Open Faced Fresh Blueberry Pie Recipes

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OPEN-FACED FRESH BLUEBERRY PIE



Open-Faced Fresh Blueberry Pie image

Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.

Provided by Rose Levy Beranbaum

Categories     Dessert     Bake     Picnic     Blueberry     Summer     Family Reunion     Chill     Potluck     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons water
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

Steps:

  • Make the crust:
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
  • Preheat the oven to 425°F at least 20 minutes before baking.
  • Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
  • Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
  • Make the filling:
  • Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
  • Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
  • When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
  • Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
  • Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
  • Store:
  • Room temperature, up to 2 days (without the whipped cream).

OPEN FACE BLUEBERRY PIE



Open Face Blueberry Pie image

I got this recipe from a newspaper cookbook. A very easy way to get your fix when you are craving blueberry pie.

Provided by CookingONTheSide

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 baked pie shell, cooled
1 cup water
1 cup sugar
3 tablespoons cornstarch
3 cups blueberries
Cool Whip (optional)

Steps:

  • Stir together over medium high heat the water, sugar and cornstarch.
  • Add 1 cup blueberries.
  • Cook until thick.
  • Add 2 more cups of blueberries.
  • Cool and put in baked pie shell.
  • Top with Cool Whip, if desired, when serving.

Nutrition Facts : Calories 252.9, Fat 7.7, SaturatedFat 1.9, Sodium 118.3, Carbohydrate 45.9, Fiber 2.2, Sugar 30.4, Protein 1.8

TOPLESS BLUEBERRY PIE



Topless Blueberry Pie image

This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.

Provided by Elaine

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 (9 inch) pie crust, baked

Steps:

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
  • Add butter and let cool about 5 minutes. Stir in remaining blueberries.
  • Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Nutrition Facts : Calories 219 calories, Carbohydrate 39.8 g, Cholesterol 3.8 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 113.1 mg, Sugar 26.6 g

CONTEST-WINNING FRESH BLUEBERRY PIE



Contest-Winning Fresh Blueberry Pie image

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

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

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.

OPEN BLUEBERRY PIE



Open Blueberry Pie image

This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly observed, a recipe for blueberry pie is suggested here that varies considerably from the two-crust baked affair that is customarily served on the Fourth of July. For one thing, this pie has only one crust and, for another, the blueberries are not cooked. After washing, the fruit is rubbed in a towel just enough to bruise the skins. When hot, melted currant jelly is poured over the berries, just a bit of their juice ekes out to blend with the liquid. The pie is served cold, topped with whipped cream." If you'd rather not use lard or shortening for the crust, butter will do just as well.

Provided by The New York Times

Categories     snack, pies and tarts, dessert

Time 35m

Yield One nine-inch pie or about six servings

Number Of Ingredients 9

1 quart fresh blueberries
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup lard or other shortening
2 1/2 tablespoons water, approximately
1 12-ounce jar currant jelly
2 teaspoons lemon juice
2 tablespoons butter
1 cup heavy cream

Steps:

  • Wash the berries, pick them over, discarding damaged specimens. Dry berries gently on a terry cloth towel, rubbing just enough to bruise the fruit. Refrigerate the berries until they are well chilled.
  • Sift together the flour and salt. Using a pastry blender or two knives, chop the shortening into the flour until the particles resemble a mixture of coarse cornmeal and peas.
  • Sprinkle water slowly over the top of the flour while tossing the mixture up from the bottom of the bowl with a fork. After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together.
  • Place the ball of dough on a floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth or board and rolling pin, if necessary. Roll into a round about one-eighth of an inch thick and two inches wider than the circumference of the top of a nine-inch pie pan.
  • Fold the pastry into quarters, fit loosely into the nine-inch pie pan and press dough against the pan without stretching it. Trim the edge with a sharp knife, allowing the dough to extend slightly beyond the rim of the pan. Prick the bottom of the pastry with a fork in several places to prevent it from buckling while baking.
  • Bake the pie shell in a preheated, hot oven (450 degrees) until crisp and delicately browned, about eight to ten minutes. Cool, then refrigerate the pie shell.
  • Melt the currant jelly in the top of a double boiler over boiling water. Add the lemon juice and stir.
  • Rub the pastry shell with butter. Pour in the blueberries, distributing them evenly over the bottom of the pie crust. Pour the hot, melted currant jelly over the fruit and refrigerate the pie until chilled and set.
  • Just before serving, whip the cream until it is stiff and spoon it over the blueberries. Serve at once.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 36 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 229 milligrams, Sugar 39 grams, TransFat 0 grams

BLUEBERRY PIE WITH FROZEN BERRIES



Blueberry Pie with Frozen Berries image

Great pie made from frozen blueberries.

Provided by Cindy Nelson

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 cups frozen blueberries
1 cup white sugar
5 tablespoons cornstarch
1 teaspoon lemon juice
¼ teaspoon salt
2 ¼ cups all-purpose flour
¾ cup salted butter
½ teaspoon salt
6 tablespoons cold water, or more as needed
1 tablespoon salted butter, cut into small pieces
1 teaspoon salted butter, or as needed
¼ cup milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
  • While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
  • Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
  • Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g

FRESH BLUEBERRY PIE



Fresh Blueberry Pie image

As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

4 cups fresh blueberries, divided
3/4 cup water
1 tablespoon butter
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
Dash salt
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
Ice cream or whipped cream
Lemon zest strips, optional

Steps:

  • In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.

Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.

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Top Asked Questions

How to make blueberry pie crust?
Directions Brush the bottom and sides of the crust with the egg white. Measure out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
Can you use frozen blueberries for pie?
Blueberries are one of the best berries to use frozen in a pie because they have thick skins and retain their moisture and juiciness without becoming mushy. If you have extra frozen blueberries left over, use them up in this frozen blueberry muffin recipe. Why is my blueberry pie runny? There are a few reasons why your blueberry pie is runny.
Is there such a thing as open face blueberry pie?
It isn't summer until there's been a blueberry pie on the table, or picnic table. And this easiest ever Open Face Blueberry Pie is simply rustic and summer perfect. Different than a traditional blueberry pie, yet incredibly juicy and delicious.
How to cook blueberries in a pan?
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.

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