bake

Nothing says summer like a fresh blueberry pie. But there's no need to get fancy—simply roll the crust larger than your pie plate (13-in. for a 9-in. plate) and fold the edges over the filling to get this rustic finish.

This pastry is very forgiving (it stands up to plenty of prodding), so it's a smart choice for beginners or for pros experimenting with cut-outs.

Tip: Divide dough in half and stir in 100 g chopped dark chocolate or 3/4 cup chocolate chips for chocolate peanut butter cookies.

This delightful recipe from Bonnie Deane of Niton Junction, Alta., finished first in our 1995 Great Canadian Muffin Bake-off and has become our most requested muffin recipe ever.

A one-dish delight of sweet potato and eggs. Prepped in 15 minutes!