Creamy Blueberry Pie Vanilla Sauce Recipes

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

CREAMY BLUEBERRY PIE

Steps:

• In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.

BLUEBERRY PIE WITH CHANTILLY CREAM

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!

CREAMY BLUEBERRY PIE & VANILLA SAUCE

Steps:

• Preheat oven to 400°F.
• Sift flour, sugar, and baking powder, then cut in butter and vanilla until resembles coarse crumbs.
• Mix in the egg until relatively even consistency and pat dough onto the bottom and sides of the pie plate.
• Pour berries over crust and in a separate bowl mix topping ingredients together. Pour over berries and bake for 1/2 hour and let stand until room temperature (center will be loose).
• Meanwhile, prepare the vanilla sauce by putting milk, potato flour, and egg into a sauce pan. (To avoid lumps stir the potato flour in maybe 1/2 cup of milk and then add it to the rest). Heat over medium element just until boiling point while stirring with a wire whisk (this avoids lumps).
• Once heated through and slightly thickened, add the sugar and vanilla and continue stirring for another 2 minutes Let the sauce cool and then refrigerate it until cold. This pie is usually served at room temperature with cold vanilla sauce.

GRANDMA'S BLUEBERRY CREAM PIE

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.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

BLUEBERRY CREAM PIE

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.

THE LADY & SONS BLUEBERRY CREAM PIE ( PAULA DEEN )

Steps:

• Press the chopped nuts into the bottom of the unbaked pie crust.
• Bake as directed on the package and let cool.
• Beat the cream cheese with the confectioners' sugar.
• Beat the heavy cream with the granulated sugar until it forms soft peaks.
• Fold the whipped cream into the cream cheese mixture.
• Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
• Refrigerate until well chilled.