Double Cream Blueberry Pie Food

BLUEBERRY CREAM PIE

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

EASY BLUEBERRY CREAM PIE

Steps:

• In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
• Fold in Cool Whip.
• Spoon half of mixture into pie crust; top with 1 cup blueberries.
• Spread with remaining cream cheese mixture.
• Scatter with remaining blueberries.
• Cover with plastic wrap and refrigerate at least 5 hours.

DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE

Steps:

• To make the crust:.
• Combine the flour, salt and sugar in a food processor fitted with a metal blade.
• Add the butter and shortening and pulse until the mixture resembles a course meal.
• Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass.
• Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight.
• To Make the Filling:.
• Coarsely grind the orange in a food processor or blender.
• In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.
• To Assemble the Pie:.
• Position a rack in the center of the oven and place another rack under it.
• Preheat the oven to 400°F
• Have a 10-inch pie pan ready.
• On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
• Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
• Roll out the remaining dough into a 12-inch circle.
• Spoon the cooled filling into the pie shell, molding it in the center.
• Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
• Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.

DOUBLE BLUEBERRY COOKIE PIE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie pan and a small cookie sheet with cooking spray.
• Combine cookie dough and flour in a small bowl.
• Remove about a quarter of this mixture, cover with plastic wrap and refrigerate for later use.
• With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan.
• Set in freezer to firm, about 15 minutes.
• On a lightly floured surface with a lightly floured rolling pin, roll out refrigerated cookie dough to 1/4 inch thick.
• With a floured cookie cutter, cut out stars or other shapes.
• Place on prepared cookie sheet.
• Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes; cool on wire racks.
• In a medium saucepan, combine 1 cup blueberries,sugar,cornstarch, and salt.
• Stir in 2/3 cup water and the lemon juice.
• Bring to a boil over medium high heat.
• Stirring constantly and crushing blueberries, boil until mixture thickens; stir in remaining blueberries and chill.
• Spoon chilled blueberry mixture into cooled pie shell.
• Decorate with star-shaped cookies and whipped cream.

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.