GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
FRESH BLUEBERRY PIE I
Mom made this pie when blueberries were in season.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Prepare pastry for two crust pies. Pick over and wash blueberries.
- Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
- Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g
BLUEBERRY PIE (10 INCH)
This is very good! My hubby loved it and I think it was gone by the next morning between him and the kids. It's wonderful heated with vanilla ice cream on the side...yummy! Prep time does not include making the pie crust.
Provided by keen5
Categories Pie
Time 1h5m
Yield 1 10inch pie
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Prepare pastry.
- Stir together sugar, flour and cinnamon; mix with berries.
- Turn into pastry lined pie pan; sprinkle with lemon juice and dot with butter.
- Cover with top crust which has slits cut in it for venting; seal and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 10 inch pie 45 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
DEEP DISH BLUEBERRY PIE
Provided by Food Network
Time 1h50m
Yield 1 9- inch pie
Number Of Ingredients 13
Steps:
- To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees F.
- To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
- Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.
POLLY'S PERFECT BLUEBERRY PIE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 1 (9-inch) pie
Number Of Ingredients 12
Steps:
- Crust:
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
DEEP DISH BLUEBERRY PIE
I got this recipe from Epicurious.com. I wanted to try making a blueberry pie using frozen blueberries. This one came out very good. It wasn't overly sweet which my DH loved. However, I found it a bit runny. Next time I make it, I will increase the amount of tapioca by one or two tablespoons to thicken it more. You can also use 6 cups of fresh wild blueberries in this. I can't find them here in the south west so I opted to use the frozen. I served this a al mode. I used Vanilla Soy Ice Cream which was really delicious. The pie crust I used with this is: http://www.recipezaar.com/97877 In my opinion, this is one of the best crusts for a berry pie. This recipe is for one crust only so you will have to double it. When I make this crust I prepare each crust separately and put the first one into the fridge to chill while I make the second. Then I assemble the pie.
Provided by Chef Joey Z.
Categories Pie
Time 1h50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Special Equipment:
- One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
- Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
- Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
- I made two separate cream cheese pie crusts for this pie.
- Once you make one crust, put it into the fridge in a plastic bag right after you make it.
- Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
- Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
- Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
- Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
- I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
- Sprinkle with some sanding sugar if you wish.
- Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
- After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
- When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
- Serve up with a dollop of whipped cream or vanilla ice cream.
- Bon Appetit.
Nutrition Facts : Calories 289.1, Fat 2.2, SaturatedFat 1.1, Cholesterol 27.1, Sodium 73.6, Carbohydrate 70.2, Fiber 2.6, Sugar 63.8, Protein 1.3
BLUEBERRY LATTICE PIE
Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.
Provided by Molly O'Neill
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
- To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
- Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
- Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams
BLUEBERRY PIE
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 9
Steps:
- On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
- Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.
INDIVIDUAL BLUEBERRY PIES
Individual blueberry pies are perfect desserts for the Fourth of July or any summer event. Martha first served these pies in Maine at the height of wild-blueberry season, which runs from late July to early September.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 5-inch pies
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl. Gently toss to coat blueberries. Set aside.
- On a clean, lightly floured work surface, roll out half the dough into a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
- Place 1 1/2 cups blueberry mixture in each pie tin, mounding berries in the center. Dot each pie with 1 1/2 teaspoons butter.
- Again, on a clean, lightly floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. With a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1-inch lip.
- Dampen the 1-inch lip of dough with water. Using scissors, snip inward from outside edge of pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
- Place pies on prepared baking pan. Brush each pie with water, and sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees. and continue baking until blueberry juice begins to bubble up, 15 to 20 minutes more. Transfer pies to a wire rack to cool.
BLUEBERRY PIE
My dad and I have spent a lifetime bonding over our love of blueberry pie. I knew I had mastered this recipe when I got his stamp of approval. When selecting blueberries, remember that they don't sweeten after being picked. Generally, the bigger a blueberry is, the sweeter it is. Try to use big, round berries, without cracked skin, and be sure to pick the stems off the blueberries before using. Summertime is the best time for this pie because the berries are at their prime between June and early September. You can also try Blueberry Pie with the Cinnamon Sugar Crumb Topping (page 12) which won the 2011 National Pie Championships in its category. For extra indulgence add a scoop of vanilla ice cream.
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you assemble the filling.
- To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon. Place the blueberries in a large bowl and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated. Place the blueberry mixture in the pie shell, distributing it evenly. Evenly sprinkle the lemon juice across the top of the berry filling. Dot the filling with the butter.
- To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and indexfinger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 to 45 minutes, or until the crust is browned and the juice bubbles through. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Blueberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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