Wild Blueberry Pie Recipes

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MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

WILD-BLUEBERRY-AND-APPLE PIE



Wild-Blueberry-and-Apple Pie image

Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.

Provided by Martha Stewart

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

Time 7h50m

Yield Serves 10 to 12

Number Of Ingredients 20

1/2 teaspoon active dry yeast (not rapid-rise)
1 tablespoon sugar
1/3 cup whole milk, heated until warm to the touch (about 110 degrees)
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus more for bowl
1 1/2 cups unbleached all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1/3 cup sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 1/2 pounds Granny Smith apples (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
5 tablespoons unbleached all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's, thawed and drained
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
Vanilla ice cream, for serving

Steps:

  • Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
  • Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
  • Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
  • Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
  • Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
  • Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.

BLUE RIBBON WILD BLUEBERRY PIE



Blue Ribbon Wild Blueberry Pie image

This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!

Provided by Biscoti

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

4 cups wild blueberries
2/3 cup granulated sugar
2 tablespoons flour
1 double crust pie crust

Steps:

  • Mix first three ingredients in a large bowl.
  • Make sure the berries are covered with the dry goods.
  • Pour berry mixture into first pie shell, then cover with other crust.
  • Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
  • Brush with egg yolks, then sprinkle with sugar.
  • Bake in 350* oven for 45 - 60 minutes. Yeay!
  • Your pie is done- let it cool, then dig in!

WILD BLUEBERRY PIE



Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

Steps:

  • To make the pie:
  • Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
  • Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

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.

DEEP-DISH WILD BLUEBERRY PIE



Deep-Dish Wild Blueberry Pie image

Categories     Egg     Fruit     Bake     Blueberry     Summer     Tapioca     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
Special equipment:
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Steps:

  • Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
  • Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
  • Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
  • Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
  • Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

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

WILD HUCKLEBERRY PIE



Wild Huckleberry Pie image

Make and share this Wild Huckleberry Pie recipe from Food.com.

Provided by WILDHARVEST

Categories     Pie

Time 1h10m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 6

5 cups northwest wild blue huckleberries
1 1/2 cups sugar
5 tablespoons cornstarch
4 tablespoons tapioca
1 teaspoon grated lemon rind (fresh)
3 tablespoons butter

Steps:

  • Mix the above ingredients together with a spoon so that everything is well distributed;
  • pour into the bottom pie shell as it sets in the pie plate.
  • Dot the top of the mixture with 2 or 3 dabs of butter.
  • Top off with the second pie shell.
  • Once it is correctly positioned you should have a 1" overlap on the top crust so that it can be crimped with the bottom crust.
  • Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.
  • The pie can be refrigerated until you are ready to bake or baked immediately.
  • To bake, preheat your oven to 450 degrees.
  • Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.
  • Once the pie looks done and the crust is a light golden brown, it should be done.
  • Take it out and let the pie cool on a cooling rack until it is ready to serve.

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Preheat the oven to 400 degrees F. In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Let stand for 15 minutes. Meanwhile, working with one disc at a time, roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Carefully place the first crust onto a 9-inch ...
From nbwildblue.ca


WILD BLUEBERRY PIE (WITH DECADENT FLAKY CRUST) - THE GLOBE AND MAIL
2012-08-14 Place pie on middle shelf with a baking sheet underneath to catch any spill over and bake for 15 minutes. Turn temperature down to 375 F (190 C) and cook for a further 35 to 40 minutes or until ...
From theglobeandmail.com


SOUTHERN WILD BLUEBERRY PIE…YUMMMM - STACYLYNHARRIS.COM
Instructions. Preheat oven to 375 degrees. In a large bowl combine berries, brown sugar, granulated sugar, cinnamon and flour. Stir gently. Sprinkle 2 tablespoons of flour and 2 tablespoons of granulated sugar on the bottom of chilled crust. Pour filling into the crust, follow lattice crust instructions and bake in oven for one hour or until ...
From stacylynharris.com


WILD BLUEBERRY SAUCE – RECIPE AFFINITY
2021-08-31 1. In a small pot, combine the sugar, cornstarch and water. Turn the heat on to medium high. 2. Add the blueberries and bring to a boil. 3. Turn the heat to medium low and let simmer until the cornstarch cooks. It will look more clear rather than cloudy.
From recipeaffinity.com


FREEFORM WILD BLUEBERRY PIE - TODAY
2015-06-08 In the bowl of a food processor, pulse together the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse …
From today.com


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Top Asked Questions

How to make blueberry pie with blueberries?
Mix the blueberries and lemon juice together. In a separate bowl, mix the sugar, tapioca starch, and spices. Add the dry ingredients to the berries and let the mixture stand for 15 minutes. After 15 minutes, stir the mixture. You should see the berries absorbing the sugar. While the mixture sits, line a pie pan with one round of pie crust.
Can you make wild Maine blueberry pie all year round?
This Wild Maine Blueberry Pie is easy to make all year round using frozen blueberries and store-bought pie crust. The filling is the perfect amount of juicy, filled with those tiny Maine blueberries, and flavored perfectly with some warming spices.
How to cook frozen wild blueberries in oven?
4 cups (2 ½ lbs / approx. 1 kg) frozen Wild Blueberries Preheat oven to 375°F (190°C). Mix the blueberries and lemon juice together. In a separate bowl, mix the sugar, tapioca starch, and spices. Add the dry ingredients to the berries and let the mixture stand for 15 minutes. After 15 minutes, stir the mixture.
What is the best temperature to bake blueberry pie?
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.

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