CONTEST-WINNING FRESH BLUEBERRY PIE
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
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.
BLACKBERRY AND BLUEBERRY PIE
This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.
Provided by Debbie Sanchez
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
OREGON'S BEST MARIONBERRY PIE
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of 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., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
Nutrition Facts : Calories 572 calories, Fat 30g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 478mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
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.
OREGON BLUEBERRY PIE
Delicious pie that is about as close as you can get to fresh. *DO NOT use pie filling*You can use other types of blueberries but oregon is the most common and I got this recipe from their can and it works great.
Provided by tomsawyer
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Drain the berries and reserve the syrup from one can.
- Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
- Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
- Remove from heat.
- Gently stir in remaining sugar, blueberries, and lemon juice.
- Let stand while preparing pastry.
- Line a 9-inch pie pan with pastry and fill with the filling.
- Dot with butter or margarine.
- Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
- Bake for 30 minutes or until filling is bubbly and crust is brown.
Nutrition Facts : Calories 325.6, Fat 15.8, SaturatedFat 3.9, Sodium 244.9, Carbohydrate 43.8, Fiber 2.5, Sugar 16.6, Protein 3.4
NO BAKE BLUEBERRY PIE RECIPE (LOW SUGAR)
Easy no bake blueberry pie recipe with a maple sweetened filling. Use any crumb crust you like - or the one included - to make a quick homemade dessert with either fresh or frozen blueberries. NOTE: There is a refrigeration time in addition to the preparation time.
Provided by Jami Boys
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Prepare pie crust, depending on what you're using* (make, bake, and/or thaw). Have crust ready and cooled before proceeding with the recipe.
- In a 3-quart saucepan combine the syrup, arrowroot or cornstarch, salt, and water, whisking until smooth. Add 3 cups of the blueberries and bring to a boil while stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat.
- TIP: If using fresh berries, most might be still whole - use a potato masher to mash some of the berries until the filling takes on a blue color and about half of the berries are still intact.
- Add butter, lemon juice, zest, and the remaining 1 cup of blueberries. Stir until the butter has melted.
- Cool 10 minutes before pouring into prepared pie crust. Refrigerate for 2-4 hours or overnight (the longer the refrigeration, the easier it will be to cut).
- 1 to 2 hours before serving, add the cream and honey to the bowl of a stand mixer (or large mixing bowl to use with a hand-held mixer). Whip until soft peaks form.
- Spread the topping over the pie filling evenly. Refrigerate until serving.
- Serve with additional blueberries sprinkled on top, if desired. Refrigerate leftovers for 1-2 days in air proof containers.
Nutrition Facts : ServingSize 1 piece from 12 servings, Calories 247 kcal, Sugar 21.6 g, Sodium 177 mg, Fat 12.6 g, SaturatedFat 7.2 g, Carbohydrate 34.1 g, Fiber 2 g, Protein 1.4 g, Cholesterol 34 mg
YOGURT-BLUEBERRY OREO® PIE
A delicious yogurt-blueberry pie that will sweeten any meal.
Provided by live_love_cook
Categories Desserts Pies No-Bake Pie Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Pour sugar over blueberries in a bowl to make juice, mashing the berries a little. Pour off and reserve juice.
- Mix gelatin with blueberry juice in a medium saucepan over low heat. Cook until gelatin is dissolved, about 2 minutes. Transfer mixture to a bowl.
- Stir yogurt into the bowl with gelatin mixture. Add remaining blueberries. Pour into crust.
- Refrigerate pie until set, about 2 hours.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 37.3 g, Cholesterol 3.3 mg, Fat 7.6 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 1.9 g, Sodium 185.7 mg, Sugar 28.9 g
ULTIMATE GOOEY BLUEBERRY PIE
I came up with a recipe that I have heard was the best pie my friends have ever tasted. It's a very simple recipe and I hope you like it! Serve warm or cool and enjoy!
Provided by crazygoodness
Categories Blueberry Pie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
- Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
- Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
- Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
- Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 64.5 g, Fat 15.7 g, Fiber 5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 242.4 mg, Sugar 35.6 g
ALASKAN BLUEBERRY PIE
Make and share this Alaskan Blueberry Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the first seven ingredients until very thick.
- Fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell.
- Let pie cool and top with whipped cream.
Nutrition Facts : Calories 259.5, Fat 9.1, SaturatedFat 2.8, Cholesterol 3.8, Sodium 131.1, Carbohydrate 44.4, Fiber 2, Sugar 29.6, Protein 1.8
MEME'S BLUEBERRY PIE
This is a wonderful pie for fresh blueberries. The recipe came from my Aunt and has been a family favorite for many many years! It is also good with fresh blackberries!!
Provided by Kathy in Fla
Categories Pie
Time 55m
Yield 2 Deep dish pies
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Divide blueberries into pie crust.
- Bake in over for 10 minutes.
- Remove and lower oven to 350°F.
- Mix rest of ingredients and pour over berries.
- Cook till golden brown and slightly firm in middle.
- I can't remember how long it takes to cook--never paid attention--just watched it.
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
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