Crustless Blueberry Pie Food

CRUSTLESS BLUEBERRY PIE DESSERT RECIPE

Steps:

• Use a 13x9-inch glass dish.
• Blend Jell-O thoroughly into boiling water, mix in blueberries and pineapple and refrigerate until solid.
• To make topping, blend all ingredients until smooth and top over blueberry mixture.
• Refrigerate 20 to 30 minutes.
• Serve in bowls.
• Top with toasted nuts if desired.

CRUSTLESS BLUEBERRY PIE

Steps:

• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
• Ad the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don't overmix.
• Add 2 cups blueberries and stir to combine; batter is very thick.
• Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup blueberries over the top.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

CRUSTLESS BLUEBERRY PIE

Steps:

• 1. Combine flour and sugar in a large bowl. Add berries and mix. Pour into 8 - 9 inch glass cake dish or deep dish pie plate. Let sit while preparing topping.
• 2. Combine oats, brown sugar, flour and cinnamon in a bowl.
• 3. Add cold butter to topping mixture. Using a pastry cutter cut butter into flour mixture until it mixture resembles coarse crumbs. Stir coconut into topping mixture.
• 4. Sprinkle topping mixture over berries in pie plate. Bake in a 375 degrees oven for 30 - 35 minutes. This can be served with ice cream or whipping cream is desired.

NO CRUST BLUEBERRY PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350F, lightly grease 9-inch pie pan with nonstick spray (glass preferred).
• In a medium bowl: mix flour, sugar, baking powder, and salt.
• In a large bowl: whisk together eggs, milk, yogurt, vanilla extract, and almond extract.
• Add flour mixture to wet mixture, whisk to combine. Mixture should be smooth without clumps.
• Gradually add blueberries to mixture and gently stir to coat berries.
• Pour into pie pan and bake pie in oven for 30-40 minutes at 350F (Stop after 20 minutes to add topping, if desired).
• (Optional topping) While pie is baking, finely crush graham crackers in a bowl. Add sugar and cinnamon and mix well. Melt butter in microwave and slowly pour over graham cracker mixture as you stir. Butter should coat entire mixture and clump together.
• (Optional topping) After 20 minutes in the oven, remove pie and evenly distribute graham cracker mixture over the top. Increase oven temperature to 375F to help brown topping.
• Put back in oven and bake for remaining 10-20 minutes, or until knife inserted into center of pie comes out fairly clean except for juices from berries.
• Let cool, serve, and enjoy.

CRUSTLESS BLUEBERRY PIE

Steps:

• Preheat oven to 350F. Use a butter wrapper to grease the inside of a 9-inch round pie dish. Set aside
• In a large bowl, add flour, sugars, cinnamon, nutmeg, and salt, and whisk to combine. In a medium bowl add the melted butter (melt in the microwave about 30 seconds). Wait for the butter to cool before mixing in the eggs to avoid cooking them. Add the eggs, vanilla extract, and whisk with a fork.
• Pour the wet mixture into the dry and stir to combine. Add frozen blueberries, stirring till blueberries are mixed through evenly. The dough might get a bit difficult to stir, but just keep stirring and it will loosen.
• Pour batter into the greased pie dish. Sprinkle 1 tablespoon sugar over the top. Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 425 degrees.
• Place blueberries in pie crust; set aside.
• In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
• Whisk in eggs and vanilla until blended; pour mixture over blueberries.
• If desired, sprinkle with a dash each of cinnamon and nutmeg.
• Bake 15 minutes; reduce heat to 350 degrees.
• Bake 35 minutes longer.
• Cool completely before slicing.

BLUEBERRY CRUMB PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
• In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
• Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

CONTEST-WINNING FRESH BLUEBERRY PIE

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.