Blueberry And Walnut Pie Food

BLUEBERRY-WALNUT CREAMCHEESE PIE

Steps:

• Preheat oven to 400 degrees. Poke holes with a fork in pie crust all over. Place in oven until light golden (about 6-8 minutes). Take out of oven, and set aside. Turn oven to 350 degrees.
• Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth. Pour into pie crust and bake for 20 minutes at 350 degrees. Take out of oven and turn oven to 400 degrees.
• Meanwhile, while pie is cooking, take the Blueberries and drain into a large measure cup. Combine syrup, cornstarch and half of the sugar.
• In a medium saucepan over medium heat, add cinnamon, and stir constantly until thickened.
• Remove from heat and gently stir in walnuts and Blueberries, add butter and set aside.
• After 20 minutes, remove pie from oven, turn oven to 400 degrees. Let pie rest about 2 minutes. Pour Blueberries mixture over the cream cheese, spreading evenly (you may have some left).
• Continue baking in 400 degrees oven for 20 minutes, or until crust is brown. Remove from oven and place on a rack for 2-3 hours before serving. Top with whipping cream if desired.

BLUEBERRY WALNUT-STREUSEL PIE

Steps:

• To prepare streusel, combine flour and both sugars in a large bowl. Cut in butter with fingers or pastry blender to form a streusel. Add walnuts and toss to combine. Refrigerate.
• Preheat oven to 425°F Place pastry in pie pan; crimp edges.
• To prepare filling, combine berries, sugar, cornstarch and nutmeg in a large bowl. Mix with a spoon and transfer to prepared pastry. Sprinkle with streusel. Brush pastry edges with milk. Bake 10 minutes. Reduce temperature to 350F and bake 35 minutes or until streusel is golden brown and juices are bubbling. Check after 20 minutes; if edges are browning too quickly, cover with strips of foil. Let cool completely on wire rack.

BLUEBERRY-AND-WALNUT PIE

Steps:

• MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy. Beat the egg and toss into the flour and butter mixture. Press the dough together, wrap and chill it. FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, ⅛ inch thick. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ¼ inch of the excess dough. Turn the excess dough under and flute the edge of the pie. Chill while preparing the filling. MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan. Pour the water into a small bowl and stir in the cornstarch to dissolve it. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. Return the remaining juices to a boil and beat the cornstarch mixture into it. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly. Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool. MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar and cream until soft and light. Beat in the cinnamon. Mix in the flour, then the walnuts. The mixture should fall into large, soft crumbs. Pour the filling into the prepared pan and smooth. Scatter over the crumbs and bake at 350℉ (180℃) until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes. Cool on a rack. Makes one 9-inch pie.

BLUEBERRY CRUMB PIE

Steps:

• Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
• Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
• Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
• Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.

BLUEBERRY WALNUT PIE

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
• Bake 10 minutes. Let cool while preparing filling.
• Filling:.
• Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
• Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
• Immediately pour into large bowl of electric mixer.
• Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
• Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
• Add small amount of cooling yolk mixture and blend well.
• Slowly add gelatin mixture to yolk mixture and blend well.
• Refrigerate, stirring frequently, until mouse just begins to thicken and set.
• Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
• Fold cream and blueberries into mousse.
• Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
• Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.

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.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.

MARTHA'S BUTTERMILK-BLUEBERRY TART WITH WALNUT CRUST

Steps:

• Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 5 minutes.
• Heat cream, sugar, and salt in a small saucepan over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and stir until it has dissolved. Remove from heat; let cool. Stir in buttermilk and lemon juice.
• Remove crust from pan. Spread filling into crust and refrigerate until slightly set, about 15 minutes. Scatter blueberries evenly over top. Refrigerate until filling is firm, about 2 hours (or up to 1 day).

DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB

Steps:

• To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
• Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
• Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
• To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
• Position a rack in the lower third of the oven and preheat the oven to 375°F.
• To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
• Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
• Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
• Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.