan with the filling, and top it off.
How long does a pie take to bake at 350F?
The majority of pies will take about an hour to bake at 350F. With blueberry pie, it needs to start out at a higher temperature for the first 25 minutes and then set to 375F for the remaining bake time of 45 minutes.
How do you know when blueberry pie is done?
You’ll know when you get to the end of the baking time and the crust is nice and golden on top and the filling is bubbling up through the lattice.
What goes well with Blueberry Pie?
There is nothing better than vanilla ice cream scooped right on top of your blueberry pie slice. Well, maybe some whipped cream too. But that vanilla ice cream is like perfection with this fruit pie.
Why did my blueberry pie come out watery?
You may not have baked it long enough for the filling to set. Also, using cornstarch and flour helps make the filling thicken up to prevent a watery texture.
How do you keep a blueberry pie from being runny?
Mix in cornstarch and flour with the filling mixture. This will give you that thick and delightful texture.
How do you make a blueberry pie not soggy?
You can put some egg wash on the bottom of the crust and blind bake it before you fill it. This will keep it from getting soggy.
How to store Blueberry Pie?
You can keep your blueberry pie on the counter for a day, though we think it’s best you put it in the fridge.
How long does Blueberry Pie last?
On the counter, it can last about 2 days, but in the fridge, you’ll have about 5 days to devour this blueberry pie.
Can you freeze Blueberry Pie?
Yes, and for up to 6 months at that! But it will lose that sparkle it had so try to eat it as soon as humanly possible after freezing.
How to reheat Blueberry Pie?
If your blueberry pie is frozen, you’ll need to let it thaw overnight in the fridge. Using the oven, preheat to 350F and then put the pie in until heated through, about 10 to 15 minutes. You should also cover it to keep that crust from burning.
At Kulick's you know our passion for fresh fruit pies, and this Blueberry Pie recipe is a true standout that took a long time to perfect. Deliciously balanced and sweet, this blueberry pie always has people coming back for seconds!
Egg wash: 1 large egg beaten with a tablespoon of whole milk
Optional: coarse sugar for crust
Instructions
Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for pie crust recipe).
Make the filling—in a large mixing bowl, combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together until a few berries burst and set aside.
Preheat the oven to 425F. While the oven preheats, roll out the dough in a 12-inch diameter circle and place into a 9x2 pie dish. Pour the filling into the dish and dot with butter on top and set aside.
Roll out the second disc of pie dough into a 12-inch diameter and use a pastry wheel to cut the desired number of strips for a lattice pie crust. Weave the pastry strips into a lattice pattern then flute or crimp the edges with a fork. Brush the top of the pie crust with the egg wash and sprinkle with the coarse sugar.
Bake at 425F for 25 minutes, then reduce the heat to 375F. Use a pie crust shield or aluminum foil to prevent overbrowning. Bake the pie until the filling bubbles over, about 45 minutes. Remove the pie from the oven and place on a cooling rack, allow to cool for at least 4 hours before slicing and serving. Serve with vanilla ice cream.
Blackberry pie is one of those summer treats that burst with sweet berry flavor. And it’s probably one of the easiest berry pies to make on the planet. If you can score some fresh blackberries, you’ve got to make it. Though if you froze your bounty of berries, you can surprise your fellow rockers with a slice of this homemade blackberry pie recipe during the holiday season!
Best Blackberry Pie Recipe
Get a slice of the best blackberry pie while you can! This stuff is so good, if you blink, you’ll be left with just a pie dish and some crumbs.
Easy Blackberry Pie Recipe
Blackberry pie is easy because it only requires a few simple steps. You can handle that, right? Of course you can!
Homemade Blackberry Pie Ingredients
Blackberries – Use fresh blackberries if you can (if not, use frozen black berries but thaw them and drain them first).
Sugar – Bring out that berry sweetness.
All-purpose flour – For thickening the filling.
Lemon juice – Fresh squeezed to help bring out the freshness.
Butter – Make sure it’s unsalted, cold, and cubed.
Egg wash – You’ll make this with a tablespoon of water and one large egg.
Coarse sugar – This will be the garnish for that extra sweet crispness on top.
Pie crust – Use our homemade pie crust recipe (or cheat and have a store-bought one ready, but ours is made to rock and it’s easy to make too!)
How do you Make Blackberry Pie from Scratch?
To make this recipe for blackberry pie, start by getting your pie crust (the top and bottom) ready. We’ve got a handy video for that. When you’re ready to bake, get your oven preheated to 375F, and put your pie dough into the 9-inch pie dish. Mix the blackberries, sugar, flour, and lemon juice in a large bowl, making sure you crush some of those berries. Then pour this into your pie crust, dotting it with the cold butter cubes. Top it with the top layer of crust, crimping the edges down. Cut some vents in the top and bake for an hour or until golden brown on top with the fruity filling bubbling. Let it cool on a wire rack for at least 4 hours before you serve.
Expert Tips and Tricks for the Perfect Blackberry Pie Every Time
You can use frozen berries. Fresh blackberries are best, but if you’re craving black berry pie and those berries are out of season or your store is out of stock, frozen will work. They must be thawed and drained first though.
Brush the crust with egg wash. This gives it that golden color.
Have a pie shield ready. This will protect your crust from burning if your pie isn’t ready yet. You can also use aluminum foil if you don’t have a pie shield.
A cookie sheet helps. Sometimes, fruit pies can bubble over, so avoid the mess by putting a cookie sheet underneath to catch anything that might spill over. Its a great trick when making this black berry pie recipe.
How to make blackberry pie?
Blackberry pie is made by mixing blackberries, sugar, flour, and lemon juice together, then pouring into a pie crust and topping with cubed butter. A top crust is added and cut for vents, then it bakes.
How do you prepare blackberries for pie?
Blackberries require little preparation. To ensure they taste their best in your pie, soak them overnight in a dish of salted water. In the morning, you can rinse and drain them ahead of putting them in your pie.
Can frozen blackberries be used in pies?
Yes, they most certainly can. While fresh is best, frozen berries can stand in when you can’t find the fresh ones. Make sure you thaw and drain them first.
How do you thicken blackberry pie filling?
For this blackberry pie, all-purpose flour does the trick expertly, making your filling rich and thick.
How do you thicken cooked blackberries?
If you are making a filling on the stovetop, you can add cornstarch. This will help the filling set up.
How to Cook Blackberry Pie?
Blackberry pie is all made in the oven for an easy pie that everyone will enjoy.
Should you blind bake a blackberry pie?
Blind baking is great for any fruit pie, especially berries. It keeps the filling from making it soggy on the bottom.
How Long do you bake Blackberry Pie?
At 375F, your blackberry pie will take about an hour to bake.
How do you know when blackberry pie is done?
With blackberry pie, you’ll see the crust is golden brown and the filling will start bubbling up around the vents.
Why is my blackberry pie runny?
If there’s too much liquid in the filling, it will be runny. This often happens when using frozen blackberries, so make sure you’ve thawed them and drained them well first.
How do you keep a blackberry pie from being runny?
Follow this recipe and your blackberry pie won’t be runny as the natural pectin in the blackberries along with the flour and sugar make it thicken while it bakes.
Will pie filling thicken as it cools?
Yes, as your blackberry pie cools, the filling with thicken up to a luscious texture.
What goes well with Blackberry Pie?
Blackberry pie is darn good on its own, but don’t skip out on that vanilla ice cream or whipped cream which are the only possible way to make something this rockin’ taste better.
How to store Blackberry Pie?
You’d better cover this one and put it in the fridge. It will be fine on the counter for the day you’ve made it, but in the fridge it will last longer.
How long does Blackberry Pie last?
You’ll have about 3 to 4 days to polish off this pie from your fridge, if you have any left!
Can you freeze Blackberry Pie?
Yes, and you know what else? It’s so hardcore that it will last for up to 6 months in there. So technically, you could make it in the summer with fresh berries and freeze it to surprise everyone for the holidays. But more likely, you’ll eat it well before then!
How to reheat Blackberry Pie?
If you put it in the oven at 250F for about 15 minutes, that should warm up your blackberry pie nicely.
At Kulick's you know our passion for fresh fruit pies, and this Blackberry Pie recipe is a great option for those that like a berry pie that is slightly less sweet than some other options out there. We made sure to balance this blackberry pie perfectly and its absolutely delicious!
Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for video).
Preheat the oven to 375F. Place a 12-inch round of pie dough into a 9 inch pie dish.
In a large mixing bowl, combine the blackberries, sugar, flour, and lemon juice, allowing a few berries to be crushed. Pour the filling into the pie crust and dot with the cubes of cold butter. Place the top crust over the berry filling. Press the edges of the dough together and crimp or flute. Cut 4 vents into the center of the top crust. Bake the pie for about an hour or until the crust is golden brown and the fruit is bubbling. Use a pie crust shield or aluminum foil to prevent the edges of the crust from browning too quickly. Allow the pie to cool on a wire rack for at least 4 hours before slicing and serving.
Remember when Warrant had that one song? KISS should’ve done a song about cherry pie too, though I can tell you that this homemade cherry pie recipe will blow it all out of the water. When you need a fruit pie that everyone wants a piece of, it’s gotta be this one!
Best Cherry Pie Recipe
Made with fresh cherries, this has got to be the best cherry pie you’ll ever taste. Just a few simple ingredients are all it takes to whip up this amazing dessert for friends and family.
Homemade Cherry Pie Ingredients
Cherries – You’ll need to cut them in half and remove the pits.
Sugar – Bring out the sweetness of those cherries and make everything even sweeter.
Cornstarch – Thicken up the filling for that perfect texture.
Lemon juice – Adds that something extra to really boost the flavor.
Extracts – You’ll use both almond and vanilla extract here.
Pie crust – Make one from scratch using our recipe or use a frozen one.
Butter – It needs to be unsalted, cold, and cubed.
Coarse sugar – The garnish for sprinkling on top of the crust.
Easy Cherry Pie Recipe
This easy cherry pie is super quick to make. You’ll need allow cooling time for it, but the part where you’re actively involved in making it is simple and quick.
How do you Make Cherry Pie from Scratch?
To make this recipe for cherry pie, start by making your pie crusts (using our pie crust recipe) or use a frozen one. To make the filling, combine the cherries, sugar, cornstarch, lemon juice, and extracts together, cover, and let that refrigerate to let the flavors come together. When it’s ready, you roll out that chilled pie dough to 12 inches in diameter, then put it in your pie pan. Spread in the filling of just the cherries while reserving the juices, then refrigerate the pie. Pour some of that juice into a saucepan over low and cook until it thickens slightly. Let it cool, then pour over the cherry filling. Put the cubes of butter on top and preheat to 400F. Get the pastry for the top ready and brush it with egg wash followed by a sprinkling of sugar. Bake for 20 minutes, then reduce the temperature to 375F for another 40 minutes. Let it cool for at least 4 hours before serving.
Expert Tips and Tricks for the Perfect Cherry Pie Every Time
Save time with a cherry pitter. This kitchen tool makes short work of removing the pits from fresh cherries.
If you can only find frozen cherries, that works too. Sometimes it’s hard to find them fresh, so head to the freezer section. Make sure you thaw them out completely first before using the cherries for pie filling.
Don’t skip the stovetop step. Unlike apple pie, you can’t just throw cherries into a pie crust and call it a day. They needed to be cooked first to draw their juices out and keep the pie crust from getting soggy.
What kind of cherries do you use for pie?
Rainier cherries, dark sweet cherries, or any type of cherries you find will work. Generally, you’ll find sweet cherries fresh while the canned varieties are always tart. With tart cherries, make sure you add enough sugar to balance the flavors.
Can I use fresh cherries instead of dried?
Yes, in fact, fresh cherries would be better than dried cherries when making a cherry pie.
Can I use frozen cherries instead of fresh?
Yes, frozen cherries are another great option for your cherry pie. It’s sometimes hard to find fresh cherries at certain times of the year.
Should I thaw frozen cherries for pie?
You must thaw out your cherries if they are frozen before you make your pie filling. This will ensure the best taste and texture in the pie.
Can I use canned cherries instead of fresh?
While fresh or frozen is best, you can use canned cherries in your cherry pie. You may want to drain or rinse the syrup they were canned with before you use them though.
What can you add to cherry pie filling to make it taste better?
While it’s best to make the cherry pie filling from scratch, if you have to use the canned stuff, add a little vanilla extract and almond extract to jazz it up.
How do you make canned cherry pie filling taste better?
Flavor extracts are the way to make canned cherry pie filling taste better. You can add almond extract or vanilla extract to improve the flavor.
How do you thicken canned cherry pie filling?
Cornstarch helps make cherry pie filling thicker. As the cherry juices cook out, this process thickens the mixture so it makes for a luscious pie filling.
How do you keep a cherry pie crust from getting soggy on the bottom?
Doing a blind bake of the crust should help keep it from getting soggy. Some people also do an egg wash on top of the unbaked crust before the blind bake to keep the filling from making it mushy.
How to Cook Cherry Pie?
With cherry pie, you’ve got to make the filling on the stovetop first. Then you need it to chill in the crust before you put the whole thing in the oven.
How Long do you bake Cherry Pie?
Homemade cherry pie will need to bake for a total of one hour. The first 20 minutes will be at a higher temperature while the last 40 minutes will be at a lower one.
What temperature is a cherry pie done?
If you need to check the internal temperature of your cherry pie, make sure it reads at 213F. The crust will be golden and the filling will be all bubbly.
What goes well with Cherry Pie?
Nothing beats a scoop of vanilla ice cream or some fresh whipped cream. Or even both of those piled on top!
How to store Cherry Pie?
When you bake a fresh cherry pie, you need to cover it loosely and put it in the fridge to store it.
How long does Cherry Pie last?
You’ll have about 5 days to demolish that cherry pie that’s taking up residence in your fridge. If you can’t, we suggest putting it in the freezer.
Can you freeze Cherry Pie?
Yes! And the best part is it will be good for up to 6 months, as long as you’ve wrapped it well.
How to reheat Cherry Pie?
If you want to warm up your cherry pie before serving it again, preheat your oven to 250F and warm it for 15 minutes. It will be the perfect toasty temperature!
If you love cherry pie as much as we do this cherry pie recipe will quickly jump to the top of your list of favorites! Perfectly balanced and delicious, this cherry pie checks off all the boxes and is a crowd favorite!
Garnish: coarse sugar for sprinkling sugar on crust
Instructions
Prepare 2 traditional pie crusts for the top and bottom of the pie. (Click here for video)
Make the filling—in a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract together until combined. Cover the filling with saran wrap and refrigerate between 6-24 hours to allow the flavors to develop.
Once the filling is ready, roll out your chilled pie dough on a floured work surface until it’s about 12 inches in diameter. Once it’s the appropriate diameter, place into a 9 inch pie dish, crimping the crust around the plate. Use a slotted spoon to spread the cherries into the crust, reserving the juices. Refrigerate the pie uncovered.
While the pie refrigerates, pour several tablespoons of the remaining juice into a saucepan on low heat and cook until it is slightly thickened. Allow the cherry juice reduction to cool, then pour over the cherry filling. Place the small cubes of butter on top of the filling and preheat the oven to 400F degrees.
While the oven preheats, roll out the second disc of chilled pie dough into a 12-inch diameter and use a pastry wheel to cut the dough into 4 strips that are 2 inches wide and 2 strips that are 1 inch wide. Thread the strips over and under one another, creating a lattice pattern. Press the edges of the strips of the pie crust together and flute or crimp the edges with a fork. Brush the top with egg wash and sprinkle with coarse sugar. Bake for 20 minutes, then reduce the temperature to 375F and bake an additional 40 minutes or until the crust is golden brown and the juices are hot and bubbling. If the edges seem to be browning too quickly, loosely cover with aluminum foil or use a pie crust shield.
Remove the pie from the oven and place on a wire cooling rack, and allow to cool for at least 4 hours before serving 18.Slice and serve with vanilla ice cream.
Thick, creamy, and coconutty, this coconut cream pie recipe is a legendary pie icon full of sweet, tropical flavors. Make it for the winter holidays to forget about the snow, or throw down for summer. This pie has rockin’ potential for any occasion!
Best Coconut Cream Pie Recipe
Homemade coconut cream pie with a luscious filling is exactly what everyone wants. So make it for them and be that dessert hero they need. Everyone loves this pie when we serve it, so make it and grab yourself a slice!
Homemade Coconut Cream Pie Ingredients
Egg yolks – To help make that creamy custard.
Cornstarch – This will thicken things up.
Coconut milk – Use the full-fat stuff.
Half and half – Hey, you want this creamy or what?
Granulated sugar – For sweetness of course.
Vanilla extract – Gives your coconut cream pie a more balanced taste.
Salt – Keeps everything in check.
Coconut extract – More coconut flavor, please!
Butter – Use unsalted in this recipe.
Shredded coconut – Choose the sweetened version.
Whipped cream – Make it with heavy whipping cream, confectioner’s sugar, vanilla extract, and coconut extract.
Pie crust – You can make it yourself or use a frozen one.
Garnish – Coconut shavings and toasted coconut chips add the final touch.
Easy Coconut Cream Pie Recipe
This impressive coconut cream pie is done in 40 minutes. It’s so easy to make, though you do have to be patient to let it set in the fridge, and that, my friends, is the hardest part.
How do you Make Coconut Cream Pie from Scratch?
To make this recipe for coconut cream pie, you’ll start by blind baking the crust, then cover it and put it in the fridge. Put the filling together by whisking the egg yolks and cornstarch together. Then in a saucepan over medium heat, whisk the coconut milk, half and half, sugar and salt. Bring to a boil for 2 minutes, then drop to medium low. Temper a half cup of this mixture into the egg yolk mixture. Whisk the egg yolks continuously to prevent scrambling. Soon, a pudding will thicken and bubble, then you’ll take it from the heat and add the coconut, butter, vanilla, and coconut extract. Pour this all into the pie crust, cover, and refrigerate overnight. Once it is chilled, you’ll make the whipped cream topping with your electric mixer, top it, and then chill it for several more hours before you serve it.
Expert Tips and Tricks for the Perfect Coconut Cream Pie Every Time
The pie shell must be cooled. This will give you the best results.
Smooth the top. Using a spatula, you can smooth the top of the custard filling after you pour it.
Wrap it tightly. Plastic wrap should be directly on top of the filling surface. This way, it can refrigerate properly.
Don’t refrigerate longer than 12 hours before serving. You’ll wind up with a crust that gets too soft.
What is coconut cream pie made of?
Coconut cream pie is made of a custard with egg yolks, cornstarch, coconut milk (AKA cream of coconut), half and half, sugar, salt, vanilla extract, coconut extract, butter, and shredded coconut topped with a whipped cream topping.
What does coconut cream pie taste like?
This pie has a thick, creamy texture with the sweet and tropical tastes of coconut and warmth of vanilla.
How much coconut is in a coconut cream pie?
In this recipe, you will need 1 1/4 cup of sweetened shredded coconut to make a coconut cream pie.
Is coconut cream pie the same as coconut custard pie?
No, while they are similar, they are prepared differently. Coconut cream pie has a filling that is cooked on the stove and then the whole pie is chilled while coconut custard pie is baked with the filling inside of it and then chilled.
What is the difference between coconut cream pie and coconut custard pie?
Coconut cream pie has a filling that is made on the stovetop and poured into a baked and awaiting crust before it is chilled. Meanwhile, coconut custard pie is made in the oven in a partially baked crust until the filling sets, then it is cooled in the refrigerator.
What is coconut cream?
Coconut cream is a thick cream made from coconut milk. For a coconut cream pie, be sure to choose the full fat version for the best results.
How to make coconut cream?
This coconut cream recipe filling is made by whisking coconut milk, half and half, sugar and salt in a saucepan. Once it boils, you lower the heat and temper egg yolks with cornstarch into it. Once it starts thickening, you add coconut, butter, vanilla, and coconut extract.
How to Cook Coconut Cream Pie?
The filling for coconut cream pie is made on your stovetop and poured into a prebaked pie shell. Then it chills in the fridge until it firms.
Why is my coconut cream pie filling runny?
If your coconut cream pie filling is runny, chances are that you undercooked the custard. You can fix it while still on the stovetop by adding a cornstarch slurry.
How do you thicken a coconut cream pie?
Cornstarch and egg yolks serve as the thickening and binding agents for a coconut cream pie’s custard.
Why does my coconut cream pie get watery?
If you didn’t cook the custard long enough, this pie will get watery. Follow this recipe and you’ll avoid having a watery coconut cream pie.
How do you keep a coconut cream pie from getting watery?
You need to cook the custard mixture long enough. It should be thick when you remove it from the heat.
How Long do you bake Coconut Cream Pie?
Only the crust for coconut cream pie is baked. That takes about 15 minutes, and then it must be cooled before you pour in your filling that you make on the stovetop.
What goes well with Coconut Cream Pie?
Coconut cream pie is always great served alongside fresh fruits, though it stands up on its own. You can enjoy it as part of your holiday pie table or for a special dessert when guests come over. Coffee is a great choice too!
How to store Coconut Cream Pie?
You must store coconut cream pie in the fridge. It can’t be kept on the counter.
How long does Coconut Cream Pie last?
Coconut cream pie will last for 4 days in your fridge, though the crust will get softer as more time passes. It’s really best to eat it as quickly as you can.
Can you freeze Coconut Cream Pie?
Unfortunately, coconut cream pie is one of those that just doesn’t freeze well. We don’t recommend making it ahead of time or freezing the leftovers. That means you simply gotta commit to stuffing as much of it as you can into your belly!
How to reheat Coconut Cream Pie?
Coconut pie doesn’t need to be reheated. It needs to be kept chilled in the fridge.
For all of my fellow coconut lovers out there this one is for you. This Coconut Cream Pie recipe is a sweet, creamy, coconut dream and a brilliantly balanced pie that always has people asking for the recipe!
Preheat oven to 375F and blind bake the crust for about 15 minutes. Once the crust is blind baked, cover the crust and refrigerate until ready to fill.
Make the filling. Whisk together the egg yolks and cornstarch and set aside.
In a medium saucepan over medium heat, whisk the coconut milk, half and half, sugar, and salt together. Whisk occasionally and bring to a boil for 2 minutes, then reduce to medium low heat. Take about 1⁄2 cup of mixture and temper into the egg yolk and cornstarch mixture. Continuously whisk the egg yolks so that they don’t scramble. Once tempered, the pudding will begin to thicken and bubble, be cautious of bursting bubbles. Cook for an additional 90 seconds. Remove from heat and then add in the shredded coconut, butter, vanilla, and coconut extract. Pour the filling into the pie crust and cover tightly with plastic wrap. Refrigerate overnight until fully chilled.
When the pie has chilled, make the whipped creaming. Use an electric mixer and whip the heavy whipping cream, sugar, vanilla extract, and coconut extract until medium peaks form. Pipe the whipped cream on top of the pie in desired pattern. Garnish with extra coconut. Chill the pie for several hours before serving.
This tart, smooth, and fluffy lemon meringue pie recipe is the way to any rocker’s heart. Whether you want something spring-like for the winter holidays or want a summery pie any time of year, this is the one to make!
Best Lemon Meringue Pie Recipe
Nailing the filling is critical for a pie like this, but with this recipe, you get a balanced filling that is both sweet and tart all at once topped off with that lightly golden meringue that’s just like a cloud. Oh, you’re going to love this pie!
Easy Lemon Meringue Pie Recipe
When all is said and done, lemon meringue only looks complex. It’s an easy pie that really impresses every time. Once you make it, you’re going to start finding excuses to make lemon meringue pie for everything, trust me!
Homemade Lemon Meringue Ingredients
Egg yolks – Have these beaten and ready to go. And don’t worry about those egg whites…they’ll be going into the meringue portion of the recipe.
Lemon juice – Squeeze it fresh.
Lemon zest – The essential oils from the peel are the key in creating that ultimate lemony taste.
Granulated sugar – A must so that you have that sweet flavor balancing things out.
Salt – And speaking of balance, you need salt for that too.
Cornstarch – For thickening the filling.
Water – To get the filling to that proper consistency.
Pie crust – Make it from scratch or buy a premade frozen pie crust.
Meringue recipe – To make the meringue for lemon meringue pie you’ll need the egg whites mentioned above, cream of tartar, and granulated sugar to make it.
How do you Make Lemon Meringue from Scratch?
To make this recipe for lemon meringue pie, you’ll start by preheating your oven to 375 and blind baking that pie crust for 15 minutes. As that happens, prepare your filling by whisking the egg yolks. In a saucepan, whisk the water, cornstarch, sugar, salt, lemon juice, and zest over medium heat. Keep doing this until it thickens and bubbles, about 5 minutes, then reduce to low. Temper the egg yolks, slowly streaming the warm lemon mixture into them and continuing to whisk. Put the heat up to medium until it thickens and bubbles, then remove from heat and add butter. Spread this into your crust. Then make the meringue using your electric mixer by beating the egg whites and cream of tartar on medium for a minute. Increase the speed until it makes soft peaks, then add sugar and salt. Continue beating on high until the peaks are stiff and glossy. Spread this on top of the lemon filling, then bake 20 minutes. The meringue should be golden on the edges. You’ll then let it cool at room temperature for an hour and 20 minutes before moving it to the fridge to chill for at least 4 hours prior to serving.
Expert Tips and Tricks for the Perfect Lemon Meringue Every Time
Make sure the lemon filling gets really thick. It should resemble a smooth paste when it’s ready to be removed from the heat.
Watch it with that meringue. When making the meringue recipe, make sure you beat in the sugar as it’s a bit foamy so it will all incorporate into those stiff and glossy peaks.
Don’t let the lemon layer cool. It should go in right when it’s thickened and then, you should add the meringue on top of it. This helps cook the meringue from the bottom side too.
Wait to cut it! Ah, the most important advice of all! Do not cut the pie until it has chilled for a minimum of 4 hours in your fridge.
Why is it called lemon meringue pie?
Lemon meringue pie came about in the 19th century thanks to Elizabeth Goodfellow. She ran the first cooking school in America and is credited with topping her lemon pudding with fluffy meringue. As the filling is lemon-flavored and it is topped with meringue, that explains where the name came from.
What does lemon meringue pie taste like?
Lemon meringue pie has a tart yet sweet lemony flavor with a creamy texture, topped with a sweet and creamy meringue.
What is lemon meringue filling made of?
Lemon meringue filling is made from egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water.
What is lemon pie filling made of?
Since lemon pie is merely the base of a lemon meringue pie, it is made with the same ingredients of egg yolks, lemon juice, lemon zest, sugar, cornstarch, salt, and water.
Does lemon meringue pie have milk in it?
No, there is no milk in lemon meringue pie. It includes egg yolks, sugar, cornstarch, lemon juice, lemon zest, salt, and water for the filling and egg whites, cream of tartar, and sugar for the meringue.
What is meringue?
Meringue is a mixture of egg whites and sugar beaten together. It is sweet and creamy.
How to make meringue?
To make this meringue recipe, start by beating the egg whites and cream of tartar in your electric mixer. Increase the speed until soft peaks form, then slowly add sugar and salt. Beat on high until stiff and glossy peaks form.
What’s the trick to making meringue?
The trick is using cream of tartar. This stabilizes the egg whites and helps them form into those stiff and glossy peaks.
What is the perfect meringue secret?
Using cream of tartar in your meringue and refraining from overbeating it are the ways to get perfect meringue every time.
Is lemon meringue pie better hot or cold?
While you can serve lemon meringue pie either hot or cold, most people choose to serve it cold. It gives it time to set, though if you’re going to eat it hot, let it cool at room temperature first.
Is lemon meringue pie better the next day?
As the ingredients could weep, lemon meringue pie is best enjoyed the same day you make it. If you want to impress guests, serve it the same day you make it.
Why does liquid come out of my lemon meringue pie?
There are two reasons this may occur. The first involves overbaking the egg whites which lead to moisture. That’s why you need to check the pie at 20 minutes. Additionally, any undissolved sugar in the egg whites of the meringue may also lead to liquid coming out of your lemon meringue.
How do you keep lemon meringue pie from weeping?
Keep your lemon meringue pie from weeping by making sure you stabilize it with cornstarch in the filling. Additionally, putting the meringue on while the lemon filling is hot will also prevent the weeping.
Why does my lemon meringue pie get watery?
If you use a recipe that does not include cornstarch in the filling, you may find yourself with a watery lemon meringue pie. Using cornstarch helps it solidify into that thick and creamy texture.
How do you keep lemon meringue pie from getting soggy?
You need to allow your lemon meringue pie to sit out at room temperature for an hour and 20 minutes first, then put it in the refrigerator. This will keep it from getting soggy.
How do you keep the crust from getting soggy in a lemon meringue pie?
The secret to keeping the crust from getting soggy with your lemon meringue pie is to blind bake the crust. Then it can handle that lemony filling.
How to make lemon meringue pie?
Making lemon meringue pie involves creating the lemony filling on the stovetop, filling it into a pie crust, and then beating a meringue in an electric mixer to add on top. At that point, it goes into the oven to bake, then cools, and is then sent to the fridge to chill.
How to Cook Lemon Meringue?
You cook the lemon curd portion of the pie on the stove, make the meringue in your electric mixer, and then put the whole thing together into the oven.
How Long do you bake Lemon Meringue?
Lemon meringue bakes for 20 minutes in the oven at 375F.
What goes well with Lemon Meringue?
You could pair your lemon meringue with some fresh berries or other fresh fruits. But you could just as easy go over the top and pair it with other desserts. It’s awesome on a dessert table for any holiday or gathering.
How to store Lemon Meringue?
We like to poke some toothpicks in the top to allow a light covering of plastic wrap before tucking this pie in the fridge. It keeps it covered without crushing that meringue.
How do you cover a lemon meringue pie?
Put wooden toothpicks into the top of the pie, then loosely cover with clear plastic wrap. This will keep the cover on top without damaging the meringue.
How long does Lemon Meringue last?
Tart, sweet, and tangy lemon meringue pie needs to be eaten within 3 days from your fridge. Don’t let it go to waste!
Does a homemade lemon meringue pie need to be refrigerated?
Yes, you must refrigerate lemon meringue pie. It needs to cool to room temperature first before you place it in the fridge to chill the rest of the way.
Can you freeze Lemon Meringue?
Yes, and in fact, that’s a great idea if you can’t fit another bite in. Once carefully wrapped, it will be good in the freezer for up to 3 months.
How to reheat Lemon Meringue?
No need to reheat this magnificent lemon meringue, for it just needs to thaw overnight in your fridge before you can serve it.
Preheat oven to 375F and blind bake the pie crust in a 9-inch pie dish for about 15 minutes.
While the pie crust pre-bakes, make the filling. Start by whisking the egg yolks together in a medium bowl and set aside.
Then, whisk together the water, sugar, cornstarch, salt, lemon juice, and zest in a medium saucepan over medium heat. Allow to continue to whisk until it thickens and bubbles, about 5-6 minutes. Once it thickens, reduce the heat to low. Temper the egg yolks. Slowly stream the warm lemon mixture into the egg yolks. Continuously stream in the egg yolk mixture into the saucepan while continuously whisking. Turn the heat to medium until it becomes thick and starts to bubble. Once the mixture bubbles, remove the pan from heat and add in the butter. Spread the filling into the crust and set aside.
Make the meringue. With an electric mixer, beat the egg white and cream of tartar together on medium for about 1 minute. Increase the speed until soft peaks form, then add the sugar and salt. Continue beating on high speed until glossy and stiff peaks form. Spread the meringue on top of the lemon filling. Bake the pie for about 20 minutes until meringue slightly reaches a golden color along the edges. Remove the pie from the oven and allow to cool at room temperature for 1 hour 20. After an hour, chill the pie in the fridge for at least 4 hours before slicing and serving.
