Double Good Blueberry Pie Recipes

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CLASSIC DOUBLE CRUST BLUEBERRY PIE



Classic Double Crust Blueberry Pie image

Use fresh or frozen blueberries and a homemade or purchased crust for this classic blueberry pie recipe. The pie is finished with a simple glaze.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 12

2 pie crusts (homemade or store-bought)
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
Optional: 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 teaspoons lemon zest (finely grated)
6 cups blueberries (fresh or frozen, thawed, rinsed well)
1 tablespoon butter (cut into small pieces)
1 egg yolk
1 tablespoon cream (or milk)
Garnish: cinnamon-sugar or vanilla sugar

Steps:

  • Heat the oven to 425 F.

Nutrition Facts : Calories 600 kcal, Carbohydrate 102 g, Cholesterol 52 mg, Fiber 7 g, Protein 7 g, SaturatedFat 7 g, Sodium 360 mg, Sugar 57 g, Fat 20 g, ServingSize 8 Servings, UnsaturatedFat 0 g

BLUEBERRY PIE



Blueberry Pie image

Provided by Duff Goldman

Categories     dessert

Time 3h50m

Yield one 9-inch pie

Number Of Ingredients 18

4 pints (8 cups) fresh blueberries
1/4 cup sugar, plus a heavy pinch
1/4 cup water
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, diced
Zest of 1 lemon
1 double 9-inch Pie Crust, recipe follows (2 discs)
Beans or pie weights, for blind baking
1 egg, lightly beaten
4 1/2 cups all-purpose flour
2 big pinches sugar
2 pinches salt
2 sticks (1 cup) cold unsalted butter, cubed
1 cup very cold water
2 tablespoons vinegar

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.

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRY PIE WITH FROZEN BERRIES



Blueberry Pie with Frozen Berries image

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. 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.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)



Double Crusted Blueberry Pie (Dorie Greenspan) image

This blueberry pie is delicious and suprisingly easy to make. It has a buttery, tender, and slightly flaky crust and the filling sets up beautifully. The recipe is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours".

Provided by blucoat

Categories     Grains

Time 1h20m

Yield 1 double-crusted pie, 12 serving(s)

Number Of Ingredients 15

3 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 1/4 cups very cold unsalted butter, cut into tbsp size pieces (2 1/2 sticks)
1/3 cup very cold vegetable shortening, cut into 4 pieces
about 1/2 cup ice water
2 1/2 pints fresh blueberries (5 cups)
1 cup sugar, or a little more, to taste, plus more for dusting
1/2 cup all purpose flour
1 pinch salt
1/2 lemon, zest of, Coarsely grated
1 dash fresh lemon juice, or a little more, to taste
1/4 cup dry bread, crumbs (you can use packaged unseasoned crumbs)
1 large egg, beaten with 1 tsp of water, for egg wash
sugar, for dusting

Steps:

  • FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
  • Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
  • To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
  • FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
  • Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
  • Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
  • Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
  • Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
  • Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
  • Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
  • Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

Nutrition Facts : Calories 475.4, Fat 25.9, SaturatedFat 14, Cholesterol 68.5, Sodium 318.3, Carbohydrate 57.8, Fiber 2.4, Sugar 27, Protein 5

BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

BLUEBERRY PIE



Blueberry Pie image

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

Provided by Bayhill

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 9

1 (10 inch) unbaked double pie crusts
1/2 cup sugar
1/4 teaspoon cinnamon
1 pinch salt
1 tablespoon all-purpose flour
2 cups blueberries (fresh, frozen or drained canned)
1 1/2 teaspoons lemon juice
1 tablespoon butter
1 egg yolk, beaten

Steps:

  • Preheat oven to 400ºF. In a small bowl, combine sugar, cinnamon, salt and flour. Sprinkle half of the sugar mixture over bottom pie crust. Cover with blueberries. Sprinkle remaining sugar mixture over blueberries. Sprinkle with lemon juice; dot with butter.
  • Place top crust over filling; fold top crust under bottom crust. Flute edge as desired. Brush top pastry with egg yolk. Bake 30 minutes.

Nutrition Facts : Calories 2759.3, Fat 149.4, SaturatedFat 41.9, Cholesterol 196.5, Sodium 2346, Carbohydrate 332.6, Fiber 22.3, Sugar 130.2, Protein 30.1

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10 BEST BLUEBERRY PIE WITH FRESH BLUEBERRIES RECIPES | YUMMLY
2022-06-08 food coloring, vanilla extract, prepared pie crust, blueberry and 8 more Blueberry Pie Overnight Oats Uproot from Oregon blueberries, chia seeds, fresh blueberries, old-fashioned oats and 5 more
From yummly.com


BLUEBERRY PIE WITH FLAKY BUTTER CRUST - CHEW OUT LOUD
2014-08-05 Place in freezer about 10 min. Preheat oven to 400F. Place pie on baking sheet and bake 30 minutes. Reduce to 350F and bake until golden brown, about 30-40 min. If edges brown too quickly, tent top of pie loosely with foil. Transfer …
From chewoutloud.com


HOW TO MAKE BLUEBERRY PIE LIKE MY GRANDMOTHER - SOUTHERN LIVING
Instead of rolling out the bottom layer, she handed me half the dough with the instruction to "mash it into the pan." On the stove, sugar and water gurgled and steamy wafts of sweet cinnamon and lemon filled the kitchen. She turned a bowl of cleaned blueberries into the syrup and they morphed into shiny black marbles.
From southernliving.com


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