Blueberries N Cream Pie Recipes

BLUEBERRY CREAM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
• In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
• Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

BLUEBERRY CREAM PIE

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

EASY BLUEBERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

BLUEBERRIES-AND-CREAM SLAB PIE

Steps:

• For the pastry: In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until you have something that resembles coarse meal with a few larger pea-sized pieces of butter. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, add a little more. The dough will look shaggy. Knead the dough with your hands a couple times in the bowl to get it to start to come together. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to help gather the dough and form it into a flat rectangle. Refrigerate for at least 1 hour.
• For the fillings: In a large saucepan, combine the blueberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch and the salt. Cook over medium heat, stirring occasionally, until the blueberries have released some juice and the sauce is thick, 6 to 8 minutes. Let cool completely.
• In a medium bowl, beat together the cream cheese, lemon zest and the remaining 1 tablespoon cornstarch and 1/4 cup sugar until smooth. Beat in the egg yolk. Preheat the oven to 400 degrees F.
• For the egg wash: In a small bowl, whisk together the egg yolk with 1 tablespoon water.
• On a lightly floured piece of parchment, roll the dough out into a rectangle about 12 by 14 inches. Trim the ragged edges. (Pop the dough in the fridge to chill if it has gotten too soft.) Spread the cream cheese filling on the right half of the dough rectangle, leaving a 1 1/2-inch border around the edges. Top with the cooled blueberry filling. Brush the border with the egg wash. Use the parchment to lift the left half of the dough over the filling. Use a fork to seal the edges. Using the parchment, transfer the pie to a baking sheet. Brush the top with more egg wash and sprinkle with the sanding sugar if using. Use a small paring knife to cut a few small slits in the top to vent the pie. Bake until golden brown and set, 40 to 50 minutes. Transfer to a rack to cool before slicing.

GRANDMA'S BLUEBERRY CREAM PIE

Steps:

• Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
• Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
• Transfer filling into the pie crust and freeze until set, about 2 hours.
• Thaw for 1 1/2 hours before topping with blueberry filling and serving.

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.

BLUEBERRIES 'N' CREAM PIE

Steps:

• In a large mixing bowl, beat 1/2 cup milk, butter and egg.
• Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened.
• Pour into a 9-inch pie plate coated with nonstick cooking spray.
• Arrange blueberries over batter to within 1/2-inch of edge of plate.
• In a large mixing bowl, beat cream cheese, sugar and remaining milk until smooth.
• Spread over blueberries to within 1 inch of berry edge.
• Sprinkle 2 teaspoons sugar over the cream cheese mixture.
• Bake at 350 degrees for 30-35 minutes or until set.
• Serve warm and refrigerate leftovers.

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.