Bluebarbpie Recipes

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BLUEBARB PIE



Bluebarb Pie image

After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.

Provided by Sarah Rose

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

3 cups diced rhubarb
1 ½ cups fresh blueberries
1 pinch salt
⅛ teaspoon ground nutmeg
½ teaspoon lemon juice
1 ⅓ cups white sugar
⅓ cup all-purpose flour
1 double crust ready-to-use pie crust
2 tablespoons butter, cut up
1 tablespoon white sugar

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
  • Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.
  • Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.
  • Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 65.4 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 275.8 mg, Sugar 38.2 g

BLUEBARB PIE



Bluebarb Pie image

If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. -Steve Gyuro, Franklin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 to 8 tablespoons ice water
FILLING:
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
4 cups sliced fresh or frozen rhubarb, thawed
2 cups fresh or frozen blueberries, thawed
1 tablespoon butter
1 teaspoon 2% milk
Coarse sugar or sugar, optional

Steps:

  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap; refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Trim crust even with rim of plate. , For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter., Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, make additional dough and use to create cutouts to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 471 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 383mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

4 cups fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon cassis liqueur
2 Perfect Pie Crusts, recipe follows
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
  • "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

BLUEBERRY PIE



Blueberry Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield One 9-inch pie

Number Of Ingredients 6

One 12-ounce box frozen pie crusts (2 crusts), thawed
4 1/2 cups blueberries
5 tablespoons all-purpose flour
1 cup sugar
1 lemon
Salt

Steps:

  • Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
  • Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
  • Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

AMAZING BLUEBERRY RHUBARB PIE



Amazing Blueberry Rhubarb Pie image

This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

Provided by Katy Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 7

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g

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

BLUEBERRY RHUBARB PIE



Blueberry Rhubarb Pie image

Make and share this Blueberry Rhubarb Pie recipe from Food.com.

Provided by JackieOhNo

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
3 cups diced rhubarb
3 cups blueberries
pastry dough, for double-crust 9-inch pie

Steps:

  • Preheat oven to 400°.
  • Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
  • Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
  • Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.

"BLUEBARB" BLUEBERRY RHUBARB CRISP



I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

BLUEBERRY PIE



Blueberry Pie image

I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

Provided by Bev I Am

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar

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.

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.

BLUEBARB PIE



Bluebarb Pie image

Make and share this Bluebarb Pie recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
6 -8 tablespoons ice water
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
4 cups sliced fresh rhubarb or 4 cups frozen rhubarb, thawed
2 cups fresh blueberries or 2 cups frozen blueberries, thawed
1 tablespoon butter
1 teaspoon 2% low-fat milk
coarse sugar (optional) or additional granulated sugar (optional)

Steps:

  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.
  • On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  • For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.
  • Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
  • Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

BLUEBERRY PIE



Blueberry Pie image

Provided by Alex Guarnaschelli

Time 2h15m

Yield 8-10 servings

Number Of Ingredients 14

1 stick cold unsalted butter, cut into pieces, plus more for the pie plate
3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon kosher salt
1/2 cup cold shortening, cubed
6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons all-purpose flour, sifted
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

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.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

Steps:

  • Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
  • Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

BLUEBARB JAM



Bluebarb Jam image

This is a great taste with blueberries and rhubarb combined..If making for gifts, be sure to save some for yourself

Provided by grandma2969

Categories     Berries

Time 21m

Yield 8-9 half pints

Number Of Ingredients 4

3 cups fresh rhubarb, finely chopped
3 cups fresh blueberries, crushed
7 cups sugar
1 (8 ounce) bottle Certo

Steps:

  • Combine fruits in large heavy saucepan.
  • Add sugar and mix well.
  • Place over high heat in a large heavy pan. Bring to a full boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat.
  • Add pectin. Stir and skim for 6-7 minutes.
  • Freeze or can in hot sterile jars.
  • Makes 8-9 half pints.

Nutrition Facts : Calories 810.7, Fat 0.4, SaturatedFat 0.1, Sodium 59.5, Carbohydrate 210.8, Fiber 4.6, Sugar 180.8, Protein 0.9

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EASIEST EVER BLUEBERRY PIE RECIPE - PILLSBURY.COM
easiest-ever-blueberry-pie-recipe-pillsburycom image
Steps. 1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2. In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan.
From pillsbury.com


BLUEBARB PIE RECIPE | LEITE'S CULINARIA

From leitesculinaria.com
5/5 (4)
Total Time 3 hrs
Category Dessert
Published 2021-06-13


BEST HOMEMADE BLUEBERRY PIE FILLING RECIPE - CRAZY FOR CRUST
2022-02-26 1. Heat the blueberries and water in a saucepan over medium-low heat. Cook them for about five minutes or until some of the blueberries start to break down. Stir them occasionally. 2. While the berries are cooking, mix the cornstarch with some water and lemon juice in a small bowl. Set this mixture aside.
From crazyforcrust.com


BLUEBERRY PIE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-07-01 4-Ingredient Blueberry Pie. Recipe | Courtesy of Food Network Kitchen. Total Time: 4 hours 35 minutes. 8 Reviews.
From foodnetwork.com


BLUEBERRY RHUBARB PIE FOR PI DAY - WEST OF THE LOOP
2018-03-04 8 ounces cold, unsalted European-style butter, cut into pieces 2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt ½ cup ice water
From westoftheloop.com


BLUEBERRY PIE RECIPES - BETTYCROCKER.COM
One of the easiest pies to make, blueberry pie should be on every baker’s to-do list—no peeling or pitting fruit required! From classic blueberry pie to new favorites like blueberry cheesecake or blueberry crumble pie, all the recipes you need are here.
From bettycrocker.com


THE BEST HOMEMADE BLUEBERRY PIE RECIPE - HOUSE OF NASH EATS
2020-05-27 Preheat the oven to 425 degrees F. Make your pie dough and roll out the bottom crust, carefully transferring it to a 9-inch pie plate (affiliate link). Keep the top crust in a disc in the fridge for now. In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest.
From houseofnasheats.com


THE PIE RECIPES - NO MORE MR. NICE PIE
2019-05-17 1 recipe Classic Pie Pastry for a double crust (see recipe index) For the filling- 1 pound rhubarb, rinsed, leaves trimmed, sliced ½” thick (a generous 2½ cups) 1 pound blueberries, rinsed, stems removed (a generous 2½ cups) 1 cup granulated sugar pinch of salt generous pinch of freshly grated nutmeg zest of one small orange 1 tablespoon ...
From nomoremrnicepie.com


THESE ARE THE BLUEBERRY PIE RECIPES YOU NEED IN YOUR LIFE
2019-06-21 Blueberry Crumble Tarts. Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario. Go …
From tasteofhome.com


SIMPLY THE BEST BLUEBERRY PIE (RECIPE) - SALLY'S BAKING ADDICTION
2022-06-10 Preheat oven to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator).
From sallysbakingaddiction.com


21 BLUEBERRY RECIPES | LEITE'S CULINARIA
21 Blueberry Recipes. Bluebarb Pie 1/21. Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists. Blueberry Syrup 2/21. Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.
From leitesculinaria.com


OLD-FASHIONED BLUEBERRY PIE RECIPE: MY NANA'S RECIPE
2021-08-25 In saucepan, mix sugar, one cup berries, cornstarch (use heaping spoonful with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir until thick. Remove from heat. Add butter and remaining berries. Stir until mixed well and butter is melted.
From tasteofhome.com


BLUEBARB PIE, THE PERFECT PIE FOR THE FOUTH OF JULY
2017-07-02 Ingredients 2 1/2 cups rhubarb, trimmed and cut into small dice 1 1/2 cups blueberries 3/4 cup sugar, plus 1 tablespoon for sprinkling 4 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 tablespoon unsalted butter, diced 1 egg white, whisked, for egg wash
From simmerandsauce.com


THE ONLY BLUEBERRY PIE RECIPE YOU NEED - BIGGER BOLDER BAKING
2021-07-07 Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed. In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine. Pour the blueberry mixture into the pie crust.
From biggerbolderbaking.com


OLD FASHIONED BLUEBERRY PIE RECIPE (FRESH, HOMEMADE)
2022-06-06 Step 1: Make the Double Crust Pie Dough. Step 2: Combine the Berry Mixture. Step 3: Make the Lattice Top Pie Crust. Step 4: Bake the Blueberry Pie. Tips for Making Homemade Old Fashioned Blueberry Pie Recipe. Taste the Berries. Watch the Pie while Baking. Thickening Blueberry Pie Filling with Flour.
From rockyhedgefarm.com


BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 400˚F. For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water. Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking. Pour in the blueberry filling.
From rachaelrayshow.com


EASIEST BLUEBERRY PIE RECIPE | LIVE EAT LEARN
2022-02-05 Bake for 20 minutes at 400 degrees F, then reduce temperature to 350 degrees F and continue baking for 35 minutes, or until filling is bubbling at the edges. If you notice crust beginning to brown too much, cover the edges with aluminum foil. Serve: Allow pie to cool before serving to allow blueberry filling to thicken.
From liveeatlearn.com


EASY BLUEBERRY PIE (CLASSIC RECIPE) - LITTLE SPOON FARM
2021-08-02 Preheat oven to 425°F (218°C) with a baking sheet on the middle rack. Roll the first pie crust to a ⅛" thickness and line a 9" pie plate. In a medium sized mixing bowl, mix the lemon juice, sugar, corn starch, cinnamon and nutmeg and …
From littlespoonfarm.com


FRESH BLUEBERRY PIE | KING ARTHUR BAKING
Bake the cutouts until they’re a light golden brown, about 15 to 20 minutes. Remove them from the oven and set them aside. (Feel free to enjoy the warm, crispy scraps right away.) To make the filling: Put 3 1/2 cups (about 510g) of the fresh berries into a …
From kingarthurbaking.com


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