Blue Ribbon Wild Blueberry Pie Recipes

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BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

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.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

DEEP-DISH WILD BLUEBERRY PIE



Deep-Dish Wild Blueberry Pie image

Categories     Egg     Fruit     Bake     Blueberry     Summer     Tapioca     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
Special equipment:
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Steps:

  • Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
  • Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
  • Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
  • Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
  • Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

BLUE RIBBON WILD BLUEBERRY PIE



Blue Ribbon Wild Blueberry Pie image

This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!

Provided by Biscoti

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

4 cups wild blueberries
2/3 cup granulated sugar
2 tablespoons flour
1 double crust pie crust

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 CRANBERRY BLUEBERRY PIE



Blue Ribbon Cranberry Blueberry Pie image

Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!

Provided by Charmie777

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups sugar
1/4 cup cornstarch
2 cups fresh cranberries (or frozen)
2 tablespoons lemon juice
1 (16 ounce) package frozen blueberries
double crust pie crust
1/2 teaspoon powdered sugar

Steps:

  • In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
  • Cook over medium-high heat until mixture boils, stirring constantly.
  • Reduce heat; simmer until cranberries pop and mixture is very thick.
  • Cool 15 minutes.
  • Preheat oven to 425º.
  • Place one pie crust in bottom of pie plate.
  • Pour mixture into crust.
  • Top with 2nd crust (I like to make a lattice top.).
  • Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
  • Cover edge of crust with strips of foil if it's getting too brown.
  • Cool 2-3 hours before serving.
  • Sprinkle with powdered sugar if you'd like.

WILD BLUEBERRY PIE



Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

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.

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  • Work in the fat in two batches, leaving some pieces as large as your thumbnail., Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water until the dough is completely cohesive., Divide the dough in two pieces; one should be about twice as big as the other.
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