Recipes for "blueberry pie"

Remove a dough disc from refrigerator and let sit for 5 to 10 minutes to take the chill off.

Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.

Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling.

Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Use a rolling pin to roll the dough to the same size and thickness as the first. Place on top of the berry filling.

Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.

Place in refrigerator while you make the egg wash.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the baking rack in the middle of the oven and preheat to 425°F.

Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.

Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

Transfer to a wire rack to cool. Let cool completely before serving.

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Simply Recipes / Elise Bauer

Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).

Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.

Line a 9-inch pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.

Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

Cut into slices and enjoy!

Preheat the oven to 425 degrees F (220 degrees C).

Press one of the pie crusts into a 9-inch pie plate. Stir together 1/2 cup sugar, cornstarch, and cinnamon in a large bowl. Stir in cherry pie filling and blueberries. Spoon into pie crust. Top with second crust and press the edges to seal. Flute edges or press with the tines of a fork. Whisk together egg white and water in a cup with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons sugar.

Bake in the preheated oven until crust is golden brown, 45 to 55 minutes. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Combine sugar, cornstarch, and salt in a saucepan. Stir in water and 1 cup blueberries. Cook and stir over medium heat until thick, 8 to 10 minutes.

Remove from the heat, stir in butter, and let cool for 5 minutes. Stir in remaining 3 cups blueberries.

Pour blueberries into baked pie shell. Cool in the refrigerator for 2 to 4 hours before serving.

Gather all ingredients.

Place 3 pints blueberries, sugar, water, cornstarch, and cinnamon in a saucepan; cook and stir over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.

Remove saucepan from heat; gently stir in butter and remaining 1 pint of blueberries so blueberries stay whole.

Allow to cool. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.

In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.

Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

Preheat the oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.

Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand 15 minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.

Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Preheat the oven to 450 degrees F (230 degrees C).

Place 1 pie crust in a 9-inch pie plate.

Combine sugar, flour, tapioca, nutmeg, and salt in a small bowl. Place blueberries in a large bowl; stir in sugar mixture. Stir in lemon juice and zest until incorporated; let stand for 10 to 15 minutes. Stir blueberry mixture well; spoon into crust. Dot with butter; cover with remaining crust and seal edges.

Bake in the preheated oven on the lowest rack for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until filling bubbles, about 30 minutes more.

Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust into the bottom and sides of a 9-inch pie pan; set aside.

Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust.

Dot blueberry mixture with butter pieces. Top with second pie crust, crimping the edges together to seal. Brush top crust with milk. Use a knife to cut slits into the top crust for steam to escape while baking. Wrap the edges of the pie with aluminum foil to avoid burning.

Bake in the preheated oven for 25 minutes. Remove foil; continue baking until filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Preheat the oven to 400 degrees F (200 degrees C).

Combine self-rising flour, oil, and water in a large bowl until dough is well-mixed. Divide dough in half; roll each half into a ball. Roll out each dough ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Peel off top piece waxed paper from 1 piece dough; flip over a pie plate and press into pie plate. Peel off remaining piece waxed paper; trim crust if needed. Set remaining dough aside.

Combine blueberries, sugar, all-purpose flour, lemon juice, and salt in a medium bowl until evenly mixed; pour into crust in pie plate. Cover filling with remaining dough; crimp edges together. Arrange butter cubes on top crust.

Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Toss apples and blueberries together in pie crust.

Combine ¼ cup flour, white sugar, cinnamon, nutmeg, and salt in a bowl. Stir in yogurt, egg, and vanilla extract; pour over apples and blueberries.

Combine remaining ½ cup flour, pecans, oats, and brown sugar in a bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Set aside.

Bake in the preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie; continue baking until golden brown, about 15 minutes more. Cool before serving, about 20 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.

Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.

Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.

Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.

Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.

Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.

Pour filling into prepared pie crust. Dot with 1 tablespoon butter.

Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.

Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.

Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.

Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.

Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Press pie crust dough into a 9-inch pie plate; poke small holes into dough with a fork.

Bake in the preheated oven until light brown, about 15 minutes. Cool to room temperature.

Place cream cheese in a small microwave-safe bowl. Microwave on high to soften, about 20 seconds. Spread cream cheese into bottom of crust; layer 2 ½ cups blueberries on top.

Whisk water and cornstarch in a small bowl until cornstarch is dissolved; stir into remaining 2 ½ cups blueberries, sugar, and lemon zest in a medium saucepan. Cook over medium heat until thick, 5 to 10 minutes. Spread blueberry mixture into pie crust.

Cool pie in the refrigerator until set, at least 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.

Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.

Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.

Bake in the preheated oven until golden brown, 45 to 50 minutes.

On a lightly floured work surface, roll out half of the pie dough to fit a 9-inch pie dish. Gently fit it into the pan and trim edge to a 1/2-inch overhang. Cover with plastic wrap and refrigerate for at least 30 minutes.

Roll out remaining dough into a circle and transfer to a sheet of parchment, baking sheet, or flat surface. Use a pastry wheel to cut into 1/2-inch strips. Cover with plastic wrap and refrigerate while you prepare the filling.

Rinse and pick over blueberries to remove any stems; set aside. Combine sugar, tapioca starch, and cornstarch in a bowl and mix well (see Note). Add lemon juice, lemon zest, and diced preserved lemon. Toss blueberries with the sugar mixture.

Preheat the oven to 425 degrees F (220 degrees C).

Pour blueberry filling into chilled pie crust.

Lay two strips of pastry over the filled pie in an X shape. Continue adding strips, alternating over-and-under, for the lattice pattern.

Trim the lattice strips to a half-inch overhang, tuck them under the bottom crust, and crimp the edge to seal. Place the pie dish on a rimmed baking sheet to catch any drips.

Bake in the preheated oven for 25 minutes, or until the edges of the crust are golden brown. Reduce the temperature to 350 degrees F (175 degrees C). Loosely cover the pie with foil to prevent over-browning. Continue baking until the juices are bubbling and the crust is a rich golden brown, about an hour more. The internal temperature of the pie should be 200 degrees F (93°C) on an instant-read thermometer.

Cool pie on a wire rack for 4 hours to allow filing to set fully.

Preheat an oven to 375 degrees F (190 degrees C).

Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.

Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.

To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.

Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.

Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

Preheat the oven to to 350 degrees F (175 degrees C) with an oven rack in center position.

Combine gingersnap crumbs, brown sugar, and butter in a bowl; press into bottom and up the sides of a 9-inch pie plate.

Bake in the preheated oven on the center rack until just set, 3 to 4 minutes (do not overbake or crust will be too hard to cut). Cool.

Stir cornstarch and water together in a saucepan until smooth; add 1 ½ cups blueberries and white sugar. Bring to a boil over medium heat, stirring until thickens, 1 to 2 minutes. Off heat, stir in remaining 2 ½ cups blueberries and lemon juice.

Pour blueberry filling into crust; refrigerate until set, at least 1 hour.

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.

Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.

Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.

Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.

Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.

Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.

Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.

Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.

Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.

Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.

In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.

Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.

Pat 2/3 of the mixture into an ungreased 9-inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.

Bake in preheated oven until topping is golden brown and filling is bubbly, 40 to 50 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust.

Whisk sugar and flour together in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries. Pour mixture into crust.

Make the topping: Combine oats, brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Spread topping evenly over pie filling.

Bake in the preheated oven until filling is bubbly and topping is golden brown, about 40 minutes.

Remove from the oven and cool on a wire rack before serving.

Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.

Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.

Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

Preheat the oven to 400 degrees F (200 degrees C).

Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.

Divide pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of dough and top with remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Line an 8x8-inch baking pan with parchment paper.

In a small bowl, whisk together the 1 3/4 cups flour, baking powder, and salt and set aside.

In a medium mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer at medium speed for 3 minutes until smooth and fluffy. Beat in the eggs until combined.

Add 1/3 of the flour mixture and mix at low speed until combined. Add half of the milk and mix. Repeat with another 1/3 of the flour, followed by the rest of the milk, and finally, the rest of the flour. Mix just until combined.

Toss the blueberries with the remaining 1 teaspoon flour. Fold the blueberries into the batter using a rubber spatula, reserving 1/4 cup for topping. Spread the batter into the prepared baking pan. Top with the remaining blueberries.

Combine the granulated sugar and cinnamon. Sprinkle the cinnamon sugar mixture all over the top of the batter.

Bake until the top is golden and a toothpick inserted in the center comes out clean, 48 to 55 minutes. Let cool in the baking dish for 20 minutes before slicing and serving warm.

Store any leftover blueberry boy bait in an airtight container at room temperature for up to 3 days.

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Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat until the sugar has melted and the mixture is just barely coming to a simmer.

Use a potato masher to mash some of the berries to help release their juices. Remove from heat and let come to room temp.

In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the small cubes of butter, and use your fingers to rub the butter into the dry ingredients until the mixture resembles a coarse meal, with pea-sized pieces of butter still intact.

In a small bowl mix the egg, whipping cream, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork just until the dough barely comes together. Do not over mix or your biscuits will be tough.

Turn the dough out onto a clean, lightly floured surface. Form the dough into a large pancake shape, about 3/4 to 1-inch thick.

Using a pastry round (or the lightly floured ridges of drinking glasses) cut into biscuit forms and place 1 1/2-inches apart on a baking sheet lined with parchment paper or silpat.

You can also cut the biscuits into squares if that's easier. The the dough is too soft to work with, put it in the refrigerator to chill for about 15 minutes first.

Put the biscuits in the 425°F oven for 12-15 minutes, or until they have risen and are lightly browned. Remove from the oven and let cool on a baking rack.

Spoon the berries over biscuits that have been broken open, and top with whipped cream.

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In a small bowl, whisk together 1 1/3 cups flour, baking powder, baking soda, and salt to combine and set aside.

Add the butter, sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer. Beat together on medium speed until fully combined, smooth, and creamy, about 1 minute. Stop and scrape the bowl with a rubber spatula as needed.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the egg and beat together on medium speed until fully incorporated. The mixture may look like it’s on the cusp of separating. That’s okay.

Add the oil and beat together on medium speed, scraping as needed, until fully incorporated.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add 1/3 of the flour mixture to the bowl with the butter mixture and beat on low until just combined.

Add 1/2 of the buttermilk and beat on low until just combined. Repeat, alternating the remaining flour mixture and buttermilk, scraping the bowl between each addition. Some dry bits remaining are okay. Do not overmix the batter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the blueberries to the bowl you used for the flour mixture. Sprinkle the remaining 1 teaspoon of flour over the blueberries and gently toss to coat.

Add the coated blueberries to the batter. Gently fold the blueberries into the batter until any remaining dry bits have been incorporated and the blueberries are evenly distributed. Do not overmix.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 30 minutes or up to 1 hour. This rest helps keep the muffin tops from spreading too much and creates a better dome on top.

Simply Recipes / Mark Beahm

While the batter rests, arrange the racks in the top and bottom thirds of the oven. Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper.

To make the streusel, add the flour, rolled oats, brown sugar, and salt to a small bowl and mix. Add the melted butter and vanilla extract. Stir the mixture together until most of the flour mixture is hydrated. There will still be some dry bits.

Using your hands, work the streusel until no dry bits remain. The mixture should be crumbly but able to hold together in a clump when you squeeze it. Squeeze together small amounts of the mixture to form little streusel clumps.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Using a 2-inch scoop, scoop out 6 portions of batter onto each baking sheet. To avoid the muffin tops baking into each other, stagger them on the baking sheet and leave a few inches between each one.

Very gently press (you don’t want to flatten them) heaping tablespoons of the streusel on top of each muffin top scoop.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Arrange the muffin tops in the top and bottom thirds of the oven. Bake at 400°F for 7 minutes until the muffin top is puffed and the structure is set. Rotate the pans from front to back and top to bottom. Bake for an additional 4 to 6 minutes until the muffin tops are golden on top, golden brown around the edges, and a toothpick inserted into the center comes out clean (11 to 13 minutes total).

Simply Recipes / Mark Beahm

Let the muffin tops cool on the pans for 5 minutes. Transfer to a wire rack to finish cooling. If desired, place a spoonful of powdered sugar in a sifter and lightly dust each muffin top. Serve warm or at room temperature.

Leftover muffin tops can be stored in an airtight container at room temperature for up to 3 days.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm