Blueberry Surprise Pie Recipes

BLUEBERRY SURPRISE

Steps:

• 1. Preheat oven to 350 degrees. Mix the crust ingredients together and press into a greased 9 x 13 inch pan. Bake at 350 degrees until crisp, about 10-12 minutes.
• 2. Mix together cream cheese, confectioner's sugar, and Cool Whip. Spread over the prepared crust
• 3. Gently and evenly top with the blueberry pie filling. Refrigerate until set and ready to serve.

BLUEBERRY SURPRISE PIE

Steps:

• 1. Beat together cream cheese and sugar until fluffy.
• 2. Gently fold the cool whip into the cream cheese mixture.
• 3. Slice bananas into the bottom of the cooled pie crusts.
• 4. Top with the cream cheese mixture.
• 5. Top each pie with half of the blueberry pie filling.
• 6. Chill well before serving.

BLUEBERRY SURPRISE

Steps:

• Bake cake mix as directed in a bundt cake pan.
• Cool and slice into 3 layers.
• Beat cream cheese and sugars together until sugar dissolves.
• Add 1 large Cool Whip and beat until smooth.
• Frost between layers, sides and center of cake.
• Just before serving, pour a chilled can of blueberry pie filling over cake.
• (You can use any flavor pie filling you want).

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

BLUEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

BLUEBERRY ICEBOX PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth.
• In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
• Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
• Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
• Pour into crust, cover with plastic wrap and chill 6 hours or until set.