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.
BLACKBERRY PIE III
Make and share this Blackberry Pie IIi recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Combine sugar, flour, cornstarch and salt; toss with blackberries.
- Line 9-inch pie plate with pastry.
- Add black- berry mixture.
- Adjust top crust; cut slits to allow steam to escape.
- Bake for 40 to 45 minutes.
Nutrition Facts : Calories 410.9, Fat 16, SaturatedFat 3.9, Sodium 281.5, Carbohydrate 64.3, Fiber 4.7, Sugar 34.8, Protein 4.3
FRESH BLUEBERRY PIE
As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
CONTEST-WINNING FRESH BLUEBERRY PIE
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
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.
FRESH BLUEBERRY PIE
Juicy blueberries shine in this state fair-winning pie that couldn't be easier to make! The crust is super simple when you start with Pillsbury™ pie crusts, and the filling only requires a few ingredients. Plus, our quick instructions for cute decorative pie cutouts will help you impress every guest at your next party-only you'll know how easy it really is!
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell. Set aside. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie. Bake 7 minutes; set aside.
- In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes. Add cinnamon, lemon juice and lemon peel. Stir. Add remaining blueberries. Stir. Pour into cooled, baked pie shell.
- Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 0 g
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
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