MYSTERY INGREDIENT WILD BLUEBERRY PIE
I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.
Provided by Monique
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g
MINI BERRY PIES
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 7
Number Of Ingredients 7
Steps:
- Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
- Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
- Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.
GRANDMA'S BLUEBERRY CREAM PIE
My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.
Provided by Lex
Categories Custard and Cream Pies
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
- Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
- Transfer filling into the pie crust and freeze until set, about 2 hours.
- Thaw for 1 1/2 hours before topping with blueberry filling and serving.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g
MINI BLUEBERRY PIES
These mini blueberry pies are not only cute, but they are easy to make and delicious too. With a butter-crisp puffed pastry crust and juicy blueberry filling, you can't go wrong with these little beauties.
Provided by MarthaStewartWanabe
Categories Tarts
Time 45m
Yield 8 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into eight evenly sized squares. Gently tuck squares into eight muffin cups, leaving the four corners of the squares loose at the top.
- In a medium bowl, combine blueberries, flour, sugar, vanilla and water.
- Spoon blueberry mixture into the pastry-lined muffin cups, filling each cup 2/3 full. Loosely fold the corners of the exposed pastry over the berry mixture.
- With a pastry brush, brush melted butter over each pie. Then dust each with sugar.
- Bake for 25 to 30 minutes or until the pie tops are lightly browned and puffed-crisp.
- Cool for 1-2 hours. Wait until the pies are sufficiently cool before removing from the pan. If necessary, use a butter knife to gently work around the outside of each to remove.
Nutrition Facts : Calories 246.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 7.6, Sodium 102.4, Carbohydrate 26.5, Fiber 1.4, Sugar 9.8, Protein 2.8
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
EASY BLUEBERRY CREAM PIE
This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
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4.6/5 (12)Calories 261 per servingServings 8
- Preheat oven to 450 degrees F. Prepare Pastry. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Line with a double thickness of foil. Place on baking sheet. Bake 8 minutes. Remove foil and bake 4 to 6 minutes more or until browned. Cool on wire rack.
- Meanwhile, in medium saucepan combine sugar, cornstarch, and salt. Stir in water and 1-1/2 cups of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2-1/2 cups blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve.
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- Preheat oven to 400 degrees. Use a 4” diameter glass or circle cutter to cut 8 circles out of the pie crust (re-roll scraps with a rolling pin as needed to cut the last circle).
- Place crust circles in the bottom of a large sized muffin tin and press to the bottom and slightly up sides.
- Toss together blueberries, sugar, lemon zest, lemon juice, salt, and cornstarch and spoon evenly into crusts. Bake for 20 minutes, until crusts are browned and top is bubbly.
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