Yummy Creamy Blueberry Pie Recipes
CREAMY BLUEBERRY PIE
This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
CREAMY BLUEBERRY PIE
Creamy Blueberry Pie has a layer of custard made with sour cream , not milk, that makes it not only creamy and blueberry delicious, but very easy to make.
Provided by Mary Bostow
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees . Place the blueberries in the pastry shell and set aside.Combine 1 cup sugar, 1/3 cup flour, and salt in a medium bowl. Add eggs and sour cream, whisk until well blended. Pour the sour cream custard over the blueberries.In another bowl, combine both white and brown sugars and 1/2 cup flour. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the sour cream mixture and berries in the pie shell.Bake in the preheated 350 degree oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. Refrigerate after it cools. Note...If the crust starts to brown more than you'd like, place foil over the crust and continue baking.
CREAMY BLUEBERRY PIE
A co-worker and her husband own a blueberry farm- so we have a ready supply of fresh berries in the summer. This pie is a favorite dessert.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.
Nutrition Facts :
YUMMY BLUEBERRY CREAM PIE
This is a tasty treat that looks pretty too! It's the only blueberry pie I know of with a vanilla wafer crust - my DH absolutely loves it! I found the recipe years ago in a magazine, but I can't remember which one! Hope you like it! *I usually skip the sieve part, you can follow through if you like.
Provided by Rachie P
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just brown. Cool.
- In a saucepan, combine sugar, flour, and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.
- Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
- Remove from the heat, stir in butter and vanilla until melted.
- Cool 5 minutes, stirring occasionally.
- Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
- Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
- Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
- In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
- Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
- Chill 3 hours or until set. Store in refrigerator.
Nutrition Facts : Calories 692.8, Fat 32.2, SaturatedFat 15.9, Cholesterol 150, Sodium 310.8, Carbohydrate 98.5, Fiber 4, Sugar 51.1, Protein 6
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
CREAMY BLUEBERRY PIE
This was a favorite growing up.It is quick,easy and delicious.My kids love it and I often serve it when we have dinner guests
Provided by Divinemom5
Categories Pie
Time 2h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl,mix sour cream and condensed milk.
- In small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved.
- Add lemon juice and mixture to mixing bowl.
- Stir in 1 and 1/3 cups of pie filling and pour into crust.
- Chill at least 2 hours.
- Spread remaining pie filling over pie before serving.
Nutrition Facts : Calories 511.3, Fat 24.1, SaturatedFat 10.9, Cholesterol 40.8, Sodium 339.8, Carbohydrate 66.8, Fiber 0.6, Sugar 53.9, Protein 9.5
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