Homemade Blueberry Pie Recipes

CONTEST-WINNING FRESH BLUEBERRY PIE

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.

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

BLUEBERRY PIE

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.

BLUEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

FRESH BLUEBERRY PIE

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

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.

EASY BLUEBERRY PIE

Steps:

• Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
• Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
• Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
• Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.

EASY BLUEBERRY PIE

Steps:

• In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
• Cook over low until thickened.
• Add the remaining 3 cups of blueberries and margarine.
• Stir until combined.
• Pour into pie shell and cool until no longer hot.
• Serve and enjoy!
• *Preparation and cooking times are estimated.

HOMEMADE BLUEBERRY PIE FILLING

Steps:

• Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.

GRANDMA'S BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
• Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
• Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

BLUEBERRY PIE

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.

BLUEBERRY PIE

Steps:

• Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

BLUEBERRY PIE

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.

FRESH BLUEBERRY PIE I

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.