HOMEMADE BLUEBERRY PIE
After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 11
Steps:
- Prepare either pie crust recipe through step 5.
- Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it's no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
- Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here's a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling's juices are bubbling everywhere, including in the center, 40-50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it's getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
BLUEBERRY WALNUT PIE
This takes a couple hours to chill. The crust on this pie is really good, and thick. It will fill up your pie plate so press down as much as you can. I used a 9.5 inch pie plate so I was left with about a cup of filling that wouldn't fit...I saved it for a later breakfast topped with some granola. Two 15 oz cans of blueberry's work perfectly for this. :) You can easily get 16 slices from this pie, it is very thick and rich.
Provided by sweetcakes
Categories Pie
Time 52m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
- Bake 10 minutes. Let cool while preparing filling.
- Filling:.
- Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
- Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
- Immediately pour into large bowl of electric mixer.
- Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
- Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
- Add small amount of cooling yolk mixture and blend well.
- Slowly add gelatin mixture to yolk mixture and blend well.
- Refrigerate, stirring frequently, until mouse just begins to thicken and set.
- Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
- Fold cream and blueberries into mousse.
- Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
- Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.
Nutrition Facts : Calories 353.3, Fat 24, SaturatedFat 10.1, Cholesterol 119.2, Sodium 116.2, Carbohydrate 32.6, Fiber 1.7, Sugar 23.7, Protein 4.7
STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Steps:
- For crust:
- Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
- Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
- Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
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
MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST
Tangy buttermilk is the perfect partner for sweet-tart blueberries in this simple make-ahead tart. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
- Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
- Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).
BLUEBERRY-WALNUT CREAMCHEESE PIE
Well, I came out with another good pie... Took a can of Blueberries, walnuts and cream cheese. Put a few spices and ingredients together with some heat, Yum-Yum.
Provided by Bobby (*_*) @Bobbycountry
Categories Pies
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Poke holes with a fork in pie crust all over. Place in oven until light golden (about 6-8 minutes). Take out of oven, and set aside. Turn oven to 350 degrees.
- Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth. Pour into pie crust and bake for 20 minutes at 350 degrees. Take out of oven and turn oven to 400 degrees.
- Meanwhile, while pie is cooking, take the Blueberries and drain into a large measure cup. Combine syrup, cornstarch and half of the sugar.
- In a medium saucepan over medium heat, add cinnamon, and stir constantly until thickened.
- Remove from heat and gently stir in walnuts and Blueberries, add butter and set aside.
- After 20 minutes, remove pie from oven, turn oven to 400 degrees. Let pie rest about 2 minutes. Pour Blueberries mixture over the cream cheese, spreading evenly (you may have some left).
- Continue baking in 400 degrees oven for 20 minutes, or until crust is brown. Remove from oven and place on a rack for 2-3 hours before serving. Top with whipping cream if desired.
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
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