BLUEBERRY GLACE' PIE
Another recipe from Nee's recipe box. I love finding these that we haven't made in years but that I still remember like she made them last week.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer 1 cup blueberries with water for 4 minutes.
- Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
- Cook until thick and translucent.
- Mix gently with remaining blueberries and pour into baked 9" pie shell.
- Chill for one hour and top with whipped cream, if desired, before serving.
BLUEBERRY GLAZED PIE
This is a wonderful summer-time pie. You can use strawberries, raspberries, or any other tpye of berry, in place of blueberries. This pie does take some effort, but the end result is well worth it!
Provided by Cooking to Perfecti
Categories Pie
Time 37m
Yield 1 "9 inch pie", 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 (F).
- Place Bisquick and butter in 9 inch pie plate; pour in boiling water.
- Mix dough with a fork until a soft ball forms and all dough is off the sides.
- Pat the dough evenly over bottom and sides of pie plate.
- Press into a neat edge and prick all over with fork.
- Bake 10-12 minutes or until golden brown.
- For Filling: Wash, drain, and hull berries.
- Mix sugar and cornstarch in medium saucepan; add water.
- Crush 2 cups of berries and add to sugar mixture; bring to a boil and cook until clear, about 3-5 minutes.
- Set aside and let cool.
- Arrange remaining 4 cups of berries in the center of the cooled pie crust.
- Cover with cooled glaze.
- Serve plain or with whipped cream.
BLUEBERRY HAND PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
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.
GLAZED BLACKBERRY PIE
I use the first ripe berries of the season to make this fruity pie.-Monica Gross, Downey, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp., In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling., Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 2g protein.
BLUEBERRY PIE
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
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
GLAZED BLUEBERRY-BLACKBERRY TURNOVERS
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
Provided by Nicole Rucker
Categories Bon Appétit Dessert Breakfast Blueberry Blackberry Pie Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 turnovers
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toss blueberries, blackberries, sugar, ginger, lime juice, 1/4 tsp. salt, and 2 Tbsp. flour in a medium bowl to combine.
- Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about 1/4 cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35-45 minutes. Let cool on baking sheet until slightly warm.
- Whisk powdered sugar, vanilla, and remaining 1/4 tsp. salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
- Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)
Provided by KatrinaB
Number Of Ingredients 17
Steps:
- CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.
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