BLUEBERRY PIE WITH LEMON CRUST
I just had to share this blueberry pie recipe. Mom and I have fun making it together, and I hope one day to be a great baker like she is. -Sara West, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour. , Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate., In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.
Nutrition Facts : Calories 398 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 56g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
LEMON BLUEBERRY PIE
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY PIE WITH A LEMON PASTRY CRUST
Make and share this Blueberry Pie With a Lemon Pastry Crust recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For Filling:
- In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
- For Pastry Crust:.
- Sift together flour and salt; blend in lemon zest.
- Cut in shortening until pieces are the size of small peas.
- Mix together 4 tablespoons of the water and the lemon juice.
- Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
- Roll out half of the pastry and line a 9-inch pie pan and trim edges.
- Pour blueberry mixture into pie crust.
- Roll out remaining pastry to about 1/8 inch thick.
- Cover pie with crust, trim, turn edge under and crimp.
- Cut a few vents in top of crust to allow steam to escape.
- Bake at 425° for 40 minutes, or until crust is nicely browned.
Nutrition Facts : Calories 611, Fat 23.6, SaturatedFat 5.8, Sodium 487, Carbohydrate 97.2, Fiber 4.4, Sugar 54, Protein 6
BLUEBERRY-LEMON PIE
Enjoy pie without ever having to turn on the oven with Blueberry-Lemon Pie. Fresh lemon juice lends its citrusy flavor to this creamy no-bake Blueberry-Lemon Pie. Blueberry season just got a little more interesting.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
- Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
- Refrigerate 30 min.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 18 g, Protein 3 g
LEMON BLUEBERRY BUTTERMILK PIE
Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
- In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
- Pour mixture into the prebaked pie shell.
- Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
- Remove to a wire rack to cool to room temperature before topping with the blueberries.
- In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
- Strain through a fine-meshed strainer into a bowl.
- Add in the blueberries and using a rubber spatula, stir gently to coat.
- Pile the blueberries on top of the cooled pie.
- Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2
LEMON BLUEBERRY PIE
Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
Provided by Gwen Balkcum
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g
LEMON BLUEBERRY CUSTARD PIE
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
- Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g
LEMON PIE WITH BLUEBERRY TOPPING
Categories Milk/Cream Dessert Bake Quick & Easy Blueberry Lemon Spring Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).
- Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
- Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
- Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.
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