Blueberrystratapie Recipes

BLUEBERRY STRATA

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.
• While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.

BLUEBERRY PIE

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.

BLUEBERRY STRATA

Steps:

• Spray a 9x13 baking dish with cooking spray.
• Spread half of the bread crumbs into prepared 9x13 dish.
• Cover with 1 cup of blueberries, cream cheese cubes.
• Top with the rest of the bread cubes.
• Whisk together eggs, milk, and cinnamon in a med bowl until well blended.
• Add 1/3 cup maple syrup and brown sugar and mix well.
• Pour over bread.
• Cover and refrigerate overnight.
• Bake, covered, at 350 for 45 minute.
• Uncover and bake 30 minutes longer or until center is set and top is browned.
• Meanwhile, bring remaining syrup and blueberries to a boil in a med saucepot, stirring constantly.
• Simmer on low 1 minute, stirring constantly.
• Serve strata topping with blueberry sauce.

BLUEBERRY STRATA PIE

Steps:

• Drain fruits, reserving syrups.
• Blend cream cheese, sugar, milk and vanilla.
• Set aside 2 TBS pineapple; stir remaining into cheese mixture.
• Spread over bottom of pastry shell; chill.
• Blend sugar, cornstarch and salt.
• Combine syrups and measure 1 1/2 cup; blend into the cornstarch mixture.
• Cook and stir until thickened.
• Add blueberries and lemon juice; stir and cool.
• Pour over cheese layer and chill.
• Top with whipped cream and reserved pineapple.

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 FLOWER TARTS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Roll out pie crusts onto a well-floured surface.
• Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
• Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
• Prick the bottoms with a fork.
• Freeze for 20 minutes.
• In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
• Divide filling between flower cups.
• Dot the top of mixture with butter.
• Brush egg wash on the petals.
• Bake for 15 minutes, or until edges are golden.
• Cool completely before serving.
• Sprinkle with powdered sugar.
• Enjoy!

BLUEBERRY SLAB PIE RECIPE BY TASTY

Steps:

• In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
• Preheat oven to 400°F (200˚C).
• On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
• Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
• Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
• Serve warm with ice cream.
• Enjoy!

BLUEBERRY SLAB PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
• Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.