Mar 5, 2025 · While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, …

Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with …

Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack. For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a ...

Allow the pie to cool to room temperature before drizzling with the glaze and topping with the dehydrated blueberry sprinkles. Once the glaze sets, slice into bars and enjoy. Store leftovers ...

Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours. Preheat the oven to 375 degrees F.

Strain into the par-baked pie crust. For the topping: Mix the sugar and cinnamon together in a small bowl, then sprinkle over the pie. Bake until just set with a slight jiggle, 40 to 45 minutes.

Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes. Preheat the oven to 400 degrees F.

Preheat the oven to 375 degrees F. For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt.