Patsys Half Baked Blueberry Pie Recipes

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HOMETOWN PASTY PIES



Hometown Pasty Pies image

I prepare these in advance and freeze them for a quick dinner later, or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. -Jen Hatlen, Edgerton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 2 pies (8 servings each).

Number Of Ingredients 23

5 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
2 cups butter-flavored shortening
7 tablespoons cold water
1 large egg, room temperature
1 tablespoon white vinegar
FILLING:
2 cups cubed peeled potatoes
2 cups finely chopped fresh carrots
1 pound ground beef
1 pound bulk pork sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon sherry or chicken broth
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup shredded Colby cheese
1/2 cup sour cream

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.

Nutrition Facts : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

PATSY'S HALF-BAKED BLUEBERRY PIE



Patsy's Half-Baked Blueberry Pie image

Best blueberry pie ever created by my friend Patsy. Most blueberry pies lose the depth of taste of the original fruit and dissolve into sweetness. This one explodes with fresh blueberry flavor. Top with fresh cut strawberries and whipped cream.

Provided by Ken Rosenfeld

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 8

1 refrigerated crust for a 9-inch pie
½ (8 ounce) package cream cheese
2 ½ cups fresh blueberries
3 tablespoons cornstarch
1 cup cold water
2 ½ cups fresh blueberries
1 cup white sugar
1 pinch lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
  • Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
  • Spread softened cream cheese in the bottom of cooled crust.
  • Layer 2 1/2 cups blueberries over the cream cheese.
  • Whisk cornstarch and cold water in a small bowl until dissolved.
  • Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
  • Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
  • Cool pie in refrigerator until set, at least 1 hour.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 63.4 g, Cholesterol 15.4 mg, Fat 21.4 g, Fiber 4 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 296.6 mg, Sugar 34.1 g

EASY BLUEBERRY HAND PIES



Easy Blueberry Hand Pies image

Provided by Kelly Senyei

Categories     dessert

Time 35m

Yield 16 to 20 small hand pies

Number Of Ingredients 7

Flour, for dusting
One 14.1-ounce box refrigerated pie crust (2 crusts total)
2 cups blueberries
3 tablespoons sugar
2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
1 large egg
Sanding sugar, optional

Steps:

  • Preheat the oven to 425 degrees F and line 2 rimmed baking sheets with parchment or silicone baking mats.
  • Lightly flour your work surface then unroll the pie crusts. Cut out as many circles as possible from each crust using a 3- to 4-inch round cookie cutter, rerolling the dough scraps if necessary.
  • Arrange half of the circles on the baking sheets, spacing them at least 1 inch apart (these are the bottom crusts). Set aside the remaining circles (these are the top crusts).
  • Stir together the blueberries, sugar, lemon zest and lemon juice in a medium bowl. Divide the blueberry mixture among the bottom crusts, leaving a 1/4-inch border around each circle.
  • Top each bottom crust with 1 of the top crusts and crimp the edges together with a fork. Cut small slits in each top crust to vent steam. (Alternatively, cut out shapes with a smaller cookie cutter from each top crust.)
  • Beat the egg with 1 tablespoon water then brush onto the top crusts. Sprinkle sanding sugar on top then bake the hand pies until golden brown and the blueberry juice is bubbling, about 15 minutes.
  • Remove the hand pies from the oven and let cool completely on the baking sheets before serving. (See Cook's Note.)

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