BLUEBERRY-GINGER PIE
Fresh ginger adds a spicy kick to this simple pie bursting with blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. On a lightly floured piece of parchment paper, roll each disk of dough to a 14-inch round. Transfer one round (still on paper) to a baking sheet for top crust; refrigerate.
- Line a 9-inch pie plate with remaining round of dough (do not stretch). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate bottom crust.
- In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, and ginger; pour filling into bottom crust. Place chilled top crust over filling. Trim top crust to match bottom crust. Press edges of both crusts together, and fold overhang under itself; press to seal. Using thumb and forefinger, crimp edges. Cut a few slits in top of pie to let steam escape.
- Place pie on a rimmed baking sheet. Bake 30 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling rapidly all over, 60 to 70 minutes more (if edges are browning too quickly, tent with aluminum foil). Transfer pie to a wire rack, and let cool to room temperature, at least 6 hours.
Nutrition Facts : Calories 542 g, Fat 24 g, Fiber 4 g, Protein 5 g
BLUEBERRY PIE
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
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
EASY BLUEBERRY HAND PIES
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 16 to 20 small hand pies
Number Of Ingredients 7
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.)
BASIC PIE DOUGH FOR BLUEBERRY-GINGER PIE
This reliable buttery dough is a favorite in our test kitchen. To cut down on prep time for your next pie, make a double batch of dough, and stash the surplus in the freezer.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 15m
Yield 1 double crust
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
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- Preheat oven to 350°. Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). Stack on top of the first round of dough, separating with a sheet of parchment. Chill while you prepare filling.
- Combine granulated sugar, cornstarch, lime zest, ginger, and salt in a large bowl, rubbing together with your fingertips to release oils in zest and evenly distribute ingredients. Add blueberries and lime juice and toss to coat.
- Beat egg with 1 tsp. water in a small bowl just to blend. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer 1 round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Scrape in blueberry filling along with any accumulated juices in bowl. Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.
- Working your way around the circumference, press edges of dough together to seal. Crimp with a fork. Trim excess dough with kitchen shears so there is no overhang. Cut several about 3"-long slits into top of pie, avoiding edge. Brush dough with remaining egg wash; sprinkle with demerara sugar.
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