Blueberry Pie Recipes

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BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

BLUEBERRY PIE



Blueberry Pie image

I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

Provided by Bev I Am

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar

Steps:

  • SPRINKLE berries with lemon juice; set aside.
  • FIT half of pastry in a 9-inch pieplate according to package directions.
  • COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  • Pour into pastry shell, and dot with butter.
  • UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  • Place pastry over filling; seal and crimp edges.
  • Cut slits in top of crust to allow steam to escape.
  • Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  • Cover edges with aluminum foil to prevent overbrowning, if necessary.
  • Serve with vanilla ice cream, if desired.

BLUEBERRY PIE



Blueberry Pie image

Perfection is a fool's mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.

Provided by Sam Sifton

Categories     pies and tarts, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

2 1/2 cups or 300 grams all-purpose flour
1/2 teaspoon or 3 grams kosher salt
1 1/4 cups or 285 grams unsalted butter, cold and cut into cubes
8 to 10 tablespoons or 120 to 150 grams of ice water
1 egg, beaten with 1 tablespoon or 15 grams of water
8 cups or 1.2 kilograms blueberries, picked over and washed
1/2 cup or 140 grams raw sugar
2 tablespoons or 30 grams lemon juice
2 to 3 tablespoons or 16 to 24 grams arrowroot flour or cornstarch
1/4 teaspoon or 1.5 grams kosher salt

Steps:

  • To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.
  • Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.
  • Prebake the pie shell. Heat oven to 375. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.
  • Make the filling. Separate 1 cup or 150 grams of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons or 16 grams of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.
  • Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disk of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRY PIE



Blueberry Pie image

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Brisee
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

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.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

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.

BLUEBERRY PIE



Blueberry Pie image

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

1/4 cup all-purpose flour, plus more for dusting
Piecrust
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

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.

OLD-FASHIONED BLUEBERRY PIE



Old-Fashioned Blueberry Pie image

I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups fresh blueberries or 4 cups frozen blueberries
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 (9 inch) double crust pie crusts
1 tablespoon butter
2 tablespoons cream or 2 tablespoons milk

Steps:

  • Preheat the oven to 400°F.
  • Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
  • In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
  • Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
  • Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

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From bettycrocker.com
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BLUEBERRY PIE RECIPES - FOOD NETWORK
2022-06-17 All Blueberry Pie Recipes Ideas. Showing 1-18 of 64. Blueberry-Lemon Pie with a Butter Crust. Recipe | Courtesy of Amy Thielen Total Time: 3 hours 45 minutes. 51 Reviews . Blueberry Hand Pies ...
From foodnetwork.com
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BLUEBERRY CHEESECAKE COOKIE PIE - OMG CHOCOLATE DESSERTS
2022-06-18 Beat room temperature cream cheese with sugar, vanilla and corn starch. Using a rubber spatula, gently fold in blueberries. Spread the filling over the crust. Then, invert the cookie dough circle from parchment paper over the filling and seal the edges. Add more berries and white chocolate chunks on top. Bake 55-60 minutes.
From omgchocolatedesserts.com
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BLUEBERRY PIE - KRISTINE'S KITCHEN
2022-06-14 Assemble the Pie. Preheat the oven to 400° F, with a rack in the center of the oven. Gently stir the blueberry mixture again to make sure everything is well combined and then pour it into the pie crust. Cut the 1 tablespoon of butter into small pieces and scatter them over the blueberry filling.
From kristineskitchenblog.com
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BLUEBERRY PIE FROM CANNED PIE FILLING - THERESCIPES.INFO
Dec 28, 2021How to Make Blueberry Pie with Canned Filling Step 1. Preheat the oven to 400° F (200° C). Continue to heat oven for 10 minutes after it reaches 400° F before baking the pie. Step 2. Open the can of blueberry pie filling. Empty the can of blueberry pie filling into a medium bowl. Step 3. Stir in the extra blueberries.
From therecipes.info
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BLUEBERRY PIE RECIPES | ALLRECIPES
Finnish Blueberry Pie. 24. This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side. By BlueberryPirakka.
From allrecipes.com
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Top Asked Questions

How do you make blueberry pie filling?
In a mixing bowl, add the blueberries, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice and stir to combine. Pour in the blueberry filling into the pie crust. Dot diced butter amongst the blueberries. Egg wash the pastry around the edge of the pie pan to help to seal the two layers together.
What is classic blueberry pie?
This Classic Blueberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh juicy blueberries. It’s a simple pie recipe that’s easy enough for anyone to make – even beginners! Be sure to follow my pro tips below for the perfect old fashioned blueberry pie! NEVER MISS A POST! FOLLOW ME ON:
How to make blueberry lattice pie?
Refrigerate while you make the pie filling. Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust. Roll out the second half of dough to a similar size as before.
How much sugar do you put in blueberry pie crust?
We used 6 cups of sweet blueberries. If your blueberries are ultra sweet, you can get away with slightly less sugar. If your blueberries are super tart, you can add a few extra tablespoons of sugar. You will need 1 recipe for our homemade pie crust (super easy!)

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