Bear Grylls Very Manly Blueberry Pie Recipe 35

BLUEBERRY PIE

Steps:

• Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.
• Crust:
• Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.
• Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.
• Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.
• Filling:
• In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.
• Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.
• Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.
• Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.
• While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.
• Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.
• Remove the pie from the oven and allow it to cool completely before slicing. Serve alongside a scoop of vanilla ice cream.

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

GRANDMA'S BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
• Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
• Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

BEAR GRYLLS' VERY MANLY BLUEBERRY PIE RECIPE - (3/5)

Steps:

• 1. Preheat oven to 425. 2. Stir together 1 cup sugar, brown sugar, cinnamon and tapioca in a large bowl. Add berries and lemon juice. Toss gently until berries are coated. Set aside for 20 minutes. 3. Fit one pie crust into a 9-in. pie plate according to package directions. Spoon blueberry mixture into pastry shell and dot with butter. 4. Roll remaining pie crust into a circle 12 in. in diameter. Transfer to top of pie. Fold edges under, press to seal and flute. Sprinkle remaining sugar over top of pastry. Cut several slits in top for steam to escape. 5. Bake for 45 to 50 minutes or until golden and juices begin to bubble, shielding pie with aluminum foil to prevent excessive browning. 6. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

BLUEBERRY PIE

Steps:

• Generously coat a 9-inch pie plate with butter. Lightly dust a clean surface with flour.
• Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal. Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed.
• Put the dough on the floured surface and roll it into a ball. Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick. Gently roll up the dough onto the floured rolling pin and unroll into the pie plate. Press the dough into the bottom and sides of the pan; refrigerate until ready to use. Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick. Lay it on a parchment paper-lined baking sheet and refrigerate.
• Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.
• Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan. Dot with the butter. Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling. Trim the overlapping edge to about a 1 1/2-inch overhang. Tuck the edge of the top crust under the edge of the bottom crust. Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.
• Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.
• Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.
• Remove the pie from the oven and allow it to cool overnight before slicing.

WILD BLUEBERRY PIE

Steps:

• To make the pie:
• Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
• Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

VERY BERRY PIE

Steps:

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

BLUEBERRY FLUMMERY RECIPE - (4/5)

Steps:

• Dissolve the Cornstarch in the Water, then combine all ingredients in large sauce pan. Cook over LOW flame (use grid if possible), stir often to prevent sticking. Cook until mixture thickens and come to a boil, set aside to cool

OLD-FASHIONED BLUEBERRY PIE

Steps:

• Preheat the oven to 400°F.
• Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
• In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
• Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
• Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.