Dianes Blueberry Pie Recipes

BLUEBERRY PIE

Steps:

• Combine 3 pints of the blueberries, 1/4 cup sugar, and the water, cornstarch, cinnamon, vanilla and salt in a saucepan. Bring to a simmer and cook until the mixture is gooey and thick, 30 to 45 minutes. Remove from the heat and stir in the remaining 1 pint blueberries and the butter and lemon zest. Let cool.
• In the meantime, roll out 1 disc of pie dough and place it in a 9-inch pie dish, tucking and crimping the edges. Freeze for 15 minutes.
• Preheat the oven to 350 degrees F.
• Place a piece of parchment paper inside the frozen pie shell and fill with beans or pie weights. Bake for 20 minutes, then remove the beans and parchment and continue baking for another 10 minutes. Let cool for 5 minutes.
• Add the filling and bake until a skin forms on top of the filling. Remove from the oven and set aside.
• Whisk together the egg, a heavy pinch of sugar and a splash of water in a small bowl. Roll out the second disc of pie dough and use cutters to make cut-out leaves or rosettes and vines. Brush the tops of the cut-outs with egg wash.
• Top the pie with the cut-outs. Bake until the decorative pie topping is golden brown, 5 minutes.
• Lower the oven temperature to 300 degrees F and continue baking for another 30 minutes. Let cool.
• Add the flour, sugar and salt to the bowl of a food processor; pulse to combine. Add the butter and pulse until mealy. Put the mixture in a large mixing bowl.
• Combine the water and vinegar in a small bowl. Gradually drizzle the liquid into the flour mixture and gently bring the dough together until it is homogenous--be careful not overmix. Divide the dough into two balls, press into discs and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.

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.

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.

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.

GRANDMA'S BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
• Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
• Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

BLUEBERRY PIE

Steps:

• Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, cinnamon, and salt and sprinkle over blueberries.
• Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
• Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

CONTEST-WINNING FRESH BLUEBERRY PIE

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

BLUEBERRY 'S' PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
• Pat 2/3 of the mixture into an ungreased 9-inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
• Bake in preheated oven until topping is golden brown and filling is bubbly, 40 to 50 minutes.