FRESH BLUEBERRY CHEESECAKE PIE
This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
- Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
- Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
- Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
- Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
- Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BETTY CROCKER CLASSIC BLUEBERRY PIE
Steps:
- 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.
BLUEBERRY PIE
Number Of Ingredients 0
Steps:
- 1. Heat oven to 425°. Make pastry.2. Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn 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 aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking.3. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.NUTRITION FACTS: Calories 465 (Calories from Fat 200) Fat 22g (Saturated 7g) Cholesterol 5mg Sodium 320mg Carbohydrate 64g (Dietary Fiber 3g) Protein 6g % DAILY VALUE: Vitamin A 2% Vitamin C 12% Calcium 0% Iron 10% DIET EXCHANGES: Not RecommendedBlackberry, Boysenberry, Loganberry or Raspberry Pie: Increase sugar to 1 cup. Substitute fresh berries for the blueberries omit lemon juice.Blueberry-Peach Pie: Substitute 2 1/2 cups sliced fresh peaches for 4 cups of the blueberries omit lemon juice. Place blueberries in pastry-lined pie plate sprinkle with half of the sugar mixture. Top with peaches sprinkle with remaining sugar mixture. Cover with top pastry continue as directed in step 2.Quick Blueberry Pie: Substitute 6 cups drained canned blueberries or unsweetened frozen (thawed and drained) blueberries for the fresh blueberries.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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.
BLACKBERRY AND BLUEBERRY PIE
This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.
Provided by Debbie Sanchez
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g
DOUBLE BERRY SLAB PIE
This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
- In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
- Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
- Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
BLUEBERRY CRUMBLE SLAB PIE
Traditional blueberry pie gets a tasty twist in this slab pie recipe that's topped with a cinnamon-y crumble.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
- In large bowl, toss Filling ingredients. Dump into crust.
- In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
- Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
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