Dr Weils Blueberry Pie Recipes

BLUEBERRY PIE A LA DR WEIL

Steps:

• Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
• Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
• Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
• Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

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.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust.
• Whisk together sugar and flour in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries. Pour mixture into the pie crust.
• Make the topping: Combine oats, brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs. Spread the topping evenly over the pie filling.
• Bake in the preheated oven until filling is bubbly and topping is golden brown, about 40 minutes.
• Remove from the oven and cool on a wire rack before serving.

VALERIE'S BLUEBERRY PIE

Steps:

• Wash and drain blueberries. In a medium saucepan, combine the sugar, 1 cup of berries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. , Immediately add butter and remaining berries. Stir until sauce is mixed with all of the berries and butter is melted. Pour mixture into prepared pie shell. Keep refrigerated till serving time. Serve with whipped topping or ice cream.

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.

DR. WEIL'S BLUEBERRY PIE RECIPE

Steps:

• 1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes. 2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. 3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool. 4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

FRESH BLUEBERRY PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
• In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
• Place 2 cups of fresh blueberries in baked pie shell.
• In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
• Pour filling over berries in pie shell and allow to cool.