Impossible Blueberry Pie Recipes

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.

IMPOSSIBLE BLUEBERRY PIE

Steps:

• 1. In a greased pie plate put you blueberries. Sprinkle with lemon juice and vanilla and set a side.
• 2. Mix The brown sugar, cinnamon and butter together in a bowl and put over top of blueberries.
• 3. In another bowl beat the busquick, sugar and milk together and pour over the blueberry and crumble mix.
• 4. bake in oven on 350 degrees for 20-30 minutes or until it is browned and set.
• 5. serve warm or cold. Best served warm from the oven with vanilla Ice cream. That is how we did it.

IMPOSSIBLY EASY MIXED-BERRY CRUMBLE PIE

Steps:

• Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
• In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
• In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
• Bake 50 to 60 minutes or until top is evenly deep golden brown.

CLASSIC BLUEBERRY PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

IMPOSSIBLE FRUIT PIES

Steps:

• Heat oven to 375 degrees.
• Grease 10" pan, put fruit in pan.
• Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
• Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
• After Pie is cooled, dust with Powdered Sugar.