CANADIAN HELEN GOUGEON'S BLUEBERRY PIE
Make and share this Canadian Helen Gougeon's Blueberry Pie recipe from Food.com.
Provided by Olha7397
Categories Tarts
Time 1h10m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Crust: In large bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate. Bake in 350°F (180°C) oven for 20 to 25 minutes or until light golden.
- Filling: Reserve 2 cups (500 mL) of the berries.
- Combine sugar with flour and cinnamon.
- In large bowl, lightly toss sugar mixture with remaining berries.
- Spoon into crust; cover edges of crust with strips of foil.
- Bake in 400°F (200°C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
- Let cool on rack. Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie. Using sieve, dust surface evenly with icing sugar.
- Canadian Living Test Kitchens.
Nutrition Facts : Calories 3289.4, Fat 142.6, SaturatedFat 88, Cholesterol 366, Sodium 2155.9, Carbohydrate 498.7, Fiber 25.1, Sugar 313.6, Protein 27.1
BLUEBERRY HAND PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
PERFECT BLUEBERRY PIE
a super easy piecrust recipe that has turned into my "go to". You make the crust right in the pie pan, pressing the dough up the sides, allowing the excess to fall on the counter to be used as the topping! Could not be easier, and extremely easily veganized since it's an oil-based crust.
Provided by Lizzymommy
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt.
- In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
- With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl.
- Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:.
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 512.1, Fat 21.6, SaturatedFat 4.4, Cholesterol 7.8, Sodium 416.4, Carbohydrate 76.6, Fiber 3.5, Sugar 36.3, Protein 5.3
BLUE MOUNTAIN BLUEBERRY PIE
Make and share this Blue Mountain Blueberry Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Have an 8-inch double crust pie shell ready.
- Sort, rinse and drain blueberries.
- Sprinkle lemon juice over berries.
- Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
- Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
- Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
- NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.
Nutrition Facts : Calories 155.8, Fat 3.2, SaturatedFat 0.6, Sodium 70.7, Carbohydrate 32.9, Fiber 2, Sugar 26.2, Protein 1
ROYAL PURPLE BLUEBERRY PIE
Stunning to look at and equally stunning to eat, this regal-looking pie is a crowning end to a perfect meal.
Provided by Food.com
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To make the pie crust:.
- If using whole freeze-dried blueberries (not powder), place them into a small food processor or pestle and mortar then grind until the blueberries have been broken down into a fine powder.
- Take 2 tablespoons of this homemade blueberry powder (or, if you bought it, the store-bought blueberry powder) and combine with the water in a small bowl.
- Place the flour, salt and sugar into a food processor along with the cold butter cubes. Pulse until the butter has been broken down so the mixture looks crumbly but there are some pea-sized butter lumps remaining. Pour in the blueberry water mixture and pulse again until just combined - you may need an extra tablespoon of water if the dough is looking too dry.
- Tip the dough out and use your hands to bring it together into a ball. Divide this in half and form two disks - you want one to be slightly larger as the excess will be needed for making the decorations for the crust.
- Wrap the dough disks in plastic wrap or place into re-sealable plastic bags and chill for at least 1 hour.
- To make the filling:.
- Place half of the blueberries, all of the sugar, the lemon zest and lemon juice into a medium pot. Set over a medium heat and bring to a boil then turn down to simmer.
- Stir the cornstarch, cinnamon, nutmeg and water together in a small bowl until smooth. Pour this into the pot with the blueberries and stir until thickened. Remove from the heat and stir in the remaining blueberries. Set aside to cool.
- To assemble:.
- Take the smaller, chilled disk of pastry and dust lightly with flour. Roll out on a large piece of parchment paper into a circle slightly larger than your 9-inch pie pan. Flip the dough and parchment together onto the pie pan. Peel away the parchment and press the dough down gently so it lines the pan. Pour in the chilled filling and spread it out into an even layer.
- Roll the second, larger, chilled disk of dough out on the same piece of parchment as you were using earlier, dusting with flour as needed. You want this circle of dough to be a couple of inches larger than the pie tin. Use a 1 inch round pastry cutter to randomly cut holes all over the circle of dough. Reserve all of the 1-inch dough circles this creates as you'll need them for decoration.
- Carefully flip the dough and parchment together over the filled pie dish. Peel away the parchment paper gently so you don't tear any of the circles. Press the dough together all around the edge of the pie pan and then use a sharp knife to trim away the excess pastry.
- Re-roll this pastry to about 1/8 to 1/4 -inch thick. Use the same 1-inch round cutter to cut out more circles from the dough. In total, you want 30-40 of these small circles.
- Crack the egg into a bowl and beat lightly with a fork. Brush this around the edge of the pie ONLY. Take the 1-inch circles of dough and place them around the edge of the pie, letting them overlap slightly.
- Chill the pie for 15 minutes as the oven preheats to 350 degrees F.
- Bake the pie for 40 minutes until the crust is starting to brown and the filling is bubbling.
- Let cool for at least 1 hour before serving.
- NOTES:.
- Freeze-dried Blueberries: https://www.amazon.com/365-Everyday-Value-Freeze-Blueberries/dp/B074M9BZB3/.
- Freeze-dried Blueberry powder: https://www.amazon.com/Sustainably-Canada-Grown-Organic-Blueberry/dp/B07CY1TLH2.
Nutrition Facts : Calories 545.9, Fat 32.2, SaturatedFat 19.8, Cholesterol 112.3, Sodium 212.3, Carbohydrate 60.3, Fiber 3.5, Sugar 21.5, Protein 6.4
CANADIAN BLUEBERRY CUSTARD PIE
First you bake the blueberries in the pie shell, then gently spoon custard on top and bake until done.
Provided by Olha7397
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- You will need sufficient pastry for a deep 1-crust 9 inch pie (1 L).
- Line a pie shell with the pastry. Preheat oven to 425°F.
- TO MAKE THE FILLING: Measure the blueberries into a medium bowl. Combine the sugar, flour, salt and lemon rind, toss with the berries and pour into the pie shell. Sprinkle on the lemon juice. Arrange the berries evenly.
- Line the edges of the pastry with strips of aluminum foil to keep them from browning too fast. Bake for 15 minutes, then reduce heat to 350°F and bake for another 15 minutes.
- While the pie is baking, prepare the custard by beating the yolks and sugar together, then mixing in the cream. Spoon the custard gently over the berries in the baked pie. Grate a light film of nutmeg over the top.
- Continue baking at 350°F for 20 to 35 minutes. The custard is ready when the tip of a knife inserted into it comes out clean. Cool and serve freshly made. Yields 6 servings.
- Great Canadian Recipes--Summer Berries.
Nutrition Facts : Calories 228.5, Fat 9.3, SaturatedFat 5.3, Cholesterol 89.3, Sodium 115.9, Carbohydrate 35.8, Fiber 1.3, Sugar 29.9, Protein 2.5
GREEN GRAPE & BLUEBERRY PIE
Having recently moved to Costa Rica, I have limited utensils to work with in my kitchen. For baking, I'm using my Black and Decker toaster oven, with the mini pans associated with a toaster oven. And being a little remote with no stores close, I try not to waste anything, That being said, I had green grapes that had to be eaten or used. I thought pie! I'd never seen a grape pie before, so I just started to put this easy recipe together. The blueberries were an after thought, I was about done cooking the grapes, thought the sauce was a little thin, and remembered I had frozen blueberries, threw them in and...viola! Grape & blueberry pie!! I made a really easy veg. oil pie crust, it turned out so flakey and delicious.
Provided by congakim
Categories Pie
Time 50m
Yield 2 ind. pies, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- wash and pull off grape stems.
- cut on half.
- in saucepan put grapes, sugar, corn starch and 1/4 C water.
- bring to boil, stir, and mash grapes.
- reduce heat, continue cooking 5-10 minutes, don't forget to stir.
- stir in blueberries and cook 5 more minutes.
- allow to cool slightly then spoon into pie crust, top, seal, vent crust.
- bake @ 450 for 10 minute reduce oven to 350 and bake 25 min or until crust is brown.
Nutrition Facts : Calories 757.4, Fat 0.5, SaturatedFat 0.1, Sodium 6, Carbohydrate 195.3, Fiber 3.2, Sugar 180.4, Protein 1.7
BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
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