Blueberry Pie A La Mode Recipes

INDIVIDUAL BLUEBERRY PIES A LA MODE

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, quarter the square; carefully drape each quarter over a 5-inch pie tin.
• Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a floured work surface, roll remaining dough into a 1/8-inch-thick square. Using a sharp knife, quarter the square. Using a 1-inch round biscuit cutter, cut a hole in center of each quarter. Drape each quarter over berries, centering steam hole. Seal edges. Trim edges around pie plates to form a 1/2-inch lip. Chill the dough.
• Dampen lip of dough with water. Using scissors, snip inward from outside edge at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut, carefully fold in alternating tabs to create bear-tooth crimping design. Chill again, about 30 minutes.
• Transfer pies to a baking sheet large enough for tins not to touch. Brush each lightly with cold water; sprinkle with sugar. Bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees; continue baking until blueberry juice begins to bubble, about 15 minutes more. Remove from oven; cool slightly. Serve with ice 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.

BLUEBERRY PIE A' LA MODE ITALIAN SODA

Steps:

• Pour ingredients over ice into a glass, stir to combine.
• Top with whipped cream if desired.

BLUEBERRY PIE A' LA MODE

Steps:

• Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
• With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
• Gather dough into a ball and divide in half.
• Press each half into a disk.
• Wrap and refrigerate 1 hour or until firm enough to roll out.
• Place sheet of foil on bottom rack, heat oven to 425 degrees.
• You'll need a 9-inch pie plate coated with nonstick spray.
• Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
• Fit dough into pie plate, pressing gently onto bottom and up sides.
• Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
• Filling: Toss blueberries with lemon juice and vanilla in large bowl.
• Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
• Spoon into lined pie plate; dot with butter.
• Arrange 5 dough strips across pie.
• Arrange remaining 5 strips at right angles, weaving if desired.
• Gently press ends into bottom edge, fold under and crimp.
• Brush strips with water, sprinkle with sugar.
• Place pie on center oven rack, bake 25 minutes.
• Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
• Cool on wire rack.
• Serve warm or at room temperature with vanilla ice cream.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

MINI BLUEBERRY PIES A LA MODE

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a clean, floured work surface, roll out half the dough to 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 the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
• Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
• Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; 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, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.