CRUSTLESS BLUEBERRY PIE
Easy Blueberry Pie - a FAST, crustless, no-mixer dessert that's perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Provided by Averie Sunshine
Categories Pies & Cheesecake
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don't overmix.
- Add 2 cups blueberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Nutrition Facts : Calories 195 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 86 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING
I've been making this blueberry pie for a few years now, it's wonderful. You can also substitute other berries for the blueberries!
Provided by Amy Freeman
Categories Pies
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. Pre-heat oven to 375.
- 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
- 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
- 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
- 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
- 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
- 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
- 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
- 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)
NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING
Easy to make pie that is delicious and healthy. No crust means you get the wonderful pie flavor and lots of fresh fruit without all the butter. A custard like base makes it incredibly easy to make and serve. Most any kind of berry can be used including blueberries, raspberries, and blackberries. Omit the crumble topping for an even healthier pie. Perfect for a summer day.
Provided by Evan Edstrom
Categories Pie
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
- In a medium bowl: mix flour, sugar, baking powder, and salt.
- In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
- Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
- Gradually add blueberries to mixture and gently stir to coat berries.
- Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
- (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
- (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
- Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
- Let cool, serve, and enjoy.
CRUSTLESS BLUEBERRY PIE
Steps:
- Preheat oven to 350F. Use a butter wrapper to grease the inside of a 9-inch round pie dish. Set aside
- In a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk to combine. In a medium bowl add the melted butter (melt in the microwave about 30 seconds). Wait for the butter to cool before mixing in the eggs to avoid cooking them. Add the eggs, vanilla extract, and whisk with a fork.
- Pour the wet mixture into the dry and stir to combine. Add frozen blueberries, stirring till blueberries are mixed through evenly. The dough might get a bit difficult to stir, but just keep stirring and it will loosen.
- Pour batter into the greased pie dish. Sprinkle 1 tablespoon sugar over the top. Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 37 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 71 mg, Sodium 20 mg, Fiber 1 g, Sugar 23 g, Calories 275 kcal, UnsaturatedFat 4 g
BLUEBERRY CRUMB PIE
After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Place pie crust into pie pan and crimp edges as desired.
- In a mixing bowl, combine all filling ingredients gently.
- Pour evenly into pie plate.
- Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
- Sprinkle evenly over filling.
- Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
- Cover edges with foil if crust is browning too quickly.
BLUEBERRY PIE WITH OATMEAL CRUST
I love this recipe. I never had blueberry pie before and neither had my DH. He took one bite and said it tasted as good as cheese cake! (Very high compliment from him!) I've had the recipe a long time and don't know where I got it from.
Provided by LisaA
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together the butter and brown sugar.
- Stir in flour, salt and oats.
- Mix until well combined.
- Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
- Spread blueberries evenly into crust.
- Pat the remaining oat mixture onto top of blueberries.
- Bake in preheated oven for 40 to 50 minutes.
FRUIT PIE WITH CRUMB TOPPING
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
- Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
HOMEMADE WILD BLUEBERRY PIE WITH CRUMB TOP!
My favorite pie of all pies is homemade blueberry! Well....and huckleberry, too, but this one is for wild blueberry today. ;) :) I keep working on it until I perfect it, and I think this is pretty close to being called done! It's a cooked kind that never fails me, and doesn't run all over the place when you cut into it. Even...
Provided by Kelly Williams
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. In large saucepan, bring 4 cups frozen berries and 1 cup + 1 Tbl. sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice. Mix cornstarch with cold water and pour into berry mixture stirring. Gently stir until clear and thickened. Remove from heat, add rest of pie ingredients except last of berries, and fold until mixed in and butter has melted. *Fold in last of frozen berries. Cool and chill. Spoon pie filling into pie plate that is lined with unbaked pastry. Flute pie edge.
- 2. For Crumb Topping: Place cut-up butter into medium-sized mixing bowl. Drizzle with vanilla. Add the 1/4 cup sugar and the flour. Cut in butter until crumbs. *I just do this with my fingers. Sprinkle over pie. Sprinkle top with 1/2-1 tsp. sugar. Pop into pre-heated 400 degree oven, close door, reduce heat to 375, and bake for about 40 minutes until it just starts to bubble and crust is golden brown. Remove and cool on counter. Can store, covered, on counter at room temp., or placed into the fridge and chilled.
BLUEBERRY CRUMBLE PIE
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Provided by Melissa Roberts
Categories Food Processor Berry Fruit Dessert Bake Fourth of July Thanksgiving Mother's Day Graduation Father's Day Backyard BBQ Blueberry Spice Summer Anniversary Family Reunion Cinnamon Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Pie
Yield 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
- Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
- Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
- Filling and topping:
- Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
- Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
- Assembly:
- Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
- Let pie cool on a wire rack.
- Do Ahead
- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
MAINE BLUEBERRY PIE WITH CRUMB TOPPING
I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. - Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 462 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 264mg sodium, Carbohydrate 72g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
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