GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
BLUEBERRY PIE
If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 9
Steps:
- On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
- Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.
BLUEBERRY PIE (10 INCH)
This is very good! My hubby loved it and I think it was gone by the next morning between him and the kids. It's wonderful heated with vanilla ice cream on the side...yummy! Prep time does not include making the pie crust.
Provided by keen5
Categories Pie
Time 1h5m
Yield 1 10inch pie
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Prepare pastry.
- Stir together sugar, flour and cinnamon; mix with berries.
- Turn into pastry lined pie pan; sprinkle with lemon juice and dot with butter.
- Cover with top crust which has slits cut in it for venting; seal and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 10 inch pie 45 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
FROZEN BLUEBERRY PIE
Steps:
- Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
- In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
- Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.
- Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
- Preheat the oven to 325 degrees F.
- Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough.
- Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.
- Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.
SIMPLE, VERY BLUEBERRY FLAVORED PIE
One bite of this scrumptious pie, and your taste buds will be bursting with happiness. If you're a blueberry lover, then this recipe is for you. Each bite has the wonderful taste of fresh blueberries. Fantastic!
Provided by Dennis Purcell
Categories Pies
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. You can use my pie crust recipe or any box or frozen pie crust of your preference. Roll out bottom crust and put in sprayed 10' deep pie dish. Role out top crust, set aside.
- 2. In a small bowl add the sugars and corn starch, mix well.
- 3. If you are using a 9" pie dish cut back the berries to 4 cups and reduce the sugar by 1/4 cup and use only 3 tablespoons of corn starch.
- 4. In a larger bowl, add the blueberries. They can be frozen berries but you have to measure out first, then microwave until thawed. Mix in the lemon or lime juice. Now stir in the sugar starch mix well and pour into the pie dish crust.
- 5. Place the butter on the berries. Now put the top crust on, cut and crimp the edge and cut in the vent holes. If you want to use a lattice top, cut the strips and weave them on the top, crimp.
- 6. I sometimes add an egg wash or butter with a little sugar on the top crust. This photo is just plain, nothing added.
- 7. Place on the middle shelf in a preheated 450'F oven for 15 minutes. Reduce the heat to 350'F and put on a shield, cook for another 45 minutes or until the crust is golden brown and the filling is bubbling nicely.
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- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
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4/5 (39)Total Time 1 hr 20 minsCategory DessertsCalories 370 per serving
- In the bowl of food processor, place the flour, salt and sugar. Pulse a few seconds. Add the butter and pulse a few seconds at a time, until it has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
- Spread the blueberries in the pie shell. Sprinkle the berries with the sugar and tapioca. Top with the second crust.
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From realsimple.com
3.5/5 (87)Total Time 5 hrsServings 8
- Preheat oven to 425° F. In a large bowl, toss together the blueberries, cornstarch, lemon juice, salt, and 1 cup of the sugar.
- Fit one piecrust into a 9-inch pie plate (avoid stretching). Fill with the fruit mixture, mounding it in the center. Top with the second piecrust and press the edges of the crusts together to seal. Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp the edge of the dough. Brush the top crust with heavy cream and sprinkle with the remaining tablespoon of sugar.
- Cut several slits in the top of the pie, place the pie plate on a foil-lined rimmed baking sheet, and bake for 20 minutes. Reduce heat to 375° F and bake until the crust is golden and the juices are bubbling, 60 to 70 minutes more. Tent with foil if browning too quickly. Let cool at least 2 hours before serving.
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From thestayathomechef.com
4.9/5 (8)Total Time 2 hrsCategory DessertCalories 474 per serving
- Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
- In a large mixing bowl, toss together blueberries and 1 cup sugar. Let sit 1 hour. Drain any excess liquid from the blueberries. Toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
- Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
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5/5 (11)Calories 379 per servingCategory Dessert
- Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
- Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
- Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
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From foodandwine.com
5/5 Servings 1
- On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
- Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
- Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
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4.4/5 (63)Total Time 55 minsCuisine AmericanCalories 252 per serving
- In a large mixing bowl, combine 6 cups fresh blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tsp. lemon juice, and 1/2 tsp. cinnamon. Mix to coat blueberries.
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- Preheat the oven to 400°. In a medium bowl, toss together the blueberries and orange zest. In a small bowl, mix together 1/2 cup of the sugar, the tapioca and the allspice.
- On a lightly floured surface, roll out one of the pastry disks to an 11-inch round and fit it into a 9 1/2- to 10-inch pie dish without stretching. With a scissors, trim the pastry to within 1/2 inch of the edge of the pie dish.
- Roll the remaining pastry disk into an 11-inch round. Drape the pastry over the berries and trim to within 1 inch of the edge of the dish. Tuck the edge of the pastry rim neatly under the bottom crust. Crimp the edge decoratively to seal. Cut a 5-inch cross in the center of the crust.
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