RED, WHITE, AND BLUEBERRY PIE
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Provided by Rhoda Boone
Categories Dessert Fourth of July Blueberry Strawberry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust:
- Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
- In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
- Make the filling:
- Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
- Finish the pie:
- In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.
FOURTH OF JULY BLUEBERRY SOFTBAKES
From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet but I imagine it must be like the cookie cousin of the blueberry muffin. Yummy! You could also substitute fresh cranberries for the blueberries and substitute chopped preserved ginger for the dried cranberries. Times are estimates.
Provided by the_cookie_lady
Categories Drop Cookies
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375
- line two baking sheets with baking parchment.
- Sift together the flour, baking powder and cinnamon into a large mixing bowl.
- Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
- Stir in the raw sugar.
- Add the sour cream, blueberries and cranberries and stir just until combined.
- Spoon ten mounds of the mixture onto the prepared baking sheets.
- Sprinkle with the extra raw sugar and bake for about 20 minutes, or until golden and firm in the center.
- Serve warm.
Nutrition Facts : Calories 150.8, Fat 7.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 64.9, Carbohydrate 20.4, Fiber 1.1, Sugar 7.1, Protein 2
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