Blueberry Walnut Pie Recipes

BLUEBERRY CRUMB PIE

Steps:

• Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
• Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
• Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
• Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

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-AND-WALNUT PIE

Steps:

• MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy. Beat the egg and toss into the flour and butter mixture. Press the dough together, wrap and chill it. FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, ⅛ inch thick. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ¼ inch of the excess dough. Turn the excess dough under and flute the edge of the pie. Chill while preparing the filling. MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan. Pour the water into a small bowl and stir in the cornstarch to dissolve it. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. Return the remaining juices to a boil and beat the cornstarch mixture into it. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly. Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool. MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar and cream until soft and light. Beat in the cinnamon. Mix in the flour, then the walnuts. The mixture should fall into large, soft crumbs. Pour the filling into the prepared pan and smooth. Scatter over the crumbs and bake at 350℉ (180℃) until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes. Cool on a rack. Makes one 9-inch pie.

BLUEBERRY WALNUT PIE

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
• Bake 10 minutes. Let cool while preparing filling.
• Filling:.
• Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
• Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
• Immediately pour into large bowl of electric mixer.
• Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
• Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
• Add small amount of cooling yolk mixture and blend well.
• Slowly add gelatin mixture to yolk mixture and blend well.
• Refrigerate, stirring frequently, until mouse just begins to thicken and set.
• Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
• Fold cream and blueberries into mousse.
• Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
• Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

BLUEBERRY-AND-WALNUT PIE

Steps:

• MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy. Beat the egg and toss into the flour and butter mixture. Press the dough together, wrap and chill it. FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8-inch thick. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but 1/4-inch of the excess dough. Turn the excess dough under and flute the edge of the pie. Chill while preparing the filling. MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan. Pour the water into a small bowl and stir in the cornstarch to dissolve it. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. Return the remaining juices to a boil and beat the cornstarch mixture into it. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly. Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool. MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar and cream until soft and light. Beat in the cinnamon. Mix in the flour, then the walnuts. The mixture should fall into large, soft crumbs. Pour the filling into the prepared pan and smooth. Scatter over the crumbs and bake at 350F until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes. Cool on a rack. Makes one 9-inch pie.

BLUEBERRY WALNUT-STREUSEL PIE

Steps:

• To prepare streusel, combine flour and both sugars in a large bowl. Cut in butter with fingers or pastry blender to form a streusel. Add walnuts and toss to combine. Refrigerate.
• Preheat oven to 425°F Place pastry in pie pan; crimp edges.
• To prepare filling, combine berries, sugar, cornstarch and nutmeg in a large bowl. Mix with a spoon and transfer to prepared pastry. Sprinkle with streusel. Brush pastry edges with milk. Bake 10 minutes. Reduce temperature to 350F and bake 35 minutes or until streusel is golden brown and juices are bubbling. Check after 20 minutes; if edges are browning too quickly, cover with strips of foil. Let cool completely on wire rack.

BLUEBERRY WALNUT BARS

Steps:

• In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in orange juice and vanilla. Fold in whipped topping. Spread over crust., In a microwave-safe bowl, heat preserves on high for 15-20 seconds or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until serving.

MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST

Steps:

• Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
• Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
• Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).

BANANA BLUEBERRY PIE

Steps:

• In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
• Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.