Castle Street Blueberry Cream Pie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

BLUEBERRY PIE WITH CHANTILLY CREAM



Blueberry Pie with Chantilly Cream image

Provided by Judy Joo

Categories     dessert

Time 1h25m

Yield 4 to 5 servings

Number Of Ingredients 15

1 lemon
Sugar
1 stick chilled, unsalted butter, cut into small cubes
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
Pinch salt
2 cups fresh blueberries
1/2 cup plus 2 tablespoons granulated sugar
1 lemon
1/2 fresh vanilla pod
2 cups heavy cream
2 tablespoons confectioners' sugar
Seeds from 1 vanilla bean
1 lemon

Steps:

  • For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
  • For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it's combined.
  • Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 365 degrees F.
  • Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
  • Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
  • For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
  • Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it's cold to the touch.
  • Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
  • For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
  • Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy!

CASTLE STREET BLUEBERRY CREAM PIE



Castle Street Blueberry Cream Pie image

A "different" blueberry cream pie. I got this recipe from my Aunt Catherine. Our family grew blueberries for the market. This is one of our favorite blueberry recipes. Quick and Easy!

Provided by Seasoned Cook

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) sour cream
2 tablespoons self-rising flour
3/4 cup sugar (or use 1/3 cup Splenda)
1 teaspoon vanilla flavoring
1 egg, beaten
2 cups fresh blueberries (or frozen)
1 (9 inch) deep dish pie shells
3 tablespoons self-rising flour
3 tablespoons butter, melted
3 tablespoons pecans, chopped

Steps:

  • Mix sour cream, flour, sugar, vanilla and beaten egg.
  • Fold in blueberries and pour into pie shell.
  • Bake at 400 degrees for 25 minutes.
  • Mix flour, butter and pecans. Sprinkle over pie and bake an additional 10 minutes. Chill and enjoy!

Nutrition Facts : Calories 453.5, Fat 27.1, SaturatedFat 11.8, Cholesterol 68.1, Sodium 289.4, Carbohydrate 49.8, Fiber 2.2, Sugar 31.1, Protein 4.9

GRANDMA'S BLUEBERRY CREAM PIE



Grandma's Blueberry Cream Pie image

My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.

Provided by Lex

Categories     Custard and Cream Pies

Time 3h45m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package cream cheese (such as Philadelphia®), softened
1 cup powdered sugar
1 teaspoon vanilla extract, divided
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
½ cup cold milk
1 (9 inch) baked pie crust
1 (21 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  • Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  • Transfer filling into the pie crust and freeze until set, about 2 hours.
  • Thaw for 1 1/2 hours before topping with blueberry filling and serving.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Make and share this Blueberry Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup sugar
1/2 cup brown sugar, packed
3 tablespoons flour
1 1/2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 cups blueberries, divided (fresh or frozen, thawed)
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon lemon juice
1 pastry shells, 9-inch, baked
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

  • In a saucepan, combine the sugars, fllour and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. Stir in remaining berries.
  • Pour into pastry shell. Refrigerate for 3 hours or until set.
  • Combine topping ingredients; serve with pie.

Nutrition Facts : Calories 390.6, Fat 12.7, SaturatedFat 3.9, Cholesterol 5.1, Sodium 281.4, Carbohydrate 68.7, Fiber 3, Sugar 46.2, Protein 3.1

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