Blueberry Walnut Pie Recipes

BLUEBERRY-WALNUT CREAMCHEESE PIE

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.

CRANBERRY AND WALNUT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

HOMEMADE BLUEBERRY PIE

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-AND-WALNUT PIE

Steps:

• MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy. Beat the egg and toss into the flour and butter mixture. Press the dough together, wrap and chill it. FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, ⅛ inch thick. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ¼ inch of the excess dough. Turn the excess dough under and flute the edge of the pie. Chill while preparing the filling. MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan. Pour the water into a small bowl and stir in the cornstarch to dissolve it. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. Return the remaining juices to a boil and beat the cornstarch mixture into it. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly. Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool. MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar and cream until soft and light. Beat in the cinnamon. Mix in the flour, then the walnuts. The mixture should fall into large, soft crumbs. Pour the filling into the prepared pan and smooth. Scatter over the crumbs and bake at 350℉ (180℃) until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes. Cool on a rack. Makes one 9-inch pie.

BLUEBERRY CRUMB PIE

Steps:

• Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
• Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
• Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
• Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

BLUEBERRY WALNUT PIE

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.

BLUEBERRY PIE

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.

APPLE-BLUEBERRY-WALNUT PIE

Steps:

• 1. Peel and core the apples, then cut into thin slices. 2. Mix the apples, brown sugar, and flour in a bowl. 3. Spoon half of the apple mixture on the bottom of the pie crust. Add half of the blueberries and walnuts, then dot with half the butter. Repeat the layers. 4. Roll out the remaining dough in a circle and cut into 1/2 inch wide strips. Also cut out a 3 inch circle of dough. Lay the strips across the pie (as shown), and place the circle of dough in the center. 5. Place the pan on a cookie sheet (to catch any drippings) and bake in a preheated 350°F oven for 45 to 55 minutes or until the crust is golden brown. Cool at least 30 minutes before serving.

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.