Blueberry Lemon Pie With A Butter Crust Food

LEMON BLUEBERRY PIE

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON BLUEBERRY BUTTERMILK PIE

Steps:

• Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
• In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
• Pour mixture into the prebaked pie shell.
• Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
• Remove to a wire rack to cool to room temperature before topping with the blueberries.
• In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
• Strain through a fine-meshed strainer into a bowl.
• Add in the blueberries and using a rubber spatula, stir gently to coat.
• Pile the blueberries on top of the cooled pie.
• Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.

BLUEBERRY-LEMON PIE

Steps:

• Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
• Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
• Refrigerate 30 min.

LEMON PIE WITH BLUEBERRY TOPPING

Steps:

• Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).
• Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
• Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
• Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.

BLUEBERRY LEMON CREAM PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare pie crust and line 1 9-inch pie plate.
• Freeze any remaining crust for later use.
• Add pie weights and cook for 10 minutes-remove weights and continue to cook for another 10 minutes.
• Remove from oven and reduce heat to 375 degrees.
• In a medium saucepan over medium heat melt butter.
• Remove from heat.
• Whisk in egg yolks, sugar, lemon rind and juice.
• Cool lemon-egg mixture over low heat stirring constantly until thickened.
• Spoon blueberry pie filling into the baked pie shell.
• Slowly pour lemon cream over top of blueberries.
• Bake for 45 minutes.
• Remove and cool on a wire rack.
• Chill 4 hours or overnight.

BLUEBERRY PIE WITH A LEMON PASTRY CRUST

Steps:

• For Filling:
• In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
• For Pastry Crust:.
• Sift together flour and salt; blend in lemon zest.
• Cut in shortening until pieces are the size of small peas.
• Mix together 4 tablespoons of the water and the lemon juice.
• Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
• Roll out half of the pastry and line a 9-inch pie pan and trim edges.
• Pour blueberry mixture into pie crust.
• Roll out remaining pastry to about 1/8 inch thick.
• Cover pie with crust, trim, turn edge under and crimp.
• Cut a few vents in top of crust to allow steam to escape.
• Bake at 425° for 40 minutes, or until crust is nicely browned.

BLUEBERRY-LEMON PIE WITH A BUTTER CRUST

Steps:

• For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
• Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
• Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
• For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
• Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 14 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
• Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
• Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
• Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

LEMON BLUEBERRY PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

BLUEBERRY PIE WITH LEMON CRUST

Steps:

• In a large bowl, combine the flour, salt and lemon zest. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour. , Divide dough in half. On a lightly floured surface, roll out 1 portion to fit a 9-in. pie plate. Transfer crust to pie plate; trim to 1 in. beyond edge of plate., In a large bowl, combine the blueberries, sugar, flour, lemon zest and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining dough; place over filling. Seal and flute edges. Cut slits in top crust. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.