Blueberry Glace Pie Recipes

BLUEBERRY GLAZED PIE

Steps:

• Preheat oven to 425 (F).
• Place Bisquick and butter in 9 inch pie plate; pour in boiling water.
• Mix dough with a fork until a soft ball forms and all dough is off the sides.
• Pat the dough evenly over bottom and sides of pie plate.
• Press into a neat edge and prick all over with fork.
• Bake 10-12 minutes or until golden brown.
• For Filling: Wash, drain, and hull berries.
• Mix sugar and cornstarch in medium saucepan; add water.
• Crush 2 cups of berries and add to sugar mixture; bring to a boil and cook until clear, about 3-5 minutes.
• Set aside and let cool.
• Arrange remaining 4 cups of berries in the center of the cooled pie crust.
• Cover with cooled glaze.
• Serve plain or with whipped cream.

BLUEBERRY GLACE' PIE

Steps:

• Simmer 1 cup blueberries with water for 4 minutes.
• Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
• Cook until thick and translucent.
• Mix gently with remaining blueberries and pour into baked 9" pie shell.
• Chill for one hour and top with whipped cream, if desired, before serving.

WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)

Steps:

• CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

CAPE COD BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

BLUEBERRY PIE

Steps:

• On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
• Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
• Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

BLUEBERRY PIE

Steps:

• Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

BLUEBERRY TAPIOCA PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
• Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
• Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
• Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
• Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
• Cool the pie on a wire rack for at least 2 hours to let the filling set.
• Slice and serve with ice cream.
• Enjoy!