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Meal Prep Before Baby | What I Stocked the Freezer With

chicken fajita bowl with sour cream in a white bowl

These are the best dinners, breakfasts, snacks, and desserts that are freezer friendly that I prepped before our first baby was born!

One of the biggest things that I noticed while learning about bringing home a newborn was how many people talked about the struggle to make time to eat, but also the struggle of being really hungry. I knew I needed to do some sort of pre-baby meal prep if I was going to have a chance at successfully feeding myself during a really new chapter of our lives.

Obviously, I love food and I love to eat. I’m a food blogger! But, I struggle just as much as the next girl on some nights to get dinner on the table or to get a healthy breakfast in my system before the day begins. My husband, Jared, and I share most of the household duties but seeing that he often works well past 6 pm and I often have food from a day of shooting or recipe testing, I do most of the cooking.

I knew the key to pre-baby meal prepping for me was going to be homemade, healthy meals + snacks that were easily frozen and reheated.

I actually found meal prepping freezer meals to be really easy. What I mainly did was make double batches of some of our favorite dishes. When I would make that favorite dish for dinner, I would divide the recipe in half. half would get eaten right away and half would be frozen. That way, I wasn’t spending a day or two slaving in the kitchen in the heat of July.

I’d say I started doing this about 1-1.5 months before my due date, so again, nothing felt rushed and I didn’t have to really give this much “extra” time.

So, let’s get to it! I made dinners, breakfasts, snacks and some cookies to make sure we had plenty of meals on hand. I’ll also tell you about some of our favorite things that I stocked up on the week before my due date to have on hand in the freezer.

Dinners

I wanted to have about 2-3 pre-made frozen meals per week. Jared does cook, but he only gets about a week for paternity leave and often works later at night. With limited takeout options, it feels good to have homemade meals we love to fall back on!

venison bolognese on a blue plate

Venison Bolognese (could also do beef, elk, bear, or bison)

I often serve this with zoodles!

Chicken Noodle Soup

mango chicken curry on a plate with limes

Mango Curry Chicken

Just freeze the curry mixture after cooking

Enchiladas (recipe coming this fall!)

Cowboy Lasagna

Southwestern seasoned ground meat (I used bear meat but beef, venison, bison and elk work!), salsa, and cheese layered between potatoes.

Instant pot taco stuffed peppers with venison on a white plate

Stuffed Peppers

I actually froze a new recipe, but this taco style instant pot stuffed pepper recipe is also a hit!

dairy free chicken corn chowder in a white bowl on a white background

Chicken Corn Chowder

Venison Burgers

I froze uncooked, shaped patties on a parchment lined baking sheet and then vacuum sealed them

chicken fajita bowl with sour cream in a white bowl

Fajita Chicken for Fajita Chicken Bowls

For these, I just prepped the chicken, onions and peppers and froze them. We’ll add rice, lettuce and toppings later.

Breakfasts

I’m not a huge breakfast person, but I know the importance of starting the day off with enough calories. I only like eggs when they’re cooked fresh or hard boiled (so pre-made egg bakes aren’t really my jam) but below are a few things I have on hand. Usually, if I have a sweeter breakfast, I’ll follow that up with some hardboiled eggs or a meat stick for my mid-morning snack.

pouring syrup onto sourdough waffles

Waffles

Linked is the recipe for my sourdough waffles. I actually used Simple Mills baking mix this time, but the sourdough waffles are to die for.

fresh produce in a blender for a smoothie

Kefir Smoothie

I prepped individual smoothie portions for myself to throw in the blender. Sure, smoothies are fast, but the first couple of weeks I’m trying to rest as much as possible so any time saved pulling out ingredients is great.

Apple Cinnamon Baked Oatmeal

You can make these in individual portions or bake in one large dish!

Banana Blueberry Baked Oatmeal

I actually made my apple cinnamon flavor, but baked it in a baking dish as shown here.

Snacks/Desserts

I have a few fun snacks/desserts in the freezer that I’m excited to nosh on. I always like to have cookie dough in the freezer for guests. It’s nice to be able to throw cookies in the oven and have a few fresh baked ones on the counter.

The Best Salted Chocolate Chip Cookies by Restoring Radiance (I make the dough, scoop, and then freeze the balls) – just check the recipe for specifics!

Cherry Chocolate Chip Energy Balls by Fit Mitten Kitchen

Oatmeal Chocolate Chip Lactation Cookies by The Toasted Pine Nut (I haven’t made these yet, but planning on it!)

Pre-Made Goods I Have on Hand

I have a few store-bought things on hand for laid back nights. Some of them aren’t the healthiest, but for us, that’s OK! We’re all about balance in this house. We’ve also got:

  • Frozen pizza (from ALDI – we froze the take and bake one from the deli section)
  • Frozen BBQ chicken flatbread (from ALDI)
  • Pizza dough, bought fresh and frozen (from ALDI)
  • Jarred pasta sauce, pasta, and chickpea pasta
  • Potstickers
  • A few bags of frozen veggies + riced cauliflower
  • Organic Italian Chicken Sausage (from ALDI)

How to Cook a Juicy Venison Steak

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key.

sliced venison steak on a black plate with a napkin

I remember the first time I had venison steak. Jared and I had just started dating and I invited him on a camping trip with my friends and I.

To be honest, the venison steak was probably the highlight of the trip seeing that I got the campground directions wrong, a raccoon ran off with our bananas when we arrived after midnight due to my directional challenges, and it poured rain our second day there. I’m sometimes not sure why J stuck around…

Anyway, after the rain cleared Jared took a venison steak he defrosted out of the cooler and cooked it up over the open fire. Up until that point, I had only had deer jerky a time of two, and I was really excited to try venison.

We’re still not sure exactly what he did to that steak, but it was absolutely PHENOMENAL. I think our entire group salivated over the perfectly medium rare cut of meat and it was gone in a flash.

When J and I moved in together some time later and he harvested another buck, I was excited to make some steak! I’ll never forget unwrapping defrosted venison directly out of butcher paper and putting it right on the grill pan in our apartment. I overcooked and probably underseasoned the meat…needless to say it was probably a pizza night, for sure.

deer meat marinating in a glass bowl

The meat I cooked was dry, tough, and way too gamey. So, why was the deer steak he cooked on that trip so much better than what I made?

Fast forward about 6 years and I’m sitting here releasing my very first cookbook that’s all about cooking venison. I’ve come a long way over the past few years and I’m excited to share what I’ve learned.

Venison isn’t like beef. You can’t overcook and under-season it and expect it to still be OK. That really alters the flavor, as well as the texture.

Cooking really good venison steaks isn’t really hard, you just need to keep a few things in mind:

  • marinate the meat
  • don’t overcook it
  • rest before serving

Those 3 steps seem really simple, but they make a world of difference.

tenderized deer meat on a cutting board

Marinate your venison steak

It’s important to choose an acidic marinade with plenty of bright flavors from vinegar or citrus. My all-purpose marinade has plenty of red wine vinegar, lemon, and salt.

These 3 ingredients not only work with the “gamey” flavor and tone it down, but they also tenderize the meat and help break down some of the tissue so that it’s buttery soft after you cook it.

With venison steaks, I marinate for at least 3 hours, but up to overnight. I know that seems long, but it works great for me!

Don’t overcook it

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise.

You honestly can’t overlook this step. I’m all about making things easy on you and laid back recipes, but if you overcook your meat…you’re going to be sorry. This is a HARD and fast rule in my book.

Rest before serving

Also…don’t cut into your meat right after it comes off the heat. As much as it does look amazing, allow it to rest so the juices have a chance to creep back into the meat for at least 10 minutes before serving.

Get together your side dishes, set the table, etc. Just give that meat time to rest!

venison steak on a black plate with thyme leaves

Make sure you put my Juicy Venison Burgers on your next grill night menu!

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venison steak on a black plate with thyme leaves

Venison Steak

★★★★★

5 from 3 reviews

  • Author: Miss AK
  • Prep Time: 10 minutes + 4+ hour marinade
  • Cook Time: 14 minutes
  • Total Time: 24 minutes + 3+ hour marinade
  • Yield: about 4 servings 1x
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Description

It’s easy to cook a venison steak so that it’s juicy, you just need to follow a few rules. A good marinade, a hot grill or pan and not overcooking is key. 

Scale

Ingredients

  • about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops)
  • 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade)
  • sea salt and fresh ground pepper, to taste

Instructions

  1. Add your venison steaks to a zip-top bag or a bowl with a lid. Again, this recipe works best with a steaks that are at least an inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. 
  2. Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you.
  3. When you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking). 
  4. Pat the steaks dry, wiping off some of the marinade, but DO NOT rinse them off. If you used my marinade recipe, there’s no need to add more oil for the grill. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. 
  5. If you’re using a grill to cook, preheat it to medium-high, about 450-500F. If you’re cooking in a pan, preheat a well seasoned cast iron pan over medium-high heat until it’s very very hot. 
  6. Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 125-130F for a medium-rare steak, it’s very important not to overcook venison. 
  7. Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
  8. Season with a bit more salt and pepper if desired. Enjoy!
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 6oz. serving w/ marinade
  • Calories: 288
  • Sugar: 0 g
  • Sodium: 1247 mg
  • Fat: 8 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 51 g
  • Cholesterol: 0 mg

Keywords: venison, steak, deer, wild game, grill

Banana Bread Oatmeal

This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.

banana bread oatmeal in a white bowl on a blue and white plate

After eating this Banana Bread Oatmeal almost every morning for the past 9 months, I figured it was high time it hit the blog.

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I’ve never been a breakfast person and I’ve talked in length about struggling with breakfast for years. I usually opt for something quick, like this kefir smoothie, but literally days after I found out I was pregnant this past November, my eating habits HAD to change in the morning.

oats, cinnamon and banana in a saucepan

I’ve always been a big eater, but I suddenly had to eat something really substantial almost immediately upon waking up, and this Banana Bread Oatmeal was really the only thing that sounded appealing, day in and day out. I never had morning sickness, but I had some pretty intense food aversions and definitely craved sweeter, carb-based food, especially in the beginning.

I usually get so busy and ready to start the day in the morning that food takes a backseat to coffee, work, etc, but I’ve really started to enjoy my little routine of cooking something every morning, and it helps that this meal comes together in less than 10 minutes.

By the time I make my oatmeal, take all of my vitamins, drink my lemon water and sit down to eat, straighten up the kitchen (and run my new Roomba!!) I’ve had 20 minutes of peace in my kitchen and it’s really lovely. So, maybe I am starting to be a breakfast person after all!

oatmeal with bananas in a saucepan

Oatmeal is best made on the stovetop

I love overnight oats, and baked oatmeal (these are some of my favorite make-ahead recipes), but to me, oatmeal is best made on the stovetop. Growing up, we ate oatmeal quite frequently in the mornings and my mom always made it on the stovetop with a sprinkle of brown sugar and a splash of milk. Heaven.

oatmeal with milk and bananas in a saucepan

But, the key to creamy oats that aren’t too thick is cooking them on the stovetop with plenty of liquid. And, not stirring them too much. You’ll see that I start them out cooking in just water and then add a bit of milk when I turn the heat down for some richness. I think this results in the best texture, and you can use any milk you like. We like organic whole milk, but I know that isn’t everyone’s choice. Almond, cashew, oat, coconut – it will all work perfectly.

stovetop oatmeal in a white bowl on a blue and white plate

What makes this oatmeal taste like banana bread?

The secret to this oatmeal – cooking half of a sliced banana IN with the oatmeal. Not only does this provide a good amount of natural sweetness, but the banana gets that soft, caramelized flavor that you get in your favorite banana bread recipe.

I top the cooked oats with the other half of the banana, some Greek yogurt, chia seeds and just a teeny bit of maple syrup. And sometimes berries! It’s such a treat in the morning, but it’s a healthy and super filling way to start the day!

banana bread oatmeal in a white bowl on a blue and white plate

If you love oats as much as I do, be sure to check out my banana blueberry and apple pie baked oatmeal recipes!

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banana bread oatmeal in a white bowl on a blue and white plate

Banana Bread Oatmeal

★★★★★

5 from 1 reviews

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Description

This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.

Scale

Ingredients

  • 1/2 cup old fashioned, rolled oats (gluten-free if you prefer!)
  • about 1 cup water – enough water to just cover the oats
  • 1 medium banana, sliced
  • 1/4 tsp. cinnamon
  • 1 pinch sea salt
  • 2 Tbsp. milk of choice (I like whole milk and full-fat coconut milk)
  • optional toppings – maple syrup, chia seeds, yogurt, berries

Instructions

  1. Add the oats to a small or medium-sized saucepan. Add just enough water to cover the oats entirely, which is about 1 cup. You’re going to add milk later and you can always add a little extra if it looks dry. 
  2. Add half of the sliced banana to the saucepan, along with the cinnamon and sea salt. 
  3. Place the saucepan over medium heat and let it simmer up without mixing it. This will take about 3-4 minutes.
  4. Once it bubbles, add the milk and turn the heat to low. Stir the milk in and let it cook so the milk can absorb. Stir occasionally to break up the bananas and to make sure the oatmeal isn’t sticking to the pan. Cook until the desired consistency is reached, this takes about 5 minutes. 
  5. Transfer the oatmeal to a bowl and top with the remaining banana slices. I top mine with just a touch of maple syrup (about 1 teaspoon), chia seeds, and plain Greek yogurt! 

Notes

  • This recipe can be doubled, tripled, etc. to serve as many as you need. It does re-heat but it’s best made fresh. 
  • I really do prefer old fashioned, rolled oats here. Gluten-free rolled oats are fine, but any other variety of oats will give you a different result. Quick-cooking is your second best bet, you may want to reduce the amount of liquid a bit. 
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (no toppings, with whole milk))
  • Calories: 349
  • Sugar: 34 g
  • Sodium: 151 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 76 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: oatmeal, breakfast, banana

Southwest Pasta Salad with Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken, and a kick!

This delicious southwest pasta salad recipe is sponsored by ALDI USA. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love.

southwest pasta salad in a white bowl with a wood spoon on a cream counter

Pasta salad is my love language. And I really am not picky on the type. But I have to say, this Southwestern version is quickly climbing the ranks to becoming my new favorite. We’ve been eating it on repeat this year and it’s the perfect dish to make for the Fourth of July, no matter how you’re celebrating this year!

When I was a little girl I remember being in line at big picnics, waiting for my turn to fill up my plate. Sure, the burgers and dogs looked fine, but I was there for the other goods.

Coleslaw, pickles, deviled eggs, fruit salad, potato salad and my all-time favorite…pasta salad. And of course, room for homemade pie and brownies.

southwest pasta salad in a white bowl with a wood spoon on a cream counter

There’s something about cool or cold pasta in dressing on a hot summer day, there’s nothing better and it’s so nostalgic.

As I’ve grown up, I’m still just as pasta salad obsessed. All my father in law has to say is -“I’ve got pasta salad”…and I’m over in a flash. I’ve been known to sneak a midnight serving or two. 🙂

But when I make something, I just have to stray a bit from the traditional. I love playing with different flavor combinations, and I feel like I’m always coming back to dishes with a Southwestern or Mexican flair.

ingredients for a delicious southwest pasta salad

So, when I was loading up for my weekly ALDI haul and wanted to make some pasta salad, I thought – “why not use some salsa and sour cream for a yummy dressing and put my favorite taco/fajita ingredients together to make something new?”

What gives this pasta salad southwest flavor?

The ingredients in this pasta salad really resemble what you would find in a taco or burrito bowl. We’ve got bell pepper, tomato, jalapeno, corn, beans and green onion. I love adding juicy grilled chicken but you can leave that out if you want.

The dressing is a mixture of salsa (the Simply Nature Salsa from ALDI is absolutely to die for), sour cream, and mayonnaise. I love using salsa in sauces and dressings because it’s instantly packed with flavor and all you have to do is open a jar!

  • green onion, peppers, tomatoes, and pasta in a white bowl
  • grilled chicken, beans, corn, and peppers in a white bowl

I found all of the ingredients at my ALDI, which is great because lately, I’ve been short on time and I just don’t have time to shop around. ALDI is always my number 1 pick, but it’s even better in the summer because they have all of the fresh produce and high-quality foods that I’m looking for. What more do you need in the warm months?

mixing up pasta salad in a big white bowl

How do you grill the chicken so that it’s juicy?

Grilling juicy chicken is actually super easy. If you want to make this recipe with chicken (makes it more of a main dish), get out some boneless skinless chicken breast.

Pat it dry with a towel, this helps with sticking to the grill. Season it simply with salt and pepper and drizzle on just a bit of olive oil.

Once it’s on the grill, don’t touch it for about 10 minutes. Then, flip it and let it cook until it’s 165F internally. Once it reaches 165F at the thickest point of the meat, pull it and let it rest before cutting into it. This helps the juices stay in the meat, and not on your cutting board.

vegetarian southwest pasta salad in a white bowl on a cream counter
make this pasta salad without meat for a vegetarian dish!

Do you have to use chicken? What can I use instead?

You certainly don’t have to use chicken here if you’re wanting more of a side dish, or if you’re trying to cook something without meat. I’d recommend adding another can of beans or chickpeas…but simply leaving it out is fine, too!

a scoop of southwest pasta salad in a white bowl with a wood spoon on a cream counter

I know you’re going to love this pasta salad recipe. Make it and tag me on Instagram!

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southwest pasta salad in a white bowl with a wood spoon on a cream counter

Southwest Pasta Salad with Grilled Chicken

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Description

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

Scale

Ingredients

For the grilled chicken (this is optional, you can do meat-free if you’d like!):

  • 1 lb. Simply Nature Organic Boneless Skinless Chicken Breast 
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • about 2 tsp. Simply Nature Organic Extra Virgin Olive Oil

For the pasta salad:

  • 16 oz. Priano Bronze-Cut Pasta (I like the rigatoni or conchiglie/shells), cooked according to package directions 
  • 2 bell peppers, diced 
  • 1 and 1/2 cups halved cherry tomatoes
  • 2 jalapenos, finely diced and de-seeded (optional)
  • 1/4 cup sliced green onions
  • 1 (15 oz.) can Dakota’s Pride Pinto or Black Beans, drained and rinsed 
  • 1 (15 oz.) can Happy Harvest Sweet Corn, drained
  • 1 (10 oz.) can Casa Mamita Diced Tomatoes and Green Chilies, drained
  • 1/2 cup Burman’s Mayonnaise 
  • 1/4 cup Friendly Farms Sour Cream
  • 1/4 cup Simply Nature Organic Salsa (I use the medium)
  • salt and pepper, to taste, if needed (taste it after it’s all mixed together)

Instructions

  1. Start by preheating your grill to medium-high heat (450-500F). 
  2. Then, remove the chicken from the packaging and pat it dry with a paper towel. Season with the salt and pepper and then drizzle on the olive oil. 
  3. Place the chicken on the grill and grill for 10-12 minutes per side (depending on the thickness of your chicken) until it reaches 165F internally at the thickest part of the breast. 
  4. Let the chicken rest for at least 10 minutes before cutting it into bite-sized pieces. 
  5. Add the chicken, bell pepper, tomatoes, jalapeno, green onion, corn, beans, and tomatoes and green chilies to the cooked pasta in a very large bowl. 
  6. In a small bowl, mix together the mayonnaise, sour cream, and salsa. This is your dressing. 
  7. Pour the dressing over the pasta and stir until everything is well combined and distributed. 
  8. This can be served warm or cold and can be stored in a covered container for 2-3 days in the fridge. Enjoy!

Homemade Blueberry Pie

The best homemade blueberry pie recipe ever made with flaky pastry dough, fresh blueberries, and a touch of lemon juice.

blueberry pie on a grey counter in a black pie dish

Blueberry pie is one of the most requested pie recipes I’ve gotten to date, and I can understand why. It’s probably one of the most classic pies I can think of, and blueberry season is just the best.

There’s nothing like walking into the farmer’s market, grocery store, or even better yet, the blueberry patch and being able to stock up on fresh blueberries in the warm, summer months.

blueberries, sugar and nutmeg in a bowl

The best part about blueberry pie is that it’s so easy to do.

What’s in blueberry pie filling?

The filling for really good, fresh blueberry pie couldn’t be more simple. It’s a lot like my strawberry pie recipe and you just need:

blueberry filling being mixed in a white bowl

This recipe is developed specifically for fresh blueberries, but you can certainly use this in the colder months with frozen blueberries, too. My suggestion would be to add an extra tablespoon of tapioca/cornstarch (or arrowroot powder).

I’ve also created this super simple crisp recipe for when you have frozen berries you want to use if you want something developed for just frozen.

blueberry pie filling in a unbaked pie crust

How to make a perfect fresh berry pie

There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.

If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:

  • You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
  • Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.
an unbaked lattice top pie on a grey counter

How do you make a lattice top pie crust like that?

With fruit pies, I love making a lattice top crust. It’s actually much easier to do than it looks, but I made a full blog post on it, just to make the steps a little bit easier! Click here to read it and you’ll be a pro in no time!

blueberry pie on a grey counter in a black pie dish

Love pie baking! Get my FREE Ultimate Pie Baking Guide!

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Homemade Blueberry Pie

  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: 1 hour and 35 minutes
  • Yield: 8–12 slices 1x
Print Recipe

Description

The best homemade blueberry pie recipe ever is made with flaky pastry dough, fresh blueberries and a touch of lemon juice.

Scale

Ingredients

  • 1–2 unbaked pie crusts (depending on if you want to do a lattice/full crust topper) – here’s my recipe! My recipe makes 2 crusts
  • 6 heaping cups fresh blueberries
  • 1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
  • 1/4 cup tapioca starch (or arrowroot powder or cornstarch) 
  • 1 lemon, juiced 
  • 1/4 tsp. nutmeg
  • fresh whipped cream (or vanilla ice cream) for serving

Instructions

  1. Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll one of the crusts out and place it in a 9-inch pie plate*. Trim and press the edges as desired if you’re not doing a lattice top or full crust topper. 
  2. Preheat the oven to 425F. 
  3. Add the blueberries, sugar, tapioca starch, lemon juice, and nutmeg to a bowl and mix well. 
  4. Pour the blueberry filling into the pie plate and if you’re making a lattice top crust or covering the pie with another full crust (make sure to leave slits for ventilation) do so. Here’s a step by step guide for making a lattice top crust. 
  5. Set the pie plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess. 
  6. Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F. 
  7. Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*. You may need to cover the pie with foil if the lattice or crust topper starts to brown too fast.
  8. Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets. 
  9. Serve with fresh whipped cream and/or vanilla ice cream!

Notes

  • a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch. 
  • If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: blueberry, berry, pie, baking, dessert, pastry, sweets

Perfect Venison Burgers | How to Make a Juicy + Flavorful Deer Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

venison burger on a white plate

Ah, venison burgers. A popular dish to make with ground deer meat, but they often end up dry, tough and gamey.

If you find that this is usually true for you, you’re probably cooking venison burgers like you’re cooking beef burgers. With just a few simple tricks, you can take your wild game burger night to the next level and start using up that ground venison you have in the freezer. (For more venison cooking tips check out my free guide!)

Venison burgers are always a go-to in our house year-round when we’re trying to use up ground venison, and these honestly are so crazy flavorful and juicy, I like them even more than traditional beef or turkey burgers. The best part is the lean, grass-fed, responsibly sourced protein.

ground deer meat with seasoning in a white bowl

How do you make venison burgers that aren’t dry?

The trick to cooking venison burgers is to add a bit of fat to the meat because it’s very lean, and make sure you don’t overcook them.

Adding fat

ground deer meat with grated butter with seasoning in a white bowl

In this recipe, you’ll see below that I’m using cold, grated butter and mixing a bit into the patties. Not too much, you don’t want the burger to be greasy, but just about 1/2 tablespoon of grated butter per patty to give it some juice.

Our deer meat is also cut with 10% pork fat, so be sure to add some sort of fat to your grind (or have your butcher do it) when processing the meat.

Cooking to perfection

One of the #1 ways to ruin deer meat is to overcook it. I like my steaks rare to medium rare and my burgers just over medium, so about 140F internally.

Once your burgers reach about 140-145F, pull them off the heat source you’re using and let them rest for a few minutes before serving them. This is SO important.

venison burger patties on a baking sheet

How do you make deer burgers taste good?

If you don’t love the flavor of venison, or even if you do and you want to enhance it, you’re going to want to add a bit of seasoning and acid to your burgers to let the meat shine.

I add a bit of balsamic vinegar and Worchestershire sauce to combat the richness but bring out the meaty flavor.

Then, it’s just simple salt, pepper, garlic, and onion powder. It’s really that easy!

venison burger on a white plate

Love this recipe? Make sure to order a copy of my cookbook, Venison Every Day, for more amazing deer meat ideas.

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Venison Burger

★★★★★

5 from 3 reviews

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 burgers 1x
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Description

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Scale

Ingredients

  • 1 lb. ground venison 
  • 2 tsp. balsamic vinegar 
  • 1/2 tsp. Worcestershire sauce 
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • 2 Tbsp. freezing cold butter, grated*
  • Burger buns (brioche is best and toppings you like – cheese (we like Pepper or Colby Jack), lettuce, tomato, pickles, ketchup, etc. 

Instructions

  1. Before beginning, place a stick of butter in the freezer. 
  2. If you’re cooking your burgers on a grill, go ahead and preheat the grill to medium-high (450-500F). If you’re cooking on a stovetop, get out a large pan (preferably cast-iron) and set it on the appropriate burner. You’re going to want to heat the pan for 3-5 minutes before cooking, so keep that in mind. 
  3. Mix together the venison, balsamic, Worchestershire, garlic powder, onion powder, salt, and pepper. I like to use a fork and my hands. It’s good to use a fork to “fluff” and break up the meat, you don’t want it too packed. 
  4. Right before you form the patties, grate in about 2 tablespoons of freezing cold butter (I use a regular, old cheese grater). Mix again quickly just to distribute, but not so much that the butter melts. 
  5. Form the meat into 4 evenly sized balls and then shape them into patties. Form a divot in the top of the burgers to help catch some of the juice. 
  6. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers once so they have a nice crust. If you’re using cheese, add your cheese when you flip your burger over.
  7. I use an internal read thermometer and pull my burgers at 140-145F (medium) but you can pull them at 150F-160F if you like yours more well done. 
  8. Let your burgers rest for 5-10 minutes (SERIOUSLY) before assembling and eating. Voila!

Notes

  • When I tell people to add butter to burger meat I sometimes get flack from the health police. To me, it makes a huge difference, but of course, it isn’t 100% necessary. If you’re wanting to not use the butter, just don’t use it. But, your butter won’t be as juicy and it’s only about 1/2 Tbsp. per serving. I always opt for very high quality, grass-fed butter, by the way. 
  • Category: Main Dish
  • Method: Grill/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger (patty only)
  • Calories: 269
  • Sugar: 1 g
  • Sodium: 678 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 126 mg

Keywords: venison, deer meat, burger, burgers

My Favorite Sourdough Recipes + Resources for the Beginner Baker

pouring syrup onto sourdough waffles

Recipes, tips, tricks, and more from one beginner sourdough baker to another!

I love sourdough bread. Is there anything quite like that tangy flavor, crunchy exterior, and soft middle? So, a few years ago, I decided to try my hand at sourdough baking. I still consider myself to be a beginner, but I’m compiling all of my favorite recipes here for quick reference along with some things I’ve learned along the way.

(post may contain affiliate links)

Let me say this off the bat…sourdough baking is more advanced and time-consuming than yeast bread baking. I’ve dabbled on and off over the past 3 years and even though I consider myself to be an advanced cook, I’m still a beginner sourdough baker.

Before you begin your sourdough journey, it’s important to know that it’s a commitment, you have to be consistent with feeding your starter, and you want to plan ahead before you start baking a loaf of bread.

Another thing to note, bread baking is not the time to try out substitutions. The first few times you bake something, follow the recipes EXACTLY. If then, you feel like you could make some tweaks, go ahead, but beware. Sourdough recipe developers are precise, exact, and experienced. There’s a science and reasoning behind every ingredient.

All of that said, the extra effort is 100% worth the bit of labor involved. The best way to get started is just to get started. You may have some flops, but the process can be really fun!

The best way to get your starter going

I haven’t had great luck starting directly from flour and water. A lot of people do, but I find that it’s best to get this dehydrated sourdough starter and follow the directions exactly, OR get some starter from a baker friend.

How I feed my sourdough (hint: weight is best)

Once I have a healthy sourdough starter (it’s bubbly, doubling in size within 4-12 hours of feeding), I feed it once a day if it’s on the counter or once a week if I’m storing it in the fridge (note – if your starter has a lot if liquid – also known as hooch – on top of it, you may want to feed it more often).

I used to feed it by volume (for example – 1/2 cup of water and 1/2 cup of flour) but my starter was often too runny or too thick. I now feed by volume and use my small kitchen scale.

If I need to discard (I do once a week so I don’t have an overflowing jar), I remove starter from the glass jar I store my starter in. Then, I add 75g water and 75g flour back into the jar. I always use unbleached, all-purpose flour. When I stir it together, it looks like shaggy, thick-ish pancake batter.

Now that I have my sourdough going, I usually feed it once a week like that, and bake with the discard. It gets stored in the fridge between feedings.

What does my baking process look like?

Say I want to have fresh bread for dinner on Saturday night, which is usually the case for us. Here’s what the process looks like:

  1. On Friday night (or the night before I want to bake), I take my starter out of the fridge and remove about 75g of starter.
  2. I place the starter discard in another glass jar or a glass bowl.
  3. I feed my original sourdough starter (by weight like I explained above – 75g water, 75g flour), stir it up, loosely screw on a lid and place it back in the fridge until next week.
  4. If I’m baking sourdough bread the next day, I add an additional 75g water and 75g flour to the discard, mix it up, and let it activate on the counter overnight. (note – for my sourdough, one feeding is usually enough for it to be active before baking. If yours needs 2 feedings to really get it going, do this process 2 nights before you want to bake) .
  5. The next morning, I use the fed discard to make bread, or I use it in a discard recipe (like my waffles or muffins).

The best basic bread recipe

When I’m talking about baking bread, this is the recipe I use. The Easy Sourdough Dutch Oven Bread by Simple Life By Kels is hands down the best I’ve tried.

If I start this recipe before 9am, I usually have a baked loaf cooling by around 4pm. There’s a moderate amount of steps in this recipe, but it’s pretty foolproof and the flavor is unreal (I think it’s the honey). It’s MUCH easier than some of the recipes I’ve read through, I don’t see a reason to complicate things when I’m just baking for our enjoyment.

waffle batter before being mixed

Ways to use up discard

If you don’t have time to bake a loaf of bread but you don’t want to waste your weekly discard, here are a few great recipes that I’ve found and tried. Discard recipes usually don’t have a rise time, the discard just gets mixed in and adds flavor and good for you natural yeast.

Sourdough Waffles

Ultimate Sourdough Banana Bread by The Clever Carrot

Sourdough Cornbread by Homestead and Chill (this one does need some time to sit before baking but no active time is involved)

Healthy Sourdough Banana Bread Muffins

I’m dying to try these sourdough cinnamon buns, I’ll report back when I do!

Favorite sourdough bloggers

How does the saying go, again? If you can’t sing, share someone else’s music? That doesn’t seem right, but the point is, I’ve learned a lot from fellow bloggers about sourdough baking. These are my favorite bloggers with sourdough resources. I encourage you to browse their recipe indexes and give them a follow, they know their stuff!

Simple Life by Kels

The Clever Carrot

The Gingered Whisk

Homestead and Chill (vegan & gluten free recipes here!)

I hope this post is helpful & it inspires you to get baking!

Traeger Grilled Chicken Thighs (bone-in)

This easy recipe for Traeger grilled chicken thighs is the best for bone-in, skin-on chicken thighs. Use it for any wood pellet grill.

traeger grilled chicken thighs on a white rectangular plate

This year, I’ve been really testing out different recipes to see what works on my wood pellet grill. Of course, you can smoke meat on your wood pellet grilled but you can also grill and make these Traeger grilled chicken thighs.

SO many people love these smoked chicken thighs…and for good reason! They’re juicy, flavorful and super tender. But, when I’m craving a fast meal, sometimes smoking meat for a long time doesn’t quite fit into my schedule.

I love grilling on my Traeger because I can keep the temperature really steady. My Pro 575 goes up over 450F when it’s really hot, which is about equivalent to medium-high on a gas or charcoal grill.

chicken thighs with marinade being poured on top

Important things to know when grilling chicken thighs

There are a few important things to know when you’re grilling chicken thighs that are bone-in and skin-on that are really important, no matter what grill you’re using.

I call these the holy grail of grilled chicken thighs:

A marinade is important

While chicken thighs are much more flavorful than chicken breasts, they can get boring. So, a good marinade is important. It doesn’t have to be anything fancy or complicated. Some olive oil, acid, spices, and seasoning will do the trick. Get my recipe for the Traeger grilled chicken thighs ultimate marinade in the printout below.

chicken thighs with marinade in a white bowl

Cook them skin side down first, for at least 15 minutes

When I’m putting my thighs on the grill, I cook them skin side down first and for longer than I cook the other side. There’s nothing like crispy skin with a kiss of smoke and char.

Don’t over cook them

I use a digital read thermometer to make sure I’m cooking meat perfectly. For these Traeger grilled chicken thighs, they’re done when the middle of the thickest part of the chicken next to the bone reaches 165F. Once you hit that, immediately remove them from the grill.

chicken thighs on a baking sheet

Let them rest before serving

Once the chicken is cooked, let it rest before serving for about 10 minutes. This helps the juices to draw back into the meat, giving you more flavor and moisture!

traeger grilled chicken thighs on a white rectangular plate

Love grilling & smoking? Check out my Traeger Beer Can Chicken recipe! It’s a great recipe for the summer!

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Traeger Grilled Chicken Thighs (bone in)

  • Author: Miss AK
  • Prep Time: 5 minutes + 1 hour marinade
  • Cook Time: 30 minutes
  • Total Time: 35 minutes + 1 hour marinade
  • Yield: 4–6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for Traeger grilled chicken thighs is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.

Scale

Ingredients

  • 2.5 lbs. bone-in, skin-on chicken thighs 
  • 3 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. Dijon mustard 
  • 1 and 1/2 tsp. sea salt 
  • 1/2 tsp. dried thyme
  • 1/2 tsp. paprika (I love smoked paprika)

Instructions

  1. Add the chicken thighs to a zip-top bag or bowl with a lid. 
  2. Whisk together the remaining ingredients to make the marinade.
  3. Pour the marinade over the chicken and allow it to marinate in the fridge for at least 1 hour and up to 4 hours. 
  4. When you’re ready to grill, pull the chicken from the fridge and let it come to room temperature for about 20 minutes while you preheat the grill. This is safe to do and ensures even cooking. 
  5. Preheat your Traeger or wood pellet grill to 450F. 
  6. Remove the chicken from the marinade and place it skin side down on the grill. Don’t rinse or wipe off the marinade. 
  7. Grill for about 20 minutes skin side down before flipping the chicken and cooking for an additional 10+/- minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F at the thickest part of the thigh. 
  8. Rest the thighs for about 10 minutes before serving!
  • Category: Main
  • Method: Grill/Wood Pellet Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 thigh
  • Calories: 324
  • Sugar: 0 g
  • Sodium: 958 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 112 mg

Keywords: chicken, grilled chicken, traeger, smoker, wood pellet grill, chicken thigh

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.

smoked venison meatballs in a white bowl with lime slices

Meatballs are something I like to have on hand always. They’re great for rounding out a throw together dinner, and these smoked venison meatballs even make a perfect party appetizer. Talk about a dish that really works for you!

Making a great meatball with venison isn’t hard, it just takes a few ingredients to really help let the flavors shine. My best ever venison meatballs (a traditional Italian style meatball) are so popular and for good reason. They result in tender, juicy, and flavorful meatballs. And they’re easy to make.

meatballs with sesame seeds and a glaze

When I make these smoked venison meatballs with sweet and spicy glaze, I follow that original recipe pretty closely, but I add some sriracha and lime for flavor and leave out the Italian seasoning and vinegar.

I like almond meal or almond flour in my meatballs because I usually don’t have breadcrumbs on hand and some of my family members prefer gluten free recipes. But, you can totally sub breadcrumbs for the almond meal/flour in here and it’s delicious.

meatball ingredients in a bowl

How do you smoke meatballs?

Smoking meatballs is actually really easy to do, and it’s great to do when you’ve got something on the smoker for a long smoke and you want to whip something up for an appetizer or snack to tide you over.

uncooked meatballs on a foil lined baking sheet

I use a wood pellet grill to smoke at my house, I have a Traeger Pro 575 and I’m obsessed. I love it because I can control the temperature. So, I actually smoke, bake, and grill on it. But, any smoker will do for this recipe.

I put the meatballs on a foil lined baking sheet and but the baking sheet directly on the smoker. No need to worry about smoked venison meatballs falling through the smoker grates.

smoked meatballs on a baking sheet

I smoke the meatballs at 225F for about 25-30 minutes. If you’re using a Traeger and you’re not smoking anything else, you can bump the heat up to 350F and finish cooking them for about 15-20 minutes, or if you’re smoking something else, OR if you’re using a smoker where you can’t control the temperature, just finish them in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor.

meatballs being tossed in a sauce in a bowl

Smoked venison meatballs are even better with sweet & spicy glaze

I think I could eat this sweet & spicy glaze on just about anything. Your heat source is a generous squirt of sriracha, so it’s not overpoweringly hot. You mix the sriracha with some raspberry preserves (get a good quality brand where you can see the seeds), lime and salt. It’s so fast and all you have to do is toss the cooked meatballs in the glaze!

smoked venison meatballs in a white bowl with lime slices

Love venison recipes? Go check out my cookbook Venison Every Day! It’s available on Amazon and wherever books are sold!

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smoked venison meatballs in a white bowl with lime slices

Smoked Venison Meatballs

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke. 

Scale

Ingredients

For the meatballs: 

  • 1 lb. ground venison
  • 2 tsp. olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 2 Tbsp. almond meal/flour (or breadcrumbs)
  • 2 Tbsp. sriracha 
  • 1 lime, juiced 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder 
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

For the sweet & spicy glaze: 

  • 2 Tbsp. raspberry preserves
  • 1 Tbsp. sriracha 
  • 1 lime, juiced
  • 1/2 tsp. salt
  • optional – sesame seeds for garnish

Instructions

  1. Preheat your smoker or pellet grill to 225F.
  2. Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes. 
  3. In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed. 
  4. Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop. 
  5. Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
  6. Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.  
  7. When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer. 

Notes

  • If you’re using a smoker where you can’t control the temperature, just finish the meatballs in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor. Or, if you’re doing a long smoke on something and you’re just quickly popping these meatballs in the smoker for an appetizer to hold you over, remove them after the 25 minutes is up and finish them in the oven at 350F for 15-20 minutes.
  • Category: Main/Appetizer
  • Method: Smoker/Pellet Grill
  • Cuisine: Asian Fusion/American

Nutrition

  • Serving Size: about 3-4 meatballs
  • Calories: 207
  • Sugar: 4 g
  • Sodium: 556 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 0 g
  • Protein: 21 g
  • Cholesterol: 105 mg

Keywords: venison, smoker, smoked food, meatball

Fresh Strawberry Pie

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.

fresh strawberry pie with whipped cream on top

As far as favorite desserts go, this strawberry pie is up there for me. The last time I made it, it was gone in 2 or 3 days. Which, doesn’t seem so bad until you realize that there’s only two of us in my household. I’ll rat myself out…I was the primary pie eating offender.

But what can I say?! I can’t help myself! All berry pie is good to me, this black raspberry pie is certainly a winner, but there’s something about classic strawberry pie with piles and piles of whipped cream that really gets me excited.

I think it’s because strawberries and cream is one of my favorite flavors. I still DREAM about the cake my mom ordered for my 16th birthday. There’s a tea room near where I grew up that sold fresh strawberry cake. It was a light and fluffy vanilla cake with whipped cream and fresh straberry filling, and the icing was a cross between buttercream and whipped cream. Oh, and it was topped with more fresh strawberries. HEAVENLY.

This pie totally reminds me of that. The best part is, it’s so easy to make. All you need is a pie crust – this is my never-fail recipe – and a few ingredients.

strawberry filling ingredients in a glass bowl

What’s in the strawberry pie filling?

I love the simplicity of this strawberry pie. It’s one of those things that you can make right away when you get home from the berry patch because I bet you have all of the ingredients on hand.

strawberries covered in sugar in a bowl

The filling is a combo of:

  • fresh strawberries (duh) – you’ll need 6-7 cups of sliced, de-stemmed berries (more on this below)
  • sugar
  • tapioca starch (or arrowroot powder or cornstarch)
  • lemon juice

That’s it!

sliced strawberries in a pie dish, unbaked

I always top my strawberry pie with PLENTY of homemade whipped cream. You can top the whole pie if you’re serving to a group or just individual pieces. Either works.

How to make a perfect fresh berry pie

There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.

strawberry pie with fresh strawberries on a counter

If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:

  • You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This strawberry pie calls for 6 cups of sliced strawberries, not whole strawberries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
  • Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.

I know you’re going to fall in LOVE with this easy and classic strawberry pie recipe. I can’t wait to see your creation!

fresh strawberry pie with whipped cream on top

Love pie baking! Get my FREE Ultimate Pie Baking Guide!

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fresh strawberry pie with whipped cream on top

Fresh Strawberry Pie

  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 15 minutes +/-
  • Total Time: 1 hour and 35 minutes +/-
  • Yield: 8–12 1x
Print Recipe

Description

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling. 

Scale

Ingredients

  • 1 unbaked pie crust – here’s my recipe! My recipe makes 2 crust so you can either halve the recipe or make the full thing and save the other half for another pie. 
  • 6 heaping cups sliced and de-stemmed strawberries 
  • 1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
  • 1/4 cup tapioca starch (or arrowroot powder or cornstarch) 
  • 1 lemon, juiced 
  • fresh whipped cream (or vanilla ice cream) for serving

Instructions

  1. Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll it out and place it in a 9-inch pie plate*. Trim and press the edges as desired. 
  2. Preheat the oven to 425F. 
  3. Add the sliced strawberries, sugar, tapioca starch, and lemon juice to a bowl and mix well. 
  4. Pour the strawberry filling into the pie plate and set the plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess. 
  5. Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F. 
  6. Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*.
  7. Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets. 
  8. Before serving, cover the pie with fresh whipped cream and serve!

Notes

  • a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch. 
  • If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield. 
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 small slice with whipped cream (1/12 of the pie)
  • Calories: 234
  • Sugar: 23 g
  • Sodium: 107 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 10 mg

Keywords: pie, strawberry, baking, pastry

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