Blueberry Ginger Pie Filling Recipes
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
HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g
BLUEBERRY & GINGER TART
Wow! That's what you'll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crust-it's tough to stop at just one slice. -Karen Hicks, Mabelvale, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping., Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.
Nutrition Facts : Calories 249 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 75mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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HOMEMADE BLUEBERRY GINGER PIE | BAKE OR BREAK
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Servings 8Total Time 3 hrs 30 minsCategory Pies & TartsCalories 303 per serving
- Combine the flour, sugar, and salt in a large bowl. Add the butter, and mix using a pastry blender or a fork. Mix until the largest pieces of butter are about the size of large peas.
- Divide the dough in half. Flatten each into a disc about an inch thick. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
- Place one chilled disc of dough on a lightly floured surface. Roll the dough into a circle about 1/8-inch thick.
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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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