August 23, 2020

Little Kids // Kelly Braman Photography

Oh, how I love little kids! They are so fun to photograph!

I met up with this sweet mama for a blueberry pickin shoot! Take a peek at the fun we had!

I. Can’t. Even.

So. Cute!

If you want to be added to my fall calendar reach out as dates fill up quickly. xoxo


Here it is, folks! I would say that oftentimes when I whip up something on a “whim” I am going for the THOUGHTFUL vibe vs the homemade vibe. I must add that I Am learning to love cooking and baking more so there is hope for better things to come. But, truth be told…I am getting by just fine with the way that I am and I think a thoughtful pie vs no pie wins the hearts of my family any day!
Did I also mention my husband is a legit chef? Like CIA (Culinary Institute of America) certified?
I quit really trying a long time ago!!! lol
Happy Baking!
not a pro tip: I cut out these hearts to make me happy and I serve on a cake stand. What I might lack in the kitchen I make up for in presentation, friends! 🙂 xoxo

I did find a great recipe on Pinterest for ya’ll in case you wanted to try your hand at a better version! Who knew Williams Sonoma has recipes! Ok. I am clearly not in the recipe loop!ha

Blueberry Crumble Pie

★★★★★★★★★★4 out of 5 stars. Read reviews for Blueberry Crumble Pie4.0 Prep Time: 25 minutesCook Time: 70 minutes Servings: 8A crisp and crunchy crumb topping is the perfect match for a juicy berry pie filling. You can substitute fresh, wild blueberries for the more standard, domestic cultivated berries in this pie. These intensely flavored wild berries are usually available during the heat of summer.


  • 1 recipe Basic Pie Dough
  • 3/4 cup plus 5 Tbs. all-purpose flour
  • 2/3 cup firmly packed light brown sugar
  • 1/3 cup plus 1 Tbs. granulated sugar
  • 2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 3/4-
     inch pieces
  • 5 cups blueberries

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Position a rack in the lower third of an oven and preheat to 400°F.

Roll out the dough and transfer to a 9-inch pie dish. Refrigerate until firm. Line the chilled piecrust with a piece of heavy-duty aluminum foil. Fill with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about 15 minutes; to check, lift an edge of the foil. Carefully remove the weights and foil. Reduce the heat to 350°F. Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack.

Increase the heat to 375°F.

In a large bowl, stir together the 3/4 cup flour, 1/3 cup of the brown sugar, the 1/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.

In a large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.

Sprinkle the topping evenly over the blueberry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9-inch pie.