Semi-Homemade Blueberry Pie

Blueberry Pie 31

Last weekend I made this delicious semi-homemade blueberry pie for Sunday dinner with the family and it was a hit (even among non-blueberry lovers!)

If you’re planning ahead for 4th of July or Father’s Day, you can’t go wrong with this yummy dessert!

Blueberry Pie 25



This is where I went semi-homemade with this recipe 🙂 I purchased the Pillsbury pie crust, but if you’re interested in making it from scratch, check out this recipe for the crust.


  • 6 cups of fresh or frozen blueberries
  • 1/2 cup of sugar
  • 1/4 cup of flour
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of cinnamon
  • 2 tbsp butter, cut into small pieces

Egg Wash

  • 1 egg
  • 1 tbsp milk


  1. Heat oven to 425 degrees.
  2. Take out the pre-made crust and let sit out to become room temperature (this will make it easier to work with).
  3. In a large bowl, mix together the sugar, flour, lemon zest, lemon juice, cinnamon and blueberries – I recommend mixing together the dry ingredients in the bowl and then slowing adding in the blueberries to easily mix it together. You want to lightly coat the blueberries in the dry mixture.
  4. After blueberries are coated in mixture, set aside and take one pie crust and line an un-greased pie pan with the dough. Remove any excess dough from the edges.
  5. Pour blueberry mixture into the crust-lined pie dish.
  6. Cut up the butter into small chunks and sprinkle on top of the blueberries.
  7. Cover the blueberries with the second pie crust. Press the edges of the crust together with your fingers to create a pinch or crimp at the edges.
  8. Whisk egg and milk together to create the egg wash, brush the top crust with the mixture. Score the pie on the top of the crust to allow it to breath.
  9. Bake for 20 minutes at 425 degrees, then reduce the temperature to 350 degrees and let it bake for an additional 30 to 40 minutes. Add a piece of tin foil below the dish in the oven to make clean up easy if any thing spills over.
  10. Transfer to wire rack and let cool. Cool completely before serving.

To really indulge, serve it with ice cream and enjoy!

Blueberry Pie 2

Although summer doesn’t technically start until next week, it certainly feels like it has arrived here in south Florida! How do you plan on kicking off summer? 

Sianne Signature


Egg Muffin Recipe

egg muffin collage

Looking for a brunch recipe to make for Father’s Day? Try these easy and delicious Egg Muffins! They are seriously so easy to make, I’ve been making this dish for Mother’s Day since I was 13 years old. I even made them this year while I was down south, visiting my family and without fail 12 years later they were still a hit! These little egg muffins are so good, that everyone always ends up going back for more, leaving no trace of evidence behind. Try ‘em for yourself!


  • 12 eggs
  • 1/2 lb thinly sliced ham
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup of milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup of chopped green onions (chives)
  • 1/4 cup of chopped grape tomatoes
  • Pam spray


  1. Preheat oven to 375°
  2. In a bowl beat the eggs, then add the milk, salt and pepper
  3. If you would like to make all of the egg muffins the same go ahead and add the green onions and tomatoes to the scrambled eggs – if you would like to make a variety of muffins, add the extras to the muffin pan once the eggs are in them
  4. Grease the muffin pan with Pam Spray, then line the muffin pans with the ham – for the deep muffin pans use 2 slices, for the shallow muffin pans use 1 slice
  5. Spoon 1/3 cupful into muffin pans
  6. Bake at 375° for 15 – 20 minutes

You can change up the ingredients by adding red peppers, onions, spinach, broccoli, tomatoes, etc.

egg muffin 2

I like to pair this with homemade banana bread or fresh baked croissants, fruits and some deli meat.

Try them out and let me know what you think!

Sianne Signature