Fresh Blueberry Pie Recipes

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FRESH BLUEBERRY PIE I



Fresh Blueberry Pie I image

Mom made this pie when blueberries were in season.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pastry for two crust pies. Pick over and wash blueberries.
  • Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  • Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

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



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

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

4 cups fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon cassis liqueur
2 Perfect Pie Crusts, recipe follows
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Mix the blueberries, the 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 at all, 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 have 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 two edges together with a dinner fork. Brush the top crust with the eggs 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 a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 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 out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
  • "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

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

4 cups fresh blueberries, divided
3/4 cup water
1 tablespoon butter
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
Dash salt
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
Ice cream or whipped cream
Lemon zest strips, optional

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.

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers

Provided by Steve_G

Categories     Pie

Time 1h30m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 8

1 pie crust
1 large egg white, lightly beaten
4 cups fresh blueberries, rinsed and dried
1/2 cup water
2 tablespoons cornstarch
1/2 cup sugar (or more depending on sweetness of berries)
1 teaspoon fresh lemon juice
1 pinch salt

Steps:

  • preheat oven to 425 degrees f. for at-least 20 minutes.
  • Line crust with parchment, fill with dried beans or rice.
  • Bake for 20 minutes.
  • Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
  • Remove from oven let cool on rack for 2 minutes.
  • Brush entire crust with egg white.
  • Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
  • Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
  • when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
  • While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
  • Simmer for a minute or so until the mixture becomes translucent.
  • Remove from heat, gently stir in remaining blueberries.
  • Spoon into prepared pie crust.
  • Let sit at room temperature for at least 2 hours before serving with whipped cream.
  • Store at room temperature for 2 days.

Nutrition Facts : Calories 285.6, Fat 10.3, SaturatedFat 2.5, Sodium 192.8, Carbohydrate 47.2, Fiber 3.5, Sugar 26.6, Protein 3.2

BLUEBERRY PIE



Blueberry Pie image

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Brisee
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
  • Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

OPEN-FACED FRESH BLUEBERRY PIE



Open-Faced Fresh Blueberry Pie image

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.

Provided by Rose Levy Beranbaum

Categories     Dessert     Bake     Picnic     Blueberry     Summer     Family Reunion     Chill     Potluck     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons water
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

Steps:

  • Make the crust:
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
  • Preheat the oven to 425°F at least 20 minutes before baking.
  • Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
  • Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
  • Make the filling:
  • Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
  • Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
  • When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
  • Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
  • Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
  • Store:
  • Room temperature, up to 2 days (without the whipped cream).

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

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

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel

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



Fresh Blueberry Pie image

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

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.

BLUEBERRY PIE



Blueberry Pie image

If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 9

1/4 cup all-purpose flour, plus more for dusting
Piecrust
1 large egg
1 tablespoon milk
3 pints blueberries, picked over
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
  • Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

FRESH BLUEBERRY PIE



Fresh blueberry pie image

This is a wonderful blueberry pie recipe! I found this in Good Housekeeping magazine but it's originally from the Abc Country Restaurant in Vancouver, British Columbia. Prep time does not include chilling time.

Provided by Hey Jude

Categories     Pie

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/4 cups milk
2 egg yolks, beaten
1/4 cup sugar, plus
2/3 cup sugar
5 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons butter
4 cups blueberries, washed and drained well
1 tablespoon lemon juice
1 deep dish pie shell, baked and cooled

Steps:

  • In a 2-qt saucepan, mix milk, yolks, 1/4 C sugar, and 2 T cornstarch; cook over medium heat until mixture boils and thickens, stirring.
  • Stir in vanilla and 1 T butter; transfer custard to a shallow dish, cover surface with plastic wrap and refrigerate 2 hours.
  • Meanwhile, in a 3-qt saucepan, stir 1 cup of berries with 2/3 C sugar, 3 T cornstarch and 1 C water; heat to boiling over high heat and cook 2 minutes to thicken, stirring.
  • Stir in lemon juice and 1 T butter; cool and stir in remaining berries.
  • Spread custard in pie shell; top with berry mixture and refrigerate at least 3 hours to set.

Nutrition Facts : Calories 234.8, Fat 8.6, SaturatedFat 3.8, Cholesterol 48.1, Sodium 115.3, Carbohydrate 38.3, Fiber 1.6, Sugar 24.7, Protein 2.5

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FRESH BLUEBERRY PIE FILLING - THE MERCHANT BAKER
2018-08-02 It’s a little like making a simple syrup. You don’t need it to boil, just heat it until everything is nicely dissolved. The heat just gives the sugar a little hand with that. Then, add your fresh blueberries, but don’t add all of them. We only need 4 out of the 6 cups of the berries for this step. Reserve the rest.
From themerchantbaker.com


BLUEBERRY PIE RECIPE - TASTE OF SOUTHERN
2012-08-06 Add the berries to the bottom crust. Spread around evenly. Slice pieces of Unsalted Butter over the top. Add the top crust, tuck the top crust edges under the bottom crust edges and press the edges together to seal the pie all the way around. REFRIGERATE the pie for about 20-30 minutes to let the crust dry.
From tasteofsouthern.com


HOMEMADE BLUEBERRY PIE THAT'S FIRM- USING FRESH BLUEBERRIES …
2020-07-02 Stir in vanilla extract and salt. Let mixture cool completely. Roll out one of the chilled pie crusts and place it into a glass, deep dish pie plate. Pour blueberry mixture and spread out. Top with chopped butter. Roll out the second chilled pie crust and place over the …
From divascancook.com


BLUEBERRY PIE RECIPE - COOKIST.COM
Gently arrange the lattice top over the filling, then slice away any excess dough. Using a fork, crimp the edges to seal and form a decorative pattern. Brush the egg wash over the lattice pie crust. Garnish with coarse sugar. Bake for 25 minutes at 425F, then lower the heat to 375F for 40 to 50 minutes more.
From cookist.com


BLUEBERRY PIE RECIPES - BETTYCROCKER.COM
Blueberry Pie Recipes. One of the easiest pies to make, blueberry pie should be on every baker’s to-do list—no peeling or pitting fruit required! From classic blueberry pie to new favorites like blueberry cheesecake or blueberry crumble pie, all the recipes you need are here.
From bettycrocker.com


MOM'S BEST GLUTEN FREE BLUEBERRY PIE RECIPE - FEARLESS DINING
2022-06-16 Pour it into the blueberry mixture and mix. Reduce the heat to low and cook the blueberries for 2 more minutes to thicken the sauce. Let the blueberry mixture cool while you make the pie crust. Step 3: Add the dry ingredients to a large mixing bowl. Use a wire whisk to blend them together.
From fearlessdining.com


SIMPLY THE BEST BLUEBERRY PIE (RECIPE) - SALLY'S BAKING ADDICTION
2022-06-10 This slightly updated recipe produces a better-than-ever blueberry pie. Reader reviews reporting a soupy, runny filling inspired me to rework the baking instructions on my original 2016 recipe and make a slight change to the filling ingredients. My team and I tested a LOT of blueberry pies in the last few weeks. We searched for the magic trick ...
From sallysbakingaddiction.com


CLASSIC BLUEBERRY PIE RECIPE (EASY RECIPE!) - LITTLE SUNNY KITCHEN
2021-06-02 Place the crust back in the fridge until ready. In a medium bowl mix blueberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch. Transfer the pie filling to the pie dish, and place in the refrigerator. Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle.
From littlesunnykitchen.com


FRESH BLUEBERRY PIE | BETTER HOMES & GARDENS
Step 1. Prepare Lemon Pie Shell, if using; set aside. Advertisement. Step 2. In a large saucepan combine sugar, cornstarch, and salt. Add the water and lemon juice. Add 2-1/2 cups of the blueberries; toss lightly to coat. Cook and stir over medium heat until bubbly.
From bhg.com


CLASSIC FRESH BLUEBERRY PIE • THE GOOD HEARTED WOMAN
2020-08-06 In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg. Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes. While the pie filling is setting out, take the pie plate and …
From thegoodheartedwoman.com


BAREFOOT CONTESSA | FRESH BLUEBERRY PIE | RECIPES
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Mix the blueberries, ½ 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 ...
From barefootcontessa.com


FRESH BLUEBERRY PIE RECIPE | THE OLD FARMER'S ALMANAC
2021-06-25 Add 1-1/2 cups blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent. Stir in lemon juice, then butter. Turn off the stove. Let the mix in the saucepan cool off. Stir in the remaining fresh blueberries. Taste, and add more sugar to taste, if necessary.
From almanac.com


CLASSIC BLUEBERRY PIE RECIPE (FRESH OR FROZEN FILLING)
2021-08-03 Begin with the filling when you have frozen the unbaked pie crust in the pan (remember to prick it with a fork). Pre-heat oven to 350F (175C). Jammy filling with frozen blueberries: Add ⅔ of the frozen blueberries (you can use fresh here if you want) to a large saucepan, along with the other ingredients.
From gingerwithspice.com


NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)
2020-04-04 Combine sugar, cornstarch, salt, lemon juice and water in a medium saucepan. Stir together till smooth. Add three cups of the blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring so the blueberry mixture doesn’t burn on the bottom. Once the blueberries have come to a boil, reduce heat to medium and cook for ...
From scatteredthoughtsofacraftymom.com


FRESH BLUEBERRY PIE | KING ARTHUR BAKING
Cook the blueberries over medium heat until they thaw, come to a simmer, and release their liquid. Simmer for 2 minutes, stirring frequently. To finish the filling: In a medium bowl, whisk together the cornstarch, salt, and sugar. Stir this mixture into the simmering berries.
From kingarthurbaking.com


FRESH BLUEBERRY PIE RECIPE - LIFEMADEDELICIOUS.CA
2013-06-26 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.
From lifemadedelicious.ca


BEST FRESH BLUEBERRY PIE RECIPES | FOOD NETWORK CANADA
2015-03-17 Step 1. Preheat the oven to 400ºF. Line a sheet pan with parchment paper. Step 2. Mix the blueberries, the 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 at all, or it will shrink as the pie bakes.
From foodnetwork.ca


FRESH BLUEBERRY PIE - MY SAVORY KITCHEN
2020-08-19 The trickiest part of making this pie (besides eating all the berries before they make it in the pie shell!) is getting the pie to “set” in the refrigerator. A well-set pie relies on a mixture of blueberries, water, sugar, and cornstarch cooked long enough on the stovetop to get thick. If you take it off the burner to soon, the result may ...
From mysavorykitchen.com


HOMEMADE FRESH BLUEBERRY PIE RECIPE - SELF PROCLAIMED FOODIE
2018-08-04 Combine 1 cup flour with ½ cup (1 cube) and ½ teaspoon kosher salt using a pastry blender. Cut through the butter until you end up with pieces about the size of a pea, or smaller. Adding one tablespoon at a time of each, add vodka and water. Use your hands to …
From selfproclaimedfoodie.com


NO BAKE BLUEBERRY PIE - BAKING WITH MOM
2017-08-01 Place sugar, cornstarch and salt in a medium saucepan. Turn on medium heat and add water and 2 cups blueberries. Stirring constantly, stir until mixture is thickened. Remove from heat and stir in butter and lime or lemon juice. Put the other 2 cups of blueberries in the pie crust.
From bakingwithmom.com


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