Headshot 2.jpg

Ciao bella

Welcome to my blog. I like to look for eclectic and chic things. I hope you enjoy reading about my adventures in balancing motherhood, work, and other good things. I hope my ideas are intriguing to you and you subscribe to my newsletter. If you get that reference, we'll be friends. If not, I'm pretty sure we'll be friends too. Have a great day!

My Kid Didn't Eat All the Berries So Here We Are: A Pie Recipe

My Kid Didn't Eat All the Berries So Here We Are: A Pie Recipe

The following contains affiliate links. I may be compensated if you purchase from them at no extra cost to you. All opinions are my own.

My Kid Didn't Eat All the Berries So Here We Are: A Pie Recipe

Since becoming a mom my whole world got rocked. Obviously, the emotional part and the physical part. People joke about the financial part but seriously, it is rough. Hence, I’m selling my clothes and attempting to monetize a blog. So I don’t want to waste anything time, money, and food. I look at my fridge ingredients like a puzzle to be solved as opposed to just pulling something out to eat. While it’s imperative that we eat fresh fruits and veggies, it’s hard to eat them all in time before they go bad. This is where a good go-to use up your produce recipe comes in. I like to use this basic banana bread recipe to use up my brown bananas. We had a bunch of berries and I decided to make a pie. I’m including a basic crust and filling recipe that you can substitute with the berries of your choice with a few adaptations. This doesn’t take that long and it allows for a sweet dessert that you can share in your home or take somewhere (ie when you check your calendar and it’s Teacher Appreciation Week and you need to bring something in and you totally forgot and you don’t want to run to the store).

Crust Punk

Let me go over the most intimidating part of making a pie, the dang crust. It took me forever and a pie baking class hosted by Perrie from Dough Mama to give me the confidence to do it. I’m by no means an expert at it. It’s easier to make the crust than you think. More detailed instructions are in the directions because I figure as you are making this you are going to be more focused on that. As I was making this crust my son notice the flour everywhere and pointed to my handiwork and said “mess.” When I was growing up my Mom had a pastry butter cutter that looked like this:

We would cut up the butter as best as we could and then use two butter knives to chop up the butter more in the bowl. You’d just cut across one side to another to get the little pieces. It was time-consuming and we rarely made homemade crust UNLESS it was Thanksgiving. Also, my Mom is a great cook but she does not like taking hours to cook. So unless it was sugar cookies, she rarely enjoyed multi-step baking.

In my house, we use a food processor

I used to think these were too expensive but mine is totally worth it. It’s great for sauces, doughs, you can even make cupcake batter in one. I love it. The food processor makes the dough making so much more simple. Although, I dice up the butter before I put it in for a more even process.

Quick Tip

Put a little bit of water and a lot of ice in a liquid measuring cup. This is what they mean by ice water but you can’t put it in a traditional glass.If you want to use one of those pitchers that take me back to the late eighties and early nineties of my childhood go ahead. You know the ones that are plastic but have the grill so the ice doesn’t come out, do that. A lot of pie making is improvisation.

I am kind of obsessed with Honey and it’s this thing that applies promocodes so you can save money. I’ve saved a ton using it. Feel free to use my referral link and use it. It’s an extension in your browser and it’s made online shopping great.

Add two tablespoons of water. I always feel like it’s not wet enough and then I add too much water. After that put the dough on a lightly floured surface and roll it into a small circle about 10 inches or less. Wrap it in plastic wrap and put it in your fridge for 1 hour or about a day and a half.

Flour, Butter, Sugar, cupcake, rolling pin

Cute Pie Plates

Pie plates are just gorgeous and it’s fun to add to the presentation. Here are two that I thought added a je ne sais pas.

Rose Levy Beranbaum’s Perfect Pie Plate

The Filling

So with this filling, it’s important to know you can sub out other berries. Running out of time with your blackberries-boom blackberry pie! Etc. The two important ingredients here are cornstarch and lemon.

lemon on a green cutting board

Lemon Juicing Tip

My juicer looks like this

It doesn’t have a strainer you can get seeds in things.

So just take a small colander over a small bowl and the seeds don’t mix. Genius! It only took me three times of digging for seeds in various things to figure this out.

Mix the ingredients together and put it in your pie plate and voila! You’ve got a pie baby!

Ready to put in the oven!

Ready to put in the oven!


If you know me you know I am a sucker for a sale, point system, anything using game theory really. Rakuten is a way to shop where you can get small percentages of cash back AND there are a lot of coupons. If you use this link and purchase something you will get $10 in credit. It is free to sign up and it’s a way to navigate sales from one page, get credit, AND there is an extension for your browser so you can keep track of sales automatically without having to log in and out. It’s really fun. Anyway, I hope you sign up. Here’s my referral link to Rakuten to check it out.

Berry Pie

Berry Pie Recipe

To make this I combined two recipes. I used Ina Garten’s crostata crust and Crazy for Crust’s Blueberry Pie Filling recipe which I adapted for my amount of berries.



1 cup all-purpose flour

2 tablespoons granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

2 tablespoons ice water


4 cups fresh blueberries or however much is in that large container you get in the grocery store

1/3 cup granulated sugar

1 tablespoon lemon juice

3 tablespoons cornstarch


  1. Preheat the oven to 350 degrees.

  2. Combine the dry ingredients in a food processor. Pulse a few times until the ingredients are evenly spread.

  3. Spread out the diced butter throughout the food processor so it’s evenly spread out and you don’t get a super lumpy dough. For dicing, I generally cut the butter into tablespoons and then slice it into fourths with a butter knife. 

  4. Pulse until the butter is pea-sized. 

  5. Pour in the tablespoons of ice water. Note, the flake comes from the butter and if it melts it’s not as flakey. Which sounds easy but the most important thing is integrating the butter while keeping it cold. To keep your water ice cold you need to have ice in it. You can’t just go to the coldest setting of your tap water, it has to have ice physically in it. I know some of these seem like common sense but I need reminders sometimes. 

  6. Press the button until the dough is one big lump. Add water as needed so be judicious with the water. I’m still figuring it out but remember, it’s easier to add in than take out. :-)

  7. Lightly flour a surface and form the dough into a small circle. We’re talking personal pizza size (all you BookIt kids- you know who you are- should have a good frame of reference).

  8. Wrap the dough in plastic wrap and put it in the fridge for a minimum of one hour to a maximum of about one day. 

  9. Take the dough out of the fridge, place it on a floured surface and roll it out until it fits a pie plate. Note, do not go up and down when rolling the dough. Start from the center and roll outwards towards the edges. Imagine your disc is sliced into eighths (yet another pizza analogy I do love pizza) and roll from the center to the outside of each slice. Pizza slice analogy-from tip to the crust.

  10. Place the crust in a greased pie plate or use parchment paper. If you have extra crust you can make shapes and place it on top of the pie. If you want a top crust double the pastry recipe and then make two discs. 

  11. Combine the filling ingredients in a large bowl and transfer to the pie plate.

  12. Place in oven and cook for 45 minutes. Note- every oven cooks differently so use your judgment of what works for you.

  13.  Take the pie out of the oven and let cool on a wire rack.

  14. Serve hot or cold. Great with whipped topping and ice cream. Refrigerate for up to 3 days.

Summer Sale


You could easily make this pie vegan by using coconut oil however the pie crust will not be as flaky. The crust will be what’s known as mealy pie dough. This isn’t necessarily a bad thing and it’s good in fruit pies. It’s just a texture difference.

Feel free to substitute other berries in this and you can even experiment using lime juice instead of lemon juice. Whatever floats your tastebud boat.

Endless thanks to Ina Garten and Crazy for Crust for their recipes that were wonderfully basic and easy to adapt.  


I’m loving Cents of Style. I got a maxi dress from there that I get ENDLESS compliments on. I also wear a lot of black and these earrings can add a pop of color to any outfit. Check them out. They also have daily sales that are great and an excellent aesthetic.

Get to Baking!

I hope this recipe inspired you. I’m totally guilty of going to Farmer’s Markets, enjoying summer’s bounty, and then running out of ideas to use produce. This is a way to use it and have fun with your family. I hope you all enjoy the recipe. Feel free to share any variations. I’m thinking of cranberry lime or mixed berries or stonefruit and berry.

Good things come to those who bake
My love language is breakfast food

My love language is breakfast food

Body Movin': My experience with the Fit   Part 4. Work that Core! Pilates!

Body Movin': My experience with the Fit Part 4. Work that Core! Pilates!