Tag Archives: Blueberries

Simple Sassy Frozen Lemon Pie

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Some forty days or so ago, the don and I were in Paris taking a private Technical Tarte Class with this darling chef at La Cuisine Paris. We created both sweet and savory tartes “à partir de produits bruts” as they say in French (translation ~ scratch from raw products). It reminded me of this wonderful child’s play easy lemon and fruit dessert that I’ve been making for years. Warm temperatures outside are calling this name. Don’t dare fret if the crust breaks a bit when you’re slicing. Remember John Dutton quotes his father in Yellowstone saying “You can always use the parts of a broken wagon wheel to make a new one.” So, if the shell breaks a little bit, use the lemon cream as glue! Life takes a lot of patching sometimes…let’s embrace it.

The only ingredients you’ll need are these:

~ 6 oz can frozen lemon concentrate, thawed
~ 1 can sweetened condensed milk
~ 8 oz container whipped topping, thawed
~ 1 9” purchased or homemade pie crust, graham cracker or plain


With electric mixer or blender, beat together lemon concentrate and condensed milk.
Fold in whipped topping.
Spread mixture in pie crust; cover and freeze, 6 hours or overnight.
Take pie out of freezer about 15 minutes before serving time.
Garnish with raspberries, blueberries, cherries, strawberries, lemon slices, and edible flower petals.
Slice and serve.
It’s so dreamy, you’ll never wake up.

Of course it’s always fun to serve special little individual pies. Make it easy on yourself and use the large premade crusts; just cut to fit your mold!

Hand Held Blueberry Pies

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Sliding in to Thursday on a Sweet Note you Good Folks of the InterWeb! I tried and tried to carve out time to make these yummies with my three golden grandchildren…alas, I was so lazily enjoying their hugs and conversation the last couple of times that we were together that I ended up making them on my own last week. But check out that cute little car that Liam left here 7 1/2 years ago; it still lives in my kitchen window sill. So that’s my garnish and nod to my grands, and the children in all of us who love a hand held pie memory from our youth! Yum.

Filling:
3 cups blueberries
1/2 cup granulated sugar 
3 Tbs cornstarch 
Zest of 1 lemon
Juice of 1/2 lemon 
1 t vanilla extract 
Pastry
3 sheets frozen puff pastry (from two packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 Tbs water
Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla extract 

For the filling:
Combine blueberries and granulated sugar in medium saucepan over medium heat.
Bring to boil, reduce heat, and cook, stirring, until sugar is melted, and berries start to burst.
Stir together cornstarch and lemon juice in small bowl until combined.
Add to the blueberry mixture.
Add lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.

For the pastry:
Preheat the oven to 400°.
Line 2 baking sheets with parchment.
To make the pies:
Unfold the thawed pastry and roll out to 10-inch squares.
Cut each square in quarters, making four 5-inch squares from each.
Spoon 1 1/2 Tbs of cooled filling onto one corner of each square.

Brush around the squares with the egg wash.
Fold the pasty over the filling on each to make a triangle, pressing lightly to remove air pockets. Crimp the edges shut with a fork.
Put the pies on the prepared baking sheets.
Brush the tops of pies with egg wash.
Bake until golden brown, about 20 minutes.
Transfer to a cooling rack set over a baking sheet.
For the glaze:
Mix powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth.
Drizzle glaze over pies and let set until dry.

Frozen Lemon Pie

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Friday Post Script, a day later than the Thursday Pie Post…Bull City Little League cancelled the weekend tournament. I must say that with my personal fear of Covid, I was relieved in a sense. the don and I were looking so forward to being with Liam for a few days, and Liam was very disappointed, as he adores baseball. Alas, healthy decisions were made by caring coaches and I say a warm thank you to Ray and all involved! Cheers to you and many future tournament weekends together!

I know…It’s been a second since I’ve been here; precisely it’s been 35,942,400 seconds! Yes, I calculated it (meaning that Google actually did the math)! But who’s counting?! Let’s move onward; summer may technically be over since Labor Day has come and gone. But the hot and muggy summer weather still persists here in good ole Eastern North Carolina. So whip up this light and breezy lemon fruit pie for the weekend. Perfection in a pie shell! I’m heading to see the Grands this afternoon, pie in hand. We’re ready for a weekend of Bull City Little League with Liam, all while being smart, wearing masks, and trying our darnedest to remain healthy.  Doing my best to stay safe y’all…my buddies know I’ve been totally reclusive since February! Let’s continue to take care of each other, and always eat pie when it’s available!
Dessert Lemon Pie III

This is All You need!
6 oz frozen lemon concentrate can, thawed
8 oz container whipped topping, thawed*
1 can sweetened condensed milk
1 9” graham cracker pie shell, purchased or homemade

And This is How You Do It!
With electric mixer or blender, beat together lemon concentrate and condensed milk.
Fold in whipped topping.

Spread mixture in pie crust; cover and freeze, 6 hours or overnight.
Take pie out of freezer about 15 minutes before serving time.

Garnish with raspberries, blueberries, cherries, strawberries, lemon slices, and edible flower petals.
Slice and serve.

*I prefer Cool Whip Lite.
It does not change the consistency or flavor of pie, and saves those calories.