CONTEST-WINNING FRESH BLUEBERRY PIE
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
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
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
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
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.
BLUEBERRY 'S' PIE
Given to me by a friend many years ago. One quart of sweetened fresh blueberries can be used in place of canned blueberries.
Provided by Betty
Categories Desserts Crisps and Crumbles Recipes Blueberry Crisps and Crumbles Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
- Pat 2/3 of the mixture into an ungreased 9-inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
- Bake in preheated oven until topping is golden brown and filling is bubbly, 40 to 50 minutes.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 60.8 g, Cholesterol 61 mg, Fat 24.3 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 319.3 mg, Sugar 37.6 g
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.
BLUEBERRY PIE
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
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.
More about "blueberry s pie recipes"
BLUEBERRY CREAM PIE | COOK'S COUNTRY
From cookscountry.com
BLUEBERRY CUSTARD PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PERFECT BLUEBERRY PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GRANDMA'S BLUEBERRY PIE - VINTAGE PIE RECIPES
From worldrecipes.org
THE ONLY BLUEBERRY PIE RECIPE YOU NEED - GEMMA’S …
From biggerbolderbaking.com
BRIERMERE FARMS BLUEBERRY CREAM PIE - THERESCIPES.INFO
From therecipes.info
BLUEBERRY GALETTE PIONEER WOMAN : GET COOKING INSTRUCTIONS
From lissasloves.com
BLUEBERRY PIE - BLUEBERRY.ORG
From blueberry.org
THE ULTIMATE BLUEBERRY PIE RECIPE | EVERGREEN
From evergreen.ca
SIMPLY THE BEST BLUEBERRY PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD-FASHIONED BLUEBERRY PIE RECIPE: MY NANA'S RECIPE
From tasteofhome.com
BEST EVER BLUEBERRY PIE RECIPE | LAND O’LAKES
From landolakes.com
THE BEST BLUEBERRY PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
BLUEBERRY PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY BLUEBERRY PIE [STEP BY STEP RECIPE VIDEO] - THE RECIPE REBEL
From thereciperebel.com
BLUEBERRY PIE RECIPE (HOMEMADE PIE CRUST) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
EASY BLUEBERRY HAND PIE RECIPE - FAMILY DINNERS
From familydinners.com
BLUEBERRY PIE | RICARDO
From ricardocuisine.com
RECIPE FOR PEACH AND BLUEBERRY PIE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BLUEBERRY PIE RECIPE — ANITA'S ORGANIC MILL
From anitasorganic.com
6 INCH BLUEBERRY PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST BLUEBERRY PIE RECIPE | BON APPéTIT
From bonappetit.com
15 BEST BLUEBERRY RECIPES - WHAT TO MAKE WITH BLUEBERRIES | KITCHN
From thekitchn.com
HOMEMADE BLUEBERRY PIE RECIPE - HANDLE THE HEAT
From handletheheat.com
WORLD'S BEST BLUEBERRY PIE RECIPE
From recipeland.com
CRUSTLESS BLUEBERRY PIE RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
BLUEBERRY 'S' PIE RECIPE
From crecipe.com
A TRUSTY RECIPE FOR BLUEBERRY PIE WITH WARM SPICES FROM HONEST TO ...
From pinterest.ca
BEST BLUEBERRY PIE RECIPE - HOW TO MAKE BLUEBERRY PIE
From delish.com
HOMEMADE BLUEBERRY PIE | WITH FRESH BLUEBERRIES - MISS ALLIE'S …
From missallieskitchen.com
10 BEST BLUEBERRY PIE WITH FRESH BLUEBERRIES RECIPES - YUMMLY
From yummly.com
HOW TO MAKE REALLY GOOD FRESH BLUEBERRY PIE — DAYS OF JAY
From daysofjay.com
VALERIE'S BLUEBERRY PIE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOMEMADE BLUEBERRY PIE THAT'S FIRM- USING FRESH BLUEBERRIES …
From divascancook.com
BLUEBERRY PIE RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC BLUEBERRY PIE RECIPE - BAKING A MOMENT
From bakingamoment.com
BLUEBERRY PIE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BLUEBERRY PIE (AIP/PALEO) - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
BLUEBERRIES & CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
KETO BLUEBERRY PIE {4 GRAMS CARBS!} - THE BIG MAN'S WORLD
From thebigmansworld.com
BLUEBERRY PIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love