PATSY'S HALF-BAKED BLUEBERRY PIE
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
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
VALERIE'S BLUEBERRY PIE
This perfect pie for the summer months is so easy to make. I love topping this with a dollop of whip cream.-Valerie Kelly, Maynooth, Ontario
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Wash and drain blueberries. In a medium saucepan, combine the sugar, 1 cup of berries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. , Immediately add butter and remaining berries. Stir until sauce is mixed with all of the berries and butter is melted. Pour mixture into prepared pie shell. Keep refrigerated till serving time. Serve with whipped topping or ice cream.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 153mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY 'S' PIE
Given to me by a friend many years ago. One quart of sweetened fresh blueberries can be used in place of canned blueberries.
Provided by Betty
Categories Desserts Crisps and Crumbles Recipes Blueberry Crisps and Crumbles Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and brown sugar. Stir in flour, salt and oats. Mix until well combined.
- Pat 2/3 of the mixture into an ungreased 9-inch pie pan to form the bottom crust. Spread blueberries evenly into crust. Pat the remaining oat mixture onto top of blueberries.
- Bake in preheated oven until topping is golden brown and filling is bubbly, 40 to 50 minutes.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 60.8 g, Cholesterol 61 mg, Fat 24.3 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 319.3 mg, Sugar 37.6 g
PERFECT BLUEBERRY PIE
a super easy piecrust recipe that has turned into my "go to". You make the crust right in the pie pan, pressing the dough up the sides, allowing the excess to fall on the counter to be used as the topping! Could not be easier, and extremely easily veganized since it's an oil-based crust.
Provided by Lizzymommy
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt.
- In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
- With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl.
- Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:.
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 512.1, Fat 21.6, SaturatedFat 4.4, Cholesterol 7.8, Sodium 416.4, Carbohydrate 76.6, Fiber 3.5, Sugar 36.3, Protein 5.3
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