Blueberry Pie With Graham Cracker Crust And Crumb Topping Recipes

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BLUEBERRY PIE WITH GRAHAM CRACKER CRUST



Blueberry Pie with Graham Cracker Crust image

We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. -R. Ricks, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)
Whipped cream

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.

Nutrition Facts : Calories 230 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

BLUEBERRY PIE {NO BAKE}



Blueberry Pie {No Bake} image

Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 2h15m

Number Of Ingredients 8

1½ cups (10-12 sheets) honey graham crackers, (finely crushed)
6 tablespoons (85g) butter, (melted)
1 cup (200g) granulated sugar
3 tablespoons cornstarch
⅛ teaspoon kosher salt
¼ cup water
4 cups fresh blueberries, (divided)
whipped cream, (for topping)

Steps:

  • In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
  • Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
  • In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
  • Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
  • Once cooled, fold in remaining blueberries and pour the mixture into the crust.
  • Place pie in the refrigerator to chill for 2 hours, or until set.
  • Serve topped with whipped cream.

Nutrition Facts : Calories 358 kcal, ServingSize 1 serving

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

BLUEBERRY CUSTARD PIE



Blueberry Custard Pie image

Blueberry pie is delicious, but add a custard for a little something different... I love this for a quick breakfast snack for guests!

Provided by kristin

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

3 cups fresh blueberries
1 (9 inch) prepared graham cracker crust
1 cup all-purpose flour, divided
½ cup white sugar
⅛ teaspoon salt
⅔ cup sour cream
2 eggs
½ cup brown sugar
½ cup cold butter, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread blueberries over the bottom of the graham cracker crust.
  • Mix 1/2 cup flour, white sugar, and salt together in a bowl.
  • Whisk sour cream and eggs together in a separate bowl. Fold in flour mixture. Pour batter over the blueberries.
  • Combine remaining 1/2 cup flour and brown sugar in a bowl. Cut in butter using a pastry cutter or 2 knives until mixture forms coarse crumbs. Scatter crumb topping over the pie.
  • Bake in the preheated oven until custard and topping are golden brown, 50 to 55 minutes. Transfer to a rack and cool completely before serving.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 66.2 g, Cholesterol 85.4 mg, Fat 24.5 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 11.8 g, Sodium 321 mg, Sugar 42.9 g

BLUEBERRY CRUMBLE PIE RECIPE



Blueberry Crumble Pie Recipe image

This blueberry crumble pie recipe is perfect in the summer when blueberries are abundant and sweet. It's a fast, easy, and delicious treat! Great for a 4th of July party dessert.

Provided by Cindy Munson

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 graham cracker crust, purchased or homemade recipe here
5-6 cups fresh blueberries
1 cup (8 oz.) sour cream
3/4 cup brown sugar
2 tablespoon all-purpose flour
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons vanilla extract
1/4 cup unflavored breadcrumbs
1 tablespoon sugar
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 375°F (190°C).
  • Wash and pat dry the blueberries, then pour into the graham cracker crust, recipe here. Set aside.
  • In a large bowl, stir together sour cream, brown sugar, flour, vanilla, lemon rind, and vanilla. Pour over the blueberries in pan. Then in a small bowl, mix breadcrumbs, granulated sugar, and butter until combined. Spread the topping over the sour cream mix.
  • Bake the blueberry crumble until the filling is bubbly and the topping is golden brown and set nicely approximately 30 to 40 minutes. Let the pie cool a little before digging in! Top with ice cream or homemade whipped cream. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 390 calories, Sodium 300 mg, Fat 16 g, Carbohydrate 56 g, Fiber 4.3 g, Protein 3.3 g, Cholesterol 11 mg

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

Make and share this Blueberry Crumble Pie recipe from Food.com.

Provided by seesko

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust
1 egg yolk, beaten
1 (21 ounce) can blueberry pie filling
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
3 tablespoons margarine, melted

Steps:

  • Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
  • Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
  • Mix in margarine.
  • Spoon over pie filling.
  • Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
  • Cool on wire rack.

Nutrition Facts : Calories 382.6, Fat 12.6, SaturatedFat 2.5, Cholesterol 23.6, Sodium 230.8, Carbohydrate 65.1, Fiber 2.9, Sugar 45.9, Protein 3

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour, divided
5 tablespoons cold water
1-1/4 teaspoons lemon juice
1-1/4 teaspoons sugar
1/4 teaspoons salt
3 tablespoons plus 2 teaspoons shortening
FILLING:
4-1/2 cups fresh or frozen blueberries
1 cup vanilla yogurt
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon zest
1/2 cup graham cracker crumbs (about 12 squares)
2 tablespoons sugar
2 tablespoons butter, melted

Steps:

  • In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened. , On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap. , Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer. , Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly.

Nutrition Facts : Calories 313 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 164mg sodium, Carbohydrate 55g carbohydrate, Fiber 2g fiber), Protein 4g protein.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING



No Crust Blueberry Pie With Crumble Topping image

Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.

Provided by Evan Edstrom

Categories     Pie

Time 45m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounces blueberries (fresh berries preferred or thaw frozen, can use raspberries, blackberries, or similar)
3/4 cup graham cracker, finely crushed (about 5 crackers)
1/8 cup granulated sugar
2 tablespoons butter
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
  • In a medium bowl: mix flour, sugar, baking powder, and salt.
  • In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
  • Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
  • Gradually add blueberries to mixture and gently stir to coat berries.
  • Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
  • (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
  • (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
  • Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
  • Let cool, serve, and enjoy.

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