We’re interrupting our usual schedule of kids’ activities, parenting inspiration, and family-friendly food to bring you 31 days of Kids Kitchen Recipes and Activities.
Today, Thaleia from Something2Offer is sharing about her Toddler Sous Chef and how toddlers can help in the kitchen, so I thought I’d share this easy healthy recipe for blueberry pie that kids can make from start to finish!
This easy healthy recipe for blueberry pie relies on honey for it’s sweetness and is only five ingredients — unless you count the butter and flour used to grease the pie plate and assist with rolling out the dough.
We used mini pie plates and alphabet cookie cutters so that the kids could each make their own pie.
I set up individual work stations with some common ingredients in the center for them to share.
Each work station included:
- one cutting board
- one mini pie plate
- a cookie cutter for each child’s first initial
- A square of butter puff pastry (the same type that we used for our homemade cheese crackers — our homemade apple pie recipe has a great homemade crust, but sometimes a pre-made crust makes baking with kids a bit easier)
- a sprinkle of flour
- butter knives or spreaders
You could also put out individual mini rolling pins for each of the kids, but I had previously rolled out the dough in order to portion it out.
In the center of their work table, I placed:
- butter for greasing their pie plates
- flour for dusting their pie plates
- good-quality bread crumbs for a double crust
- the blueberry filling
First, the children buttered and floured their pie plates – a great sensory activity for some, I also ensured that we had a square of paper towel on hand for our more sensory sensitive child if he was unsure about touching the slippery butter.
Next, the children trimmed their pieces of puff pastry to fit their pie plates using their butter spreaders.
Then they sprinkled and squished the breadcrumbs into the puff pastry to develop a “second crust” – a technique I gleamed from Dorie Greenspan’s amazing Baking cookbook, a giant resource-style cookbook with nearly every type of baked good covered.
Then, since we were not blind baking the pie shells, they aerated it by making small holes throughout the crust with a fork. This stops the pastry from bubbling up.
Finally, they filled their pie shells with the blueberry-honey filling and topped it with a puff pastry cut-out of their first initial. This at once serves to create pride and ownership of their work, while also giving me an easier time with remembering who’s pie is whose!
- 2 cups blueberries (can use frozen)
- 2 Tablespoons honey
- 1 teaspoon lemon juice
- 1 sheet butter puff pastry
- 1/3 cup good-quality bread crumbs (ie., Panko)
- Butter and flour, for preparing pie plates
- Preheat oven to 425F
- Gently stir the honey, lemon juice, and blueberries until blueberries are fully coated.
- Roll out the puff pastry and fit into oiled and floured pie plate(s).
- Coat the puff pastry in the breadcrumbs - you can use the butter to help stick the crumbs to the pastry if they are not sticking on their own.
- Using a fork, make small pin pricks along the pastry to aerate since we are not doing a blind bake first.
- Fill the pie pastry with the pie filling, top as desired (with a lattice, a second square of puff pastry, or with a cute design).
- Cover the pie with tinfoil and bake 15 minutes before removing and reducing heat to 375F and baking until crust is golden brown - another 15-20 minutes.
- Cool before serving to allow the pie filling to set up.
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