BLUEBERRY HAND PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
CREAM CHEESE BLUEBERRY PIE
This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CONTEST-WINNING FRESH BLUEBERRY PIE
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
OPEN-FACED FRESH BLUEBERRY PIE
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.
Provided by Rose Levy Beranbaum
Categories Dessert Bake Picnic Blueberry Summer Family Reunion Chill Potluck Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make the crust:
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- Make the filling:
- Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- Store:
- Room temperature, up to 2 days (without the whipped cream).
BLUEBERRY PIE
During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. -Richard Case, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 553 calories, Fat 25g fat (16g saturated fat), Cholesterol 87mg cholesterol, Sodium 332mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY GLAZED PIE
This is a wonderful summer-time pie. You can use strawberries, raspberries, or any other tpye of berry, in place of blueberries. This pie does take some effort, but the end result is well worth it!
Provided by Cooking to Perfecti
Categories Pie
Time 37m
Yield 1 "9 inch pie", 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 (F).
- Place Bisquick and butter in 9 inch pie plate; pour in boiling water.
- Mix dough with a fork until a soft ball forms and all dough is off the sides.
- Pat the dough evenly over bottom and sides of pie plate.
- Press into a neat edge and prick all over with fork.
- Bake 10-12 minutes or until golden brown.
- For Filling: Wash, drain, and hull berries.
- Mix sugar and cornstarch in medium saucepan; add water.
- Crush 2 cups of berries and add to sugar mixture; bring to a boil and cook until clear, about 3-5 minutes.
- Set aside and let cool.
- Arrange remaining 4 cups of berries in the center of the cooled pie crust.
- Cover with cooled glaze.
- Serve plain or with whipped cream.
BLUEBERRY GLACE' PIE
Another recipe from Nee's recipe box. I love finding these that we haven't made in years but that I still remember like she made them last week.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer 1 cup blueberries with water for 4 minutes.
- Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice.
- Cook until thick and translucent.
- Mix gently with remaining blueberries and pour into baked 9" pie shell.
- Chill for one hour and top with whipped cream, if desired, before serving.
VALERIE'S BLUEBERRY PIE
This perfect pie for the summer months is so easy to make. I love topping this with a dollop of whip cream.-Valerie Kelly, Maynooth, Ontario
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Wash and drain blueberries. In a medium saucepan, combine the sugar, 1 cup of berries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. , Immediately add butter and remaining berries. Stir until sauce is mixed with all of the berries and butter is melted. Pour mixture into prepared pie shell. Keep refrigerated till serving time. Serve with whipped topping or ice cream.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 153mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
KITTENCAL'S STRAWBERRY-GLAZED PIE
A long time family favorite, fresh strawberries in a delicious glaze piled onto a baked crust then topped with whipped cream, you can use a regular baked pie crust or a graham pie crust, a purchased graham cracker crust makes this easy but of coarse you may make your own crust --- I have even added in strawberry extract for even more flavor in the glaze, but that is only optional --- plan ahead the pie must chill for about 4 hours or until completely set before topping with the whipped cream, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
- Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
- Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
- Transfer to prepared crust.
- Refrigerate for about 4 hours or until completely set.
- Top pie with whipped cream.
- Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.
FIVE-MINUTE BLUEBERRY PIE
If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
GLAZED BLACKBERRY PIE
YUMM-O!!! Blackberry Pie!! I love Blackberry anything - and this is a very good recipe, I hope you enjoy it.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 cups blackberries in pastry shell; set aside.
- In a saucepan, crush 1 cup blackberries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
- In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in food coloring if desired. Pour half the glaze over berries in pastry shell. Stir remaining berries into glaze; carefully spoon over filling.
- Refrigerate for 3 hours or until set.
- Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 321.7, Fat 11, SaturatedFat 2.6, Sodium 165.6, Carbohydrate 54.4, Fiber 6.9, Sugar 30.9, Protein 3.6
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