EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
- Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
SAUCY SUMMER BLUEBERRY PIE
Make and share this Saucy Summer Blueberry Pie recipe from Food.com.
Provided by IAteMyGluestick
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes, add butter. Stir in sugar, cornstarch and salt. Cook slowly, stirring, until thick and clear.
- Remove from heat, add lemon juice.
- Pour mixture over remaining 2 cups blueberries in a medium bowl, stir gently to combine.
- Pour mixture into pie shell. Serve chilled, or at room temperature with a dollop of sweetened whipped cream.
Nutrition Facts : Calories 2131.3, Fat 72.8, SaturatedFat 22.3, Cholesterol 30.5, Sodium 1205.5, Carbohydrate 368.6, Fiber 17.5, Sugar 244.2, Protein 14.5
MUSKOKA BLUEBERRY PIE
I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.
Provided by Heather in Barrie
Categories Pie
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
- Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
- Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
- To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.
Nutrition Facts : Calories 528.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 15.3, Sodium 277.5, Carbohydrate 84.6, Fiber 5.2, Sugar 52.3, Protein 4
MEME'S BLUEBERRY PIE
This is a wonderful pie for fresh blueberries. The recipe came from my Aunt and has been a family favorite for many many years! It is also good with fresh blackberries!!
Provided by Kathy in Fla
Categories Pie
Time 55m
Yield 2 Deep dish pies
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Divide blueberries into pie crust.
- Bake in over for 10 minutes.
- Remove and lower oven to 350°F.
- Mix rest of ingredients and pour over berries.
- Cook till golden brown and slightly firm in middle.
- I can't remember how long it takes to cook--never paid attention--just watched it.
SUMMER'S BEST BLUEBERRY SAUCE
Categories Condiment/Spread Sauce Berry Fruit Breakfast Dessert Kid-Friendly Blueberry Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant 4 cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
- Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.
SUMMER BERRY CHEESE PIE
I love to make this pie with fresh blueberries and strawberries from area farms. It's an easy summer treat that my family just gobbles up.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon zest and remaining sugar until smooth. Spread into the crust. , In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. , Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 308 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
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