Lime Bourbon Blueberry Pie Recipes

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.

BLUEBERRY-LIME SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
• Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.

CHERRY-BOURBON PIE

Steps:

• For crumble:
• Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.
• For pie:
• Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
• Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
• Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4-1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

BLUEBERRY LIME PIE

Steps:

• Preheat oven to 425.
• Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
• Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
• Dump into pie shell.
• Bake 15 minutes, lower heat to 375 and bake 20 minutes.
• Remove pie from oven.
• Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
• Add coconut and mix just to incorporate.
• Spread coconut mixture evenly over the top of the blueberries.
• Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
• Cool.
• Serve with vanilla ice cream.

COCONUT-LIME-CRUMBLE BLUEBERRY PIE

Steps:

• Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
• Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
• Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
• Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
• Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.

BLUEBERRY BOURBON SMASH RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

BLUEBERRY LIME MOLD

Steps:

• In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
• When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.

BLUEBERRY TART WITH LIME CURD

Steps:

• Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
• Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
• Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

VEGAN BLUEBERRY & LIME TART

Steps:

• Heat the oven to 190C/170C fan/gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Leave to cool completely.
• Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.
• For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt,and whisk to combine. Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.