Royal Purple Blueberry Pie Recipes

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BLUEBERRY PIE



Blueberry Pie image

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

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

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

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.

OLD-FASHIONED BLUEBERRY-MAPLE PIE



Old-Fashioned Blueberry-Maple Pie image

Categories     Fruit     Dessert     Bake     Picnic     Blueberry     Summer     Chill     Potluck     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 14

For crust
2 1/4 cups unbleached all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
7 tablespoons (about) ice water
For filling
4 cups fresh blueberries (about 23 ounces)
1 cup pure maple syrup
1/4 cup unbleached all purpose flour
1/4 cup quick-cooking tapioca
4 teaspoons fresh lemon juice

Steps:

  • Make crust:
  • Blend first 4 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Place baking sheet on bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend. Let stand 15 minutes.Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge decoratively. Using small knife, cut several slits in top crust.
  • Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.

BLUEBERRY PIE



Blueberry Pie image

Blueberry pie is a perfect summer dessert. Yes, it's pie; but blueberries are one of the healthiest foods around, and they require no pitting or peeling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Brisee
8 cups (about 4 pints) blueberries, picked over
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
  • Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

AWARD-WINNING MAPLE BLUEBERRY PIE



Award-Winning Maple Blueberry Pie image

Paul Arguin, an epidemiologist, relaxes by making pie. This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships. A few tricks raise it above other blueberry pies. One is the crust, which has a touch of cinnamon and maple sugar, and uses cider vinegar and just a little shortening for structure. Dr. Arguin cooks the filling in a sous-vide machine, which keeps the berries whole but tender. For the top crust, he borrows an idea from cake makers who work with fondant. Four planks of dough are pressed into an inexpensive silicone mat molded to look like wood grain, then peeled off and set on top of the pie. Home cooks without fancy equipment, take heart. The berries can be cooked slowly on the stove, and four strips of plain dough for the top crust work just as well.

Provided by Kim Severson

Categories     pies and tarts, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 20

2 3/4 cups/340 grams all-purpose flour
1/8 teaspoon cinnamon
1 tablespoon maple sugar
1 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons/57 grams cold shortening
12 tablespoons/170 grams cold unsalted butter, cut into cubes
2 teaspoons cider vinegar
6 tablespoons/89 milliliters cold water
6 cups/907 grams blueberries
1 Granny Smith apple
2 heaping tablespoons minute tapioca (a little less if you prefer a softer filling)
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup/100 grams sugar
1/3 cup/79 milliliters maple syrup
3/4 teaspoon maple extract
1 tablespoon lemon juice
1 egg yolk
1 tablespoon heavy cream

Steps:

  • Make the dough: In the bowl of a food processor, mix the flour, cinnamon, maple sugar, salt and baking powder. Add the shortening and process until well incorporated. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, and pulse until dough is just holding together. Divide into 2 disks. Wrap in plastic and chill in refrigerator overnight.
  • Make the filling: If using a sous-vide machine, place the blueberries into a vacuum-sealable bag. (If not, see Step 4.) Peel and core the apple and grate with a box grater. Squeeze the grated apple to remove the juice. Disperse the grated apple among the blueberries in the bag.
  • In the bowl of a food processor, grind the tapioca, salt, cinnamon and sugar until the tapioca is fine. Then add to the bag. Stir the maple syrup, maple extract and lemon juice together and pour into the bag. Seal the vacuum bag. Cook in water bath at 150 degrees for 1 hour. Remove and cool on the countertop for 5 minutes.
  • If using a stovetop, prepare the ingredients in the same way as the sous-vide method, but place all the ingredients in a saucepan with a lid, and stir well to combine. Cook over medium-low heat, stirring gently and occasionally, just until the berries soften and begin to give off their juice, about 20 minutes. Remove and cool on the countertop for 5 minutes.
  • Assemble the pie: Roll out one of the dough disks on a lightly floured surface to make a top crust, and cut into 4 large strips. Press the dough into a wood-grain impression silicone mat and freeze for about 15 minutes. Or, simply place the 4 strips on a baking sheet lined with parchment and freeze.
  • Roll out the second dough disk and place in a 9-inch pie plate. Pour maple blueberry filling into it. Place 4 crust strips on top of pie, slipping one end under another to form an attractive pattern. Trim and crimp edges.
  • Chill pie in the freezer while heating oven to 425 degrees. Stir the egg yolk and heavy cream together and brush over the top-crust strips. Place the pie in the oven on the bottom rack and immediately reduce heat to 400 degrees. After 15 minutes, rotate pie and cover edge with a pie ring or strips of foil to prevent the edges from overbrowning. Bake for an additional 40 minutes. Let pie cool slightly before slicing.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 11 grams, Carbohydrate 77 grams, Fat 26 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 347 milligrams, Sugar 35 grams, TransFat 2 grams

ROYAL PURPLE BLUEBERRY PIE



Royal Purple Blueberry Pie image

Stunning to look at and equally stunning to eat, this regal-looking pie is a crowning end to a perfect meal.

Provided by Food.com

Categories     Pie

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup whole freeze-dried blueberries, or 2 tablespoons freeze-dried blueberry powder
3 tablespoons ice water
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold, cubed
2 cups all-purpose flour
3 cups blueberries, fresh or frozen and defrosted
1/3 cup granulated sugar
1 lemon, juice and zest of
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons water
1 large egg

Steps:

  • To make the pie crust:.
  • If using whole freeze-dried blueberries (not powder), place them into a small food processor or pestle and mortar then grind until the blueberries have been broken down into a fine powder.
  • Take 2 tablespoons of this homemade blueberry powder (or, if you bought it, the store-bought blueberry powder) and combine with the water in a small bowl.
  • Place the flour, salt and sugar into a food processor along with the cold butter cubes. Pulse until the butter has been broken down so the mixture looks crumbly but there are some pea-sized butter lumps remaining. Pour in the blueberry water mixture and pulse again until just combined - you may need an extra tablespoon of water if the dough is looking too dry.
  • Tip the dough out and use your hands to bring it together into a ball. Divide this in half and form two disks - you want one to be slightly larger as the excess will be needed for making the decorations for the crust.
  • Wrap the dough disks in plastic wrap or place into re-sealable plastic bags and chill for at least 1 hour.
  • To make the filling:.
  • Place half of the blueberries, all of the sugar, the lemon zest and lemon juice into a medium pot. Set over a medium heat and bring to a boil then turn down to simmer.
  • Stir the cornstarch, cinnamon, nutmeg and water together in a small bowl until smooth. Pour this into the pot with the blueberries and stir until thickened. Remove from the heat and stir in the remaining blueberries. Set aside to cool.
  • To assemble:.
  • Take the smaller, chilled disk of pastry and dust lightly with flour. Roll out on a large piece of parchment paper into a circle slightly larger than your 9-inch pie pan. Flip the dough and parchment together onto the pie pan. Peel away the parchment and press the dough down gently so it lines the pan. Pour in the chilled filling and spread it out into an even layer.
  • Roll the second, larger, chilled disk of dough out on the same piece of parchment as you were using earlier, dusting with flour as needed. You want this circle of dough to be a couple of inches larger than the pie tin. Use a 1 inch round pastry cutter to randomly cut holes all over the circle of dough. Reserve all of the 1-inch dough circles this creates as you'll need them for decoration.
  • Carefully flip the dough and parchment together over the filled pie dish. Peel away the parchment paper gently so you don't tear any of the circles. Press the dough together all around the edge of the pie pan and then use a sharp knife to trim away the excess pastry.
  • Re-roll this pastry to about 1/8 to 1/4 -inch thick. Use the same 1-inch round cutter to cut out more circles from the dough. In total, you want 30-40 of these small circles.
  • Crack the egg into a bowl and beat lightly with a fork. Brush this around the edge of the pie ONLY. Take the 1-inch circles of dough and place them around the edge of the pie, letting them overlap slightly.
  • Chill the pie for 15 minutes as the oven preheats to 350 degrees F.
  • Bake the pie for 40 minutes until the crust is starting to brown and the filling is bubbling.
  • Let cool for at least 1 hour before serving.
  • NOTES:.
  • Freeze-dried Blueberries: https://www.amazon.com/365-Everyday-Value-Freeze-Blueberries/dp/B074M9BZB3/.
  • Freeze-dried Blueberry powder: https://www.amazon.com/Sustainably-Canada-Grown-Organic-Blueberry/dp/B07CY1TLH2.

Nutrition Facts : Calories 545.9, Fat 32.2, SaturatedFat 19.8, Cholesterol 112.3, Sodium 212.3, Carbohydrate 60.3, Fiber 3.5, Sugar 21.5, Protein 6.4

ANN LAFIANDRA'S BLUEBERRY PIE



Ann LaFiandra's Blueberry Pie image

Provided by Molly O'Neill

Categories     weekday, dessert

Time 1h

Yield One 9-inch pie

Number Of Ingredients 12

1 recipe lard crust
1 tablespoon oatmeal
5 cups blueberries
1 teaspoon lemon zest
2 teaspoons lemon juice
1/2 to 3/4 cup sugar
Pinch of salt
1 1/4 cups flour
2 tablespoons cold sweet butter, cut into small pieces
1 egg, lightly beaten
2 tablespoons heavy cream
1 tablespoon sugar (optional)

Steps:

  • Preheat the oven to 450 degrees. Roll out 1 round of dough between 2 sheets of lightly floured wax paper and fit it into a 9-inch pie pan. Sprinkle with the oatmeal.
  • Mix together the blueberries, lemon zest, lemon juice, sugar and salt. Let sit for 10 minutes. Add the flour and stir to combine.
  • Pour the filling into the prepared crust. Dot the top with the butter. Roll out the other round of dough between wax paper. Cut into strips and lay over the filling to make a lattice, crimping the edges together firmly. Lightly combine the beaten egg with the heavy cream. Brush top crust with egg wash and sprinkle with sugar if desired
  • Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 40 more minutes, or until the crust is brown and the berries are bubbling.

MARRY-ME BLUEBERRY PIE



Marry-Me Blueberry Pie image

I had a man propose to me after tasting this pie at a party. Yes, it's that good. The secret is my grandmother's super-flaky pie crust recipe. Best with fresh blueberries or dewberries.

Provided by JERKIE3

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 cups self-rising flour
⅔ cup vegetable oil
⅓ cup water
2 cups blueberries, or more to taste
1 cup white sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 pinch salt
2 tablespoons butter, cut into small cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
  • Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
  • Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 21.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 437.5 mg, Sugar 28.7 g

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Brush the top of the pie with milk and sprinkle with sugar. Line a baking sheet with foil and place the pie on top of the foil. This will protect your oven in the event your pie filling bubbles over. Preheat oven to 350° degrees. Bake for 1 hour or until blueberry filling begins to bubble up around the edge of the pie.
From norinesnest.com


NO-BAKE BLUEBERRY PIE FRUIT RECIPE - OREGON FRUIT PRODUCTS
No-Bake Blueberry Pie. Buy On Amazon Print Recipe. Ingredients . 2 cans Oregon Fruit Products Blueberries in 100% Blueberry Juice, well drained and juice reserved; 3/4 cup Sugar; 3 tbsp Cornstarch; 1/8 tsp Salt; 1/3 cup Blueberry Juice (the remainder can be used to make blueberry simple syrup!) 1 tbsp Butter; 1 tbsp Lemon Juice; 1 Prebaked Pie Shell or Graham …
From oregonfruit.com


ROYAL PURPLE EGGPLANT PIE RECIPE - BAKERRECIPES.COM
What Makes This Royal Purple Eggplant Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Royal Purple Eggplant Pie. Ready to make this Royal Purple Eggplant Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes ...
From bakerrecipes.com


BEST EVER BLUEBERRY HAND PIES {EASY DESSERT OR BRUNCH RECIPE!}
2018-07-18 Press around the edges of each of the hand pies with a fork to secure the edges together. Combine the egg and water with a fork and brush the tops of the hand pies with this mixture. Transfer the hand pies to the prepared baking sheet lined with parchment paper and bake for 22-25 minutes, or until golden brown.
From thebusybaker.ca


CLASSIC BLUEBERRY PIE {SUMMER DESSERT} - THE BUSY BAKER
2020-07-13 If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature) Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls …
From thebusybaker.ca


STRAWBERRY BLUEBERRY PIE - BLUE BOWL
2022-06-23 Step 4: Spread the cooled fruit filling into the cooled, par-baked crust. Brush the edges of the crust with egg wash and add a sprinkle of coarse sugar. Step 5: Bake as directed in the recipe below!Bake the pie crust stars separately to allow them to bake evenly.
From bluebowlrecipes.com


PURPLE GOOSEBERRY PIE RECIPE - ¡HOLA! JALAPEÑO
Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form. Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough).
From holajalapeno.com


BAKED BLUEBERRY SLAB PIE RECIPE | TRAEGER GRILLS
Make the crust: In a food processor, combine the flour, granulated sugar, and salt and pulse a few times until blended. Add the cold butter and pulse until the mixture resembles coarse meal, about 10 pulses.
From traeger.com


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Top Asked Questions

How to make a blueberry pie?
Prepare the Filling: In a medium bowl mix blueberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch. Add the Filling: Transfer the pie filling to the pie dish, and place in the refrigerator. Prepare the Top Crust: Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle.
Does blueberry pie need to be refrigerated?
It is not your ordinary blueberry pie and is so simple to prepare. This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.
What kind of crust do you use for strawberries and blueberries?
Fresh strawberries and blueberries are cooked to juicy perfection, then baked inside my buttery, flaky pie crust. Decorate the top of this pie with easy pie crust stars for a festive looking pie! Flaky All-Butter Crust – My pie crust is made with all butter, and bakes up perfectly crisp and flaky!
What ingredients do you need to make a blueberry cake?
For the blueberry filling, you’ll need: Blueberries – You’ll need about 5 cups of fresh blueberries for this recipe. Lemon – The zest and the juice is added to give a bright zing. Cinnamon – I love the warm flavor this adds. Granulated Sugar – The amount in this recipe is perfect for fresh, sweet blueberries.

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