pie dough

Blueberry Maple Pie

After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.

Make the Recipe

To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.

With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!

If you like this blueberry maple pie you should try:

Blueberry Sour Cream Pie
Peach Berry Pie
Blueberry Galette with a Cornmeal Crust
Blueberry Lemon Pop-Tarts
Berry Slab Pie

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Blueberry Maple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 1 tsp lemon zest (from about 1 lemon)
  • 11/2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 2 teaspoons sugar

Instructions

To prepare the crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.

 To prepare the pie:

  1. Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust. 
  2. In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie.  degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!

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Alphabet Cream Pie Tutorial

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Around here, we look for any reason to celebrate. Whether it’s Christmas Day, the neighbor’s cat’s birthday, or 5 days since someone in our home wet the bed, we hunt out reasons to throw a party like our lives (and sanity) depend on it. There’s something 100% fabulous about celebrating for little reason at all, and I love to find new treats to serve at these any-occasion gatherings. So unless you’ve been living under a giant rock or still haven’t mastered Instagram (shoutout to my husband!), you’ve probably seen the cute little layered cream tarts in the shape of numbers and letters all over the internet. They’re adorable, and I loved the idea so much that I hopped on that bandwagon to bring you a tutorial to make your very own alphabet cream pie.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

A Background on the Tarts

Let me give you the quick scoop on these. I have no idea where they originated from, but I will tell you that they have taken over the internet. These desserts typically start with two sets of baked tart shells cut into the shape of numbers or letters. A cream filling is piped on each set of tarts that are then layered together and decorated with a million different treats: fresh fruit, macaroons, mini marshmallows, cookies, flowers, sprinkles, and the rest of the kitchen sink. Over time, the pastry cream barely softens the tarts so that you have a creamy layered dessert that is as beautiful as it is delicious. Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Alphabet Cream Pie

I decided I didn’t want to fuss with tart shells and pastry cream. I wanted something I was more familiar with, something that would taste better, something way easier. So I introduce to you the alphabet cream pie: a few layers of buttery pie crust, filled with a simple lemon and vanilla bean whipped cream cheese, and topped with all of my favorite fresh fruit. Although this alphabet cream pie takes a step or two to make, it is the simplest version of this fancy pants treat that you will find and is incredibly fun to make. Let’s get started! Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

What You’ll Need:

Paper or stencil to trace letters/numbers

Paring knife or X-acto knife to trim out letters/numbers

Parchment paper for lining baking sheets

Piping bag fitted with a large round tip (I use Wilton 1A ) or a large plastic bag

1 Recipe for pie dough (see below)

1 Recipe for cream filling (see below)

Items to decorate the pie

Directions:

You’ll need a stencil to trace out the numbers or letters for the alphabet cream pie. I printed out block letters on sheets of computer paper, cut them out, and used those to trace my letters onto the dough. You could also sketch it out on a piece of parchment paper. Using a stencil is vital so that your stacked letters match up. You’ll have enough dough to cover approximately two half sheet pans, so be sure that you letters aren’t any larger than what would fit on the pan- otherwise you’ll require more dough!

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Tracing Pie Pieces

Preheat the oven to 375 degrees, and roll the dough out on a floured surface to ¼” thick. If the dough is too hard, allow it to rest at room temp about 5-10 minutes.  Use a paring knife or a clean X-acto knife to cut out the letters. You’ll need two of each letter or number as they will stack one on top of the other. (Sidetone: I opted to do “HBD,” which is millennial shorthand for “Happy Birthday,” but you could just as easily do a number 16, 21, or 50 for a special birthday, or even just one single giant letter to celebrate someone awesome!) Place the letters on a parchment-lined baking sheet at least an inch apart.

If the dough got soft and the letters smooshed a bit, just use the stencil to reorient the letter how it was meant to be shaped. Place the prepared pan in the fridge or freezer to firm up (5 minutes for freezer, 10 minutes for fridge) and then bake in the preheated oven for about 20 minutes or until the letters are barely puffed and golden. You can bake multiple pans in the oven, just be sure to quickly rotate the top and bottom pans about halfway through. Allow the letters to cool thoroughly on a cooling rack prior to use.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Filling the Pies

When the letters have cooled, prepare the serving platter or workspace you’re going to assemble the pie on. Place about half of the cream filling in a large piping bag fitted with a large round tip. If you don’t have this, feel free to fill a gallon or quart sized plastic bag with some cream and snip the tip off of the corner of the bag. Your round dollops won’t be as perfect, but no one will care. Pipe a dot or two of cream under each letter (once it has chilled, this will adhere it gently to your serving platter), and then begin piping ½ tablespoon-sized dollops all over the letters. I prefer to use rows and columns, but you can do it however you please.

Once you’ve covered the first layer of letters, place the second layer of letters gently on top and then repeat this process. Cover the letters entirely with dollops of cream, refilling your piping bag as needed.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

Decorating

When you’ve completed the process, you’re ready to decorate! I use fresh fruit, like strawberries and blueberries, or even little candies. You are free to decorate with little cookies or edible flowers as well. If you use non-edible flowers, just wrap the stem or base of the flower touching the pie in a tiny piece of aluminum foil to keep them food safe. You can also color any remaining cream filling and use a star tip or another decorative piping tip to pipe on little colorful dollops of cream. The pie itself will keep in the fridge for a few days, but the items on top of the pie may begin to weep and bleed. As a result, I recommend eating this treat the day it is made.

Alphabet Cream Pie recipe and tutorial by wood and spoon blog by Kate wood. this is a tutorial for those letter / number pastry cream filled tart cookies that have been popping up all over the internet! Find out how to make this simple dessert that is perfect for celebrations, birthdays, anniversaries, etc. You make two sheets of pie crust letters and fill the whole thing with piped out lemon whipped cream cheese filling. The tart is topped with fresh fruit, macaroon cookies, flowers, candies, sprinkles and whatever else feels festive. Learn how to stencil and prepare this fun treat! recipe on thewoodandspoon.cpom

This alphabet cream pie is totally festive and the perfect treat to celebrate the birthdays, anniversaries, and everyday happenings in your life. Make it for someone awesome and top it with all of their favorite things. It will be the celebration pie to beat!

If you like this alphabet cream pie tutorial, check out:

Painted Sugar Cookies 

Marbled Sugar Cookies

Gold Splatted Lavender Vanilla Bean Sugar Cookies

Easter Cake 

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Alphabet Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.4 from 5 reviews

This alphabet cream pie is a take on those popular letter/number tarts that are taking over the internet! This is two layers of shaped baked pie dough filled with a lemon vanilla bean cream cheese whipped filling and topped with fresh berries. 

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 120

Ingredients

For the pie crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the cream filling:

  • 8 ounces (225 gm) regular cream cheese, at room temperature
  • ¾ cup (150 gm) sugar
  • 3 cups (680 gm) heavy whipping cream
  • 1 teaspoon vanilla bean paste or extract
  • 11/2 teaspoons finely grated lemon zest

Instructions

To prepare the pie dough:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed and pea-sized clump exist throughout.
  3. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. I typically use about 6 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least one to two hours prior to use.

To prepare the cream filling:

  1. In a large bowl, beat the cream cheese, sugar, and lemon zest together until smooth, about 30 seconds. Add a few tablespoons of the cream and beat to incorporate. Add a bit more cream and beat to incorporate. Once the cream cheese mixture is thick and liquidy, add the remaining cream and the vanilla, beating until thickened and stiff peaks form. Refrigerate until ready to use, but best used immediately.

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