Stir in the lemon juice and optional zest and pile into the pie shell, making the pile a little higher in the center than at the sides. Dot with butter. Decorate the edges of the crust with a fork ...

Preheat the oven to 350°F. Make the crust. Grease the bottom and sides of a 9-x-13-inch pan. Line the pan with a sheet of ...

Sweet cherries mingle with tart raspberries and plump blueberries for this lovely lattice-topped pie from Chicago pastry chef Paula Haney. Paula Haney made pastries at acclaimed Chicago ...

A flaky bottom crust, no-cook blueberry filling and a buttery, cinnamon crumb topping make up this pie. To cut down on time in the kitchen, the crust can be prepared and chilled up to a day ahead ...

These amazingly easy Blueberry Pie Bars are a crust, filled, and crumb-topped bars with fresh blueberry dessert. These are so ...

Grease and flour four dariole moulds. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. In a mixing bowl, stir together the blueberries ...

Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Roll out the remaining pastry on a floured work surface and cut ...

The result is a simple handheld dessert that gives you the feel of a crumb-topped pie in a fraction of the time. Blueberry Pie Bars by Kayla Hoang Easily shareable and with the feel of a summery ...

4. Toss the apple with the sugar mixture until thoroughly coated. Place in the prepared pie pan. 5. Cover the apples with large clumps of the crumb mixture by pinching the crumb topping with your ...

The PIE is a trusted, leading voice in the international education sector, connecting the professionals, institutions and businesses that support hundreds of thousands of people who choose to study ...

Combine crumbs, butter and a few scrapes nutmeg; press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round. Bake in 350°F (180°C) oven for 8 minutes. Cool on rack.