BLUEBERRY TAPIOCA PIE RECIPE BY TASTY
Here's what you need: sugar, all-purpose flour, tapioca granules, fresh blueberry, lemon juice, premade pie crusts, milk, vanilla ice cream
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
- Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
- Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
- Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
- Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
- Cool the pie on a wire rack for at least 2 hours to let the filling set.
- Slice and serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams
KRAFT BLUEBERRY PIE WITH TAPIOCA
Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 berry pie
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6
COCONUT TAPIOCA PIE
This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.
Provided by PanNan
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
- Mix thoroughly and let rest 5 minutes.
- Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
- Pour onto a plate to cool.
- Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
- Remove from heat and mix in vanilla and coconut extracts.
- Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
- Whip cream in a medium bowl until stiff.
- Carefully fold filling into whipped cream until mixed.
- Spoon into pie shell and sprinkle edges with toasted coconut.
- Cover and refrigerate 30 minutes, then serve.
Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2
BLUEBERRY PIE RECIPE
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
STAR-STUDDED BLUEBERRY PIE
Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. -Nancy Barker, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated., Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes., Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack., Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.
Nutrition Facts : Calories 424 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 304mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH BLUEBERRY PIE I
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
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
TRIPLE BERRY PIE - DELICIOUS!!
This is from www.kraftfoods.com. A delicious, easy recipe to enjoy those fresh summer berries. Enjoy!
Provided by Amy020
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
- Preheat oven to 400 degrees.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
- Fill with fruit mixture and dot with butter.
- Cover with second pie crust. Seal and flute edge.
- Cut several slits in top crust to vent steam.
- Bake 45-50 minutes or until juices form bubbles that burst slowly.
- Cool.
Nutrition Facts : Calories 426.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 261.9, Carbohydrate 66.3, Fiber 4, Sugar 31.6, Protein 4
BEST BLACKBERRY PIE
My mom has been making this pie since I can remember, and now it is a staple in my kitchen. It uses quick cooking tapioca, and has a very fresh taste since you do not cook the blackberry mixture before baking. You can use fresh or frozen blackberries. I am always asked for the recipe when I take it to a pot-luck or gathering of friends. I love using Martha Stewart's Foolproof pie crust (Recipe #59026) for double-crust pies like this.
Provided by CindyMarie
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
- Preheat oven to 400.
- Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
- Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
- Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
- Brush top crust with milk and sprinkle with sanding sugar.
- Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.
Nutrition Facts : Calories 472.9, Fat 17.5, SaturatedFat 4.8, Cholesterol 3.8, Sodium 331.9, Carbohydrate 78, Fiber 6.5, Sugar 48.5, Protein 4.2
THE BEST BLUEBERRY PIE
From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman's and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.
Provided by Pismo
Categories Pie
Time 3h50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For The Pie Dough:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
- Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
- Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
- Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture.
- With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
- Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
- Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
- Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
- For The Filling:
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
- Place 3 cups berries in medium saucepan and set over medium heat.
- Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
- Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
- Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
- Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
- Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
- Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
- Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
- Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
- Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
- Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
- Flute edges using thumb and forefinger or press with tines of fork to seal.
- Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
- Place pie on heated baking sheet and bake 30 minutes.
- Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
- Transfer pie to wire rack; cool to room temperature, at least 4 hours.
- Cut into wedges and serve.
Nutrition Facts : Calories 635.6, Fat 34.4, SaturatedFat 16.8, Cholesterol 76.7, Sodium 341.2, Carbohydrate 75.4, Fiber 4.3, Sugar 38.4, Protein 5.9
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