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.
EASY BLUEBERRY PIE
No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
- Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
- Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
- Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
BLUEBERRY PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
- Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
- Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the 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 at all, 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 have 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 two edges together with a dinner fork. Brush the top crust with the eggs 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 a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 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 out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
POLLY'S PERFECT BLUEBERRY PIE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 1 (9-inch) pie
Number Of Ingredients 12
Steps:
- Crust:
- Into a 9-inch pie plate, sift together the flour, sugar, and the salt. In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture. With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl. Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
- Berry pie filling:
- Preheat the oven to 350 degrees F.
- To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
- Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
- Crumble the reserved crust on top of the pie.
- Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
- Serve with vanilla ice cream.
BLUEBERRY POI
I created this for fun! It's for vegans and vegetarians or anybody who wants to cut dairy or fats out of their diet. Dreaming about Hawaii, I thought of the poi that I had at a luau. Poi, made from the taro root, has a taste that I thought was similar to tofu!!! So I gave it a little sweetness from honey and poi is light purple-colored so I used blueberries to get that poi look. You could serve this at a summer luau party or eat as a fruit dip. I like it with Mi-Del ginger snaps too! Also, this makes a lot (a full food processor's worth) so cut the recipe in half for fewer people. Enjoy!
Provided by ChefLee
Categories Lunch/Snacks
Time 10m
Yield 1 large bowl blueberry poi, 12-24 serving(s)
Number Of Ingredients 6
Steps:
- Break up the tofu into chunks and put in a food processor with the blueberries. Process until well blended.
- Add the honey then continue to process until creamy.
- Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy.
- Serve with apples, ginger snaps, or anything you want!
Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 15.9, Fiber 1.2, Sugar 14.4, Protein 2.9
BLUEBERRY MILKSHAKES
The perfect use for overripe berries - enjoy in retro glasses with colourful straws for added fun factor
Provided by Cassie Best
Categories Drink
Time 5m
Yield Makes 2
Number Of Ingredients 5
Steps:
- In a blender, whizz blueberries, maple syrup or honey, vanilla extract, milk and ice cream. Pour into milkshake glasses and enjoy with a straw.
Nutrition Facts : Calories 245 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
More about "blueberry poi food"
ROSE LEVY BERANBAUM'S FRESH OPEN-FACED …
From food52.com
WHAT TO MAKE WITH BLUEBERRIES - FOOD NETWORK
From foodnetwork.com
Author By
27 BEST BLUEBERRY RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
BLUEBERRY CRUFFINS - TASTE OF THE FRONTIER
From kleinworthco.com
BLUEBERRY PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
NORTHERN VIRGINIA U-PICK FARMS - PICK YOUR OWN
From pickyourown.org
15 PLACES FOR STRAWBERRY PICKING IN VIRGINIA (+ U-PICK FARMS)
From virginiatraveltips.com
BLUEBERRY - HEALTH BENEFITS, DOSAGE, SAFETY, SIDE-EFFECTS, AND MORE ...
From examine.com
WHAT IS POI, AND HOW DO I MAKE THIS HAWAIIAN DISH?
From tasteofhome.com
[HOMEMADE] BLUEBERRY GOAT CHEESE BASIL PIE : R/FOOD - REDDIT
From reddit.com
BEST BLUEBERRY MUFFINS RECIPE - HOW TO MAKE BLUEBERRY …
From delish.com
THE BEST FERTILIZER FOR BLUEBERRIES OF 2023 - BOB VILA
From bobvila.com
5 HEALTH BENEFITS OF BLUEBERRIES – CLEVELAND CLINIC
From health.clevelandclinic.org
BLUEBERRY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HOW TO SERVE BLUEBERRIES TO BABY | BABY FOODE
From babyfoode.com
NUTRITION - BLUEBERRY PIE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
[HOMEMADE] LUNAR CYCLE BLUEBERRY PIE! : R/FOOD - REDDIT
From reddit.com
HOW TO MAKE THE BEST BLUEBERRY PIE AND MAYBE ALSO FIND LOVE
From bonappetit.com
15 BEST CAMPFIRE DESSERTS - EASY CAMPING DESSERT RECIPES
From thepioneerwoman.com
NO-FUSS VEGAN BLUEBERRY MUFFINS RECIPE | EPICURIOUS
From epicurious.com
HOME | CAROUSELFROZENTREATS
From carouselfrozentreats.com
BLUEBERRIES 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
DINE - EXPERIENCE OLD TOWN WARRENTON
From oldtownwarrenton.org
AIR FRYER BLUEBERRY HAND PIES - AIR FRYING FOODIE
From airfryingfoodie.com
HOW TO MAKE A FRESH PEACH PIE - GIRL. INSPIRED.
From thegirlinspired.com
BEST HOMEMADE BLUEBERRY PIE RECIPE - TODAY
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love