Blueberry Pecan Streusel Pie Recipes

BLUEBERRY-PECAN STREUSEL PIE

Steps:

• Heat oven to 400°F. Place cookie sheet in oven.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• Bake on cookie sheet 55 to 60 minutes or until topping is bubbly and crust edges are light golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning.
• In small bowl, mix Topping ingredients with fork until crumbly.
• Remove pie from oven. Sprinkle topping evenly over filling. Cover edges of crust with foil strips. Return to cookie sheet.
• Bake 15 to 20 minutes or until topping is golden brown. Cool completely, about 3 hours.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

BLUEBERRY STREUSEL PIE

Steps:

• To make crust: Stir together 1 cup flour, 1 tablespoon sugar, and salt in a medium bowl.
• Melt 1 tablespoon butter in a small saucepan over low heat.
• Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
• Cover loosely with with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drippings.
• Bake for 55 to 65 minutes, or until the berries are juicy and bubbling.
• Frozen berries will take 10 minutes longer to cook.
• Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden.
• Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.

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.