Blueberry Glazed Pie Food

BLUEBERRY GLACE' PIE

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.

BLUEBERRY GLAZED PIE

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.

LEMON BLUEBERRY HAND PIES

Steps:

• For the hand pies: Preheat the oven to 400 degrees F.
• Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
• Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
• Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
• Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
• For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
• When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

GLAZED BLACKBERRY PIE

Steps:

• Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. 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 the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling., Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.

NEW ENGLAND BLUEBERRY PIE

Steps:

• In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
• Cook over low heat until the mixture comes to a boil.
• Reduce heat and simmer five minutes, stirring constantly.
• Stir in the remaining blueberries.
• Turn into the pie shell.
• Chill thoroughly.
• Serve with whipped cream.

GLAZED FRESH BERRY PIE

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.

BLUEBERRY-HASKAP BERRY PIE RECIPE - (4.6/5)

Steps:

• Line greased 9 inch pie plate with pastry. Combine sugar and corn starch in small bowl and set aside. Pick over, rinse and drain berries and place in large bowl. Gently fold in sugar mixture til berries are covered. Pile into pie shell. Sprinkle lemon juice over top and dot filling with the butter or margarine. Put top crust on, seal and flute. Make steam vents in centre of top crust. Cover edges of pastry with foil til last 10 minutes of baking if desired to prevent excessive browning. Bake in preheated 425 degree oven for 35 to 45 minutes, or til juice begins to bubble out of slits in top crust. Cool. Delicious served alone or with vanilla ice cream.

WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)

Steps:

• CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.