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.
CONTEST-WINNING FRESH BLUEBERRY PIE
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- 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).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
ULTIMATE GOOEY BLUEBERRY PIE
I came up with a recipe that I have heard was the best pie my friends have ever tasted. It's a very simple recipe and I hope you like it! Serve warm or cool and enjoy!
Provided by crazygoodness
Categories Blueberry Pie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
- Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
- Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
- Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
- Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 64.5 g, Fat 15.7 g, Fiber 5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 242.4 mg, Sugar 35.6 g
DOUBLE BLUEBERRY COOKIE PIE
This blueberry pie uses prepared sugar cookie dough for its crust and decorative stars topping. It's perfect for a Fourth of July gathering. Feel free to use whatever shape you want for the cookie cutouts though. Originally from the food section of the Houston Chronicle in June of 2001.
Provided by Leslie in Texas
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 514.8, Fat 24.4, SaturatedFat 10.2, Cholesterol 59.3, Sodium 318.1, Carbohydrate 71.8, Fiber 1.9, Sugar 38, Protein 4.2
DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)
This blueberry pie is delicious and suprisingly easy to make. It has a buttery, tender, and slightly flaky crust and the filling sets up beautifully. The recipe is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours".
Provided by blucoat
Categories Grains
Time 1h20m
Yield 1 double-crusted pie, 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
- Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
- To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
- FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
- Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
- Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
- Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
- Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
- Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
- Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
- Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
Nutrition Facts : Calories 475.4, Fat 25.9, SaturatedFat 14, Cholesterol 68.5, Sodium 318.3, Carbohydrate 57.8, Fiber 2.4, Sugar 27, Protein 5
More about "double good blueberry pie food"
DOUBLE GOOD BLUEBERRY PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
4/5 (1)Total Time 3 hrsServings 8
DOUBLE CRUST BLUEBERRY LIME PIE - THE PIE ACADEMY
From thepieacademy.com
ELISABETH'S DOUBLE GOOD BLUEBERRY PIE | JONES FAMILY …
From jonesfamilyfarms.com
BA'S BEST BLUEBERRY PIE RECIPE | BON APPéTIT
From bonappetit.com
DOUBLE BLUEBERRY PIE - NORTH CAROLINA BLUEBERRY …
From northcarolinablueberries.com
BLUEBERRY PIE | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
DOUBLE BLUEBERRY PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 38 minsServings 10Calories 240 per serving
- In food processor with knife blade attached or in blender at high speed, blend gingersnaps and 2 tablespoons sugar until fine crumbs form.
- Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crumbs with melted margarine or butter until moistened.
DOUBLE GOOD BLUEBERRY PIE - BIGOVEN.COM
From bigoven.com
3/5 (1)Category DessertsCuisine AmericanTotal Time 2 hrs
SERVING WENCHES: DOUBLE-GOOD BLUEBERRY PIE
From servingwenches.blogspot.com
THE BEST BLUEBERRY PIE EVER | BLUEBERRY PIE, BLUEBERRY, FOOD
From pinterest.com
BLUEBERRY PIE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
OLD-FASHIONED BLUEBERRY PIE - FOOD & WINE
From foodandwine.com
DOUBLE GOOD BLUEBERRY PIE - MEDIUM (7 INCH)
From homeplatepies.com
DOUBLE GOOD BLUEBERRY PIE | RECIPE | BLUEBERRY, BLUEBERRY PIE, PIE
From pinterest.com
DOUBLE GOOD BLUEBERRY PIE - RECIPE - COOKS.COM
From cooks.com
DOUBLE BLUEBERRY PIE | BC BLUEBERRY COUNCIL
From bcblueberry.com
SIMPLY THE BEST BLUEBERRY PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPICED DOUBLE PLUS GOOD BLUEBERRY PIE RECIPE - BLOGGER
From ramblinwitham.blogspot.com
DOUBLE GOOD BLUEBERRY PIE – ILLINOIS COUNTRY LIVING MAGAZINE
From icl.coop
CLASSIC DOUBLE CRUST BLUEBERRY PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DOUBLE GOOD BLUEBERRY PIE - BIGOVEN.COM
From bigoven.com
ONTARIO BERRIES | DOUBLE-CRUST BLUEBERRY PIE
From ontarioberries.com
FRESH AND SIMPLE HOMEMADE BLUEBERRY PIE - FAMILYSTYLE FOOD
From familystylefood.com
MARIE CALLENDER'S - DOUBLE CREAM BLUEBERRY PIE CALORIES, CARBS ...
From myfitnesspal.com
BLUEBERRY PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
THE BEST HOMEMADE BLUEBERRY PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
INCREDIBLY GOOD BLUEBERRY PIE - WORLD NEWS | TAKETONEWS
From taketonews.com
DOUBLE GOOD BLUEBERRY PIE - LARGE (9 INCH)
From homeplatepies.com
DOUBLE GOOD BLUEBERRY PIE PAINTING BY LINDSAY SMITH
From pixels.com
DOUBLE GOOD BLUEBERRY PIE ON BAKESPACE.COM
From bakespace.com
THE YANKEE KITCHEN CONNECTION: DOUBLE GOOD BLUEBERRY PIE | PIE ...
From pinterest.co.uk
DOUBLE BLUEBERRY PIE - BLUEBERRY.ORG
From blueberry.org
DOUBLE CRUSTED BLUEBERRY PIE | FOOD, FOOD BLOG, A FOOD
From pinterest.ca
DOUBLE-GOOD BLUEBERRY PIE FROM FARM JOURNAL'S COMPLETE PIE …
From app.ckbk.com
DOUBLE GOOD BLUEBERRY PIE - RECIPE - COOKS.COM
From cooks.com
JAKE’S DOUBLE GOOD WILD BLUEBERRY PIE | PEI WILD BLUEBERRIES
From peiwildblueberries.com
DOUBLE BLUEBERRY PIE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
DOUBLE FRUIT PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
OH, SWEET & SAVORY: DOUBLY GOOD BLUEBERRY PIE
From ohsweetandsavory.blogspot.com
DOUBLE GOOD BLUEBERRY PIE FOOD- WIKIFOODHUB
From wikifoodhub.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