Canadianblueberrycustardpie Recipes

BLUEBERRY CUSTARD PIE

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.

COUNTRY BLUEBERRY PIE

Steps:

• Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
• Preheat oven to 425 degrees F.
• Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
• Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

CAPE COD BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.

BLUEBERRY CRUMB PIE

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.

CANADIAN BLUEBERRY CUSTARD PIE

Steps:

• You will need sufficient pastry for a deep 1-crust 9 inch pie (1 L).
• Line a pie shell with the pastry. Preheat oven to 425°F.
• TO MAKE THE FILLING: Measure the blueberries into a medium bowl. Combine the sugar, flour, salt and lemon rind, toss with the berries and pour into the pie shell. Sprinkle on the lemon juice. Arrange the berries evenly.
• Line the edges of the pastry with strips of aluminum foil to keep them from browning too fast. Bake for 15 minutes, then reduce heat to 350°F and bake for another 15 minutes.
• While the pie is baking, prepare the custard by beating the yolks and sugar together, then mixing in the cream. Spoon the custard gently over the berries in the baked pie. Grate a light film of nutmeg over the top.
• Continue baking at 350°F for 20 to 35 minutes. The custard is ready when the tip of a knife inserted into it comes out clean. Cool and serve freshly made. Yields 6 servings.
• Great Canadian Recipes--Summer Berries.

OLD-FASHIONED BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
• Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Bake in the preheated oven until center is set, about 50 minutes.

CANADIAN SUGAR PIE

Steps:

• Set the oven rack in the middle position. Preheat the oven to 350 degrees F.
• Use your hands (wear disposable gloves) to combine brown sugar, flour, and salt in a mixing bowl. Pick out and discard any hard particles of brown sugar. Sprinkle mixture evenly over bottom of tart shell.
• Add vanilla to heavy cream and pour over mixture, spreading lightly with an offset spatula. Bake approximately 35 minutes, or until pastry is golden brown and filling is dark and bubbling. Cool on a rack. Serve either slightly warm or at room temperature with whipped cream. This tart is best when eaten the day it is baked. Store leftover pie loosely covered with a paper towel and wax paper in the refrigerator.

CANADIAN BLUEBERRY DESSERT

Steps:

• Toss blueberries with lemon juice in ungreased 1 1/2 quaart casserole.
• Mix 1/3 cup brown sugar and the cornstarch; stir into blueberries.
• Mix oats, flour, 1/3 cup brown sugar and a dash of salt; cut in butter with fork.
• Sprinkle over blueberries. Bake uncovered in 350 degree oven until topping is light brown and blueberries are bubbly, about 40 minutes.
• Serve warm with ice cream.

BLUEBERRY CUSTARD MERINGUE PIE

Steps:

• Preheat oven to 350°. Pulse crackers in a food processor until fine crumbs form. Add melted butter and egg white; pulse until blended. Press mixture onto bottom and up sides of a 9-in. pie plate coated with cooking spray. Bake 7-9 minutes or until set. Cool on a wire rack. , In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in blueberries and vanilla., For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.