BLUEBERRY PIE {NO BAKE}
Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
- In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
- Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
- Once cooled, fold in remaining blueberries and pour the mixture into the crust.
- Place pie in the refrigerator to chill for 2 hours, or until set.
- Serve topped with whipped cream.
Nutrition Facts : Calories 358 kcal, ServingSize 1 serving
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 PIE-NO FILLING, JUST BLUEBERRIES
I love to bake, and I love pies. But what I hate about pies is when people use filling. Therefore I never do! This pie is nothing but blueberries (besides sugar, flour, blah, blah, blah lol) and is absolutely delicious!
Provided by fame869
Categories Pie
Time 1h15m
Yield 1 Pie, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Make pie crust. Try using my 3 Ingredient Easy Oil Pie Crust.
- In a large bowl, mix sugar, flour, and cinnamon. Stir in blueberries until coated. *If using Frozen up the sugar amount a little-I have found that frozen blueberries are a little more tart.
- Spoon into pastry-lined pie pan, including the extra flour/sugar/cinnamon mix that didn't stick to blueberries.
- Sprinkle with lemon juice. Cut up Butter and sprinkle over blueberry mixture.
- Cover with top pastry, seal, flute and cut slits on top.
- Sprinkle sugar on top of pasty for added look.
- Cover rim of pastry with foil or metal crust ring, to prevent excessive browning.
- Bake 30 minutes. Take off foil/crust ring and bake additional 15 minutes until all of pie is golden brown.
- VERY SIMPLE! ENJOY!
BLUEBERRY PIE FILLING
This is a very good & easy recipe. If you have a blueberry bush & have lots of berries.It is good for deserts like blueberry cheese cakes, waffle toppings, pies, anything that calls for blueberry pie fillings.
Provided by Bernice Mosteller @candychristmas
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- Take and wash the blueberries ,drain really, really good!
- Mix all the ingredients together and let set for 30 minutes.
- Cook on medium heat stirring often, cook until the sauce thickens.
- Cool to room temperature. You can put this in freezer cartons and freeze until you need it. DO NOT CAN IN JARS!!!!!!!! Divide out into cartons the size you will need for the dishes you plan to use.
- When you take it out of the freezer, and it thaws out it will seem sort of juicy. Just put it back in a pot on medium heat and it will thickens right back up.
- If you don't want to freeze it, you can go ahead and use it for what ever you are making. It's makes a big amount.
PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.
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