Blueberries And Cream Pie With No Roll Pie Crust Recipes

CRUSTLESS BLUEBERRY PIE

Steps:

• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
• Ad the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don't overmix.
• Add 2 cups blueberries and stir to combine; batter is very thick.
• Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup blueberries over the top.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

BLUEBERRY CRUMBLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. It will be pretty flour-y. That's ok. Place filling in the refrigerator until needed in step 4.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust and discard the leftover juices in the bottom of the bowl, if any. Flute or crimp the edges of the crust. Place pie in the refrigerator until needed in the next step.
• Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. I also loosely cover the whole pie with aluminum foil to prevent the crumble from browning too quickly as well.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Steps:

• Put first five ingredients in a 9 inch pie pan.
• Mix with a fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Prick the crust with a fork to prevent bubbling of the pastry during baking.
• Preheat oven to 400.
• Rinse berries and pick out any undesirable ones.
• After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
• In a small bowl combine the sugar, flour, cinnamon and salt.
• Stir in the milk and 1/2 cup whipping cream.
• Whisk until smooth.
• Pour over the berries and bake for 45 minutes.
• After about 30 minutes, check the pie.
• If the edges are getting very brown, cover with strips of aluminum foil.
• Cool on a wire rack and refrigerate for 2 hours before serving.
• To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
• Chill the bowl before whipping the cream to improve the results.
• Add vanilla and 2 tbsp sugar.
• Serve a dollop of whipped cream on each serving of pie.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.