Dutch Blueberry Cream Pie Recipes

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CREAMY BLUEBERRY PIE



Creamy Blueberry Pie image

Creamy Blueberry Pie has a layer of custard made with sour cream , not milk, that makes it not only creamy and blueberry delicious, but very easy to make.

Provided by Mary Bostow

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

One 9 inch pie crust
3 cups blueberries, fresh or frozen, if frozen thaw and drain well
1 cup white sugar
1/3 cup all purpose flour
1/8 Teaspoon salt
2 eggs beaten well
2/3 cup sour cream
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup butter, cold and cubed

Steps:

  • Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.

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

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.

BERRIES AND CREAM DUTCH BABY



Berries and Cream Dutch Baby image

Impress your family and friends with this easy berry-filled Dutch baby.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup water
2 tablespoons butter
1/2 cup Original Bisquick™ mix
2 Eggland's Best® Large Eggs
1 oz cream cheese, softened (from 8-oz package)
1/4 cup heavy whipping cream
1 teaspoon grated lemon peel
2 teaspoons powdered sugar
2 cups assorted fresh berries (raspberries, blueberries, blackberries and strawberries)
2 tablespoons honey

Steps:

  • Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
  • In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  • With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
  • Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
  • Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
  • Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g

CREAMY APPLE BLUEBERRY PIE



Creamy Apple Blueberry Pie image

This is a wonderful pie I have created out of a few other recipes. It is a nice blend of fruit and cream with a crispy top.

Provided by Megan Karlowsky

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 16

3 cups sliced apples
1 cup blueberries
1 (9 inch) unbaked deep dish pie crust
¼ cup all-purpose flour
½ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon, or more to taste
1 cup plain yogurt
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped pecans
½ cup rolled oats
¼ cup brown sugar
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
  • Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
  • Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
  • Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.

Nutrition Facts : Calories 464.3 calories, Carbohydrate 54.5 g, Cholesterol 55.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 334.9 mg, Sugar 28.9 g

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 375*.
  • Place pie crust into pie pan and crimp edges as desired.
  • In a mixing bowl, combine all filling ingredients gently.
  • Pour evenly into pie plate.
  • Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
  • Sprinkle evenly over filling.
  • Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
  • Cover edges with foil if crust is browning too quickly.

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Provided by Melissa Roberts

Categories     Food Processor     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Mother's Day     Graduation     Father's Day     Backyard BBQ     Blueberry     Spice     Summer     Anniversary     Family Reunion     Cinnamon     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Pie

Yield 8 servings

Number Of Ingredients 16

Crust:
1 1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
Filling and topping:
2/3 cup plus 3 tablespoons sugar
2 1/2 tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 tablespoons (packed) light brown sugar
1/2 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly
Special Equipment
A 9"-9 1/2"-diameter glass or metal pie dish, pie weights or dried beans to bake the crust.

Steps:

  • For crust:
  • Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
  • Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
  • Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
  • Filling and topping:
  • Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
  • Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
  • Assembly:
  • Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
  • Let pie cool on a wire rack.
  • Do Ahead
  • Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Categories     Bake     Blueberry

Yield serves 6-8

Number Of Ingredients 7

3/4 cup chopped pecans or walnuts
One 9-inch deep-dish pie crust (thawed if frozen)
Two 3-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/4 cup granulated sugar
One 21-ounce can blueberry pie filling

Steps:

  • Press the chopped nuts into the bottom of the 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 blueberry pie filling. Refrigerate until well chilled.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

CREAM CHEESE BLUEBERRY PIE



Cream Cheese Blueberry Pie image

This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

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RECIPE: BLUEBERRY CREAM PIE - RECIPELINK.COM
BLUEBERRY CREAM PIE No need to turn on your oven when you make this wonderful pie, with its airy filling and juicy blueberry topping. 4 ounces low-fat cream cheese, from and 8-ounce package, softened 1/2 cup low-fat sour cream 1/4 cup sugar 1 1/2 cups nondairy whipped topping (Cool Whip) from and 8-ounce container 1 (8-inch) prepared graham cracker pie crust 2 cups …
From recipelink.com
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BLUEBERRY CREAM CHEESE FRIED PIES AND TURNOVERS - KENT ROLLINS
Instructions. In a large bowl mix together 2 cups of flour, salt, and cinnamon or nutmeg, if using. Cut in the lard with a pastry cutter or fork until it reaches a cracker crumb consistency. You may need to add 1/4 - 1/2 cup of flour to reach the consistency. Slowly stir …
From kentrollins.com
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BLUEBERRY CREAM CHEESE PIE RECIPE! {EASY NO BAKE}
2015-03-09 Instructions. Beat Cream Cheese in medium mixing bowl until fluffy. Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy. Pour into Graham Cracker Pie Crust, and cover. Chill in refrigerator overnight.
From thefrugalgirls.com
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BLUEBERRY CREAM PIE | ETSY
Check out our blueberry cream pie selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com
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BLUEBERRY SOUR CREAM LEMON PIE | DRISCOLL'S
Blueberry Topping. PLACE 1 tablespoon arrowroot powder (or 1 ½ teaspoons cornstarch) into a medium saucepan. ADD 1/4 cup sugar and WHISK thoroughly. ADD 1/2 cup water and 1 ½ teaspoons lemon juice. COOK over medium heat, while WHISKING constantly, until glaze is clear and thickened. REMOVE glaze from heat.
From driscolls.com
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Top Asked Questions

What is the best recipe for a blueberry pie?
Directions. Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust. In...
How do you make a sour cream pie with berries?
Directions. 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.
How to bake blueberries with sour cream and eggs?
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.
What is a blueberry meringue pie?
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. Preheat the oven to 425 degrees F (220 degrees C).

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