Blue Ribbon Stuffed Crust Blueberry Lime Pie Recipes

BLUEBERRY SLAB PIE RECIPE BY TASTY

Steps:

• In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
• Preheat oven to 400°F (200˚C).
• On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
• Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
• Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
• Serve warm with ice cream.
• Enjoy!

BLUE MOUNTAIN BLUEBERRY PIE

Steps:

• Have an 8-inch double crust pie shell ready.
• Sort, rinse and drain blueberries.
• Sprinkle lemon juice over berries.
• Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
• Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
• Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
• NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.

BLUEBERRY LIME PIE

Steps:

• Preheat oven to 425.
• Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
• Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
• Dump into pie shell.
• Bake 15 minutes, lower heat to 375 and bake 20 minutes.
• Remove pie from oven.
• Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
• Add coconut and mix just to incorporate.
• Spread coconut mixture evenly over the top of the blueberries.
• Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
• Cool.
• Serve with vanilla ice cream.

BLUE RIBBON STUFFED CRUST BLUEBERRY LIME PIE

Steps:

• Preheat oven to 425 degrees F. In a mixing bowl, beat cream cheese, lime peel, lime juice, sugar, and almond extract until creamy. Remove 3/4 cup cheese filling; set aside.
• Unroll one pie crust and press it into glass 9-inch pie pan, pressing crust up sides and bottom. Sprinkle the bottom of crust with chopped almonds, lightly pressing down into the crust; spoon and spread 3/4 cup cheese filling over the bottom and sides of pie crust.
• Unroll the second pie crust; press or roll smooth and place over the cheese filling. Press crusts together; tuck top edges under the rim to form fluting crust; flute crust. Lightly prick bottom crust with fork to remove any air bubbles. Spread LUCKY LEAF Blueberry Pie Filling into crust; place spoonfuls of remaining lime cream cheese over pie filling; lightly swirl together with spoon to form a designed top.
• Bake in preheated 425 degree oven for 15 minutes; reduce heat to 375 degrees; continue baking for 25-30 minutes or only until the crust is golden. Let cool, for 15-20 minutes. Refrigerate until ready to serve.

COCONUT-LIME-CRUMBLE BLUEBERRY PIE

Steps:

• Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
• Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
• Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
• Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
• Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

BLUE RIBBON STUFFED CRUST BLUEBERRY LIME PIE

Steps:

• Preheat oven to 425 degrees F. In a mixing bowl, beat cream cheese, lime peel, lime juice, sugar, and almond extract until creamy. Remove 3/4 cup cheese filling; set aside.
• Unroll one pie crust and press it into glass 9-inch pie pan, pressing crust up sides and bottom. Sprinkle the bottom of crust with chopped almonds, lightly pressing down into the crust; spoon and spread 3/4 cup cheese filling over the bottom and sides of pie crust.
• Unroll the second pie crust; press or roll smooth and place over the cheese filling. Press crusts together; tuck top edges under the rim to form fluting crust; flute crust. Lightly prick bottom crust with fork to remove any air bubbles. Spread LUCKY LEAF Blueberry Pie Filling into crust; place spoonfuls of remaining lime cream cheese over pie filling; lightly swirl together with spoon to form a designed top.
• Bake in preheated 425 degree oven for 15 minutes; reduce heat to 375 degrees; continue baking for 25-30 minutes or only until the crust is golden. Let cool, for 15-20 minutes. Refrigerate until ready to serve.