EASY KETO BLUEBERRY PIE (DOUBLE CRUST)
A deliciously easy recipe for Keto Blueberry Pie, that features fresh blueberries and a double flaky crust for one delicious low carb dessert!
Provided by Hilda Solares
Categories Low Carb Keto Pies
Time 1h5m
Number Of Ingredients 10
Steps:
- In a medium-sized bowl combine the coconut flour and the almond flour and salt. Note if making the nut-free option use sunflower seed flour in place of the almond flour and set aside.
- Melt the unsalted butter and set aside
- To the dry ingredients add the melted butter and combine quickly.
- Next add the two whole eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so that the dough doesn't stick to your hands. Alternatively, you can use a stand-up mixer with the dough hook
- Once the dough forms divide the dough in half to make the top and bottom of the pie crust.
- Place the pastry dough in the refrigerator to rest the dough and allow the dough to chill. This will make it easier to work with and will produce the flakiest crust.
- Roll out the chilled dough between two sheets of parchment paper for both the top and bottom of the crust and place back into the refrigerator for another 15 minutes to cool again and make it easier to roll the dough.
- Pre-heat oven to 350 degrees
- Transfer one of the rolled crust into a 9-inch pie pan. Being careful to smooth any cracks.
- After you have transferred the bottom crust to the pie pan. You can proceed to add the filling.
- Spread the cream cheese layer to the bottom of the crust being gentle as to not tear the bottom crust. It is key that the cream cheese not be cold otherwise it will not spread.
- Next add the blueberry filling
- Once you add the filling to the pie and the top crust
- Add 5 or 6 slits to the top of the pie to let the steam vent.
- Bake the pie for 25-20 minutes or until the topping is lightly brown.
- Allow the pie to fully cool before slicing.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts : Calories 365 calories, Carbohydrate 4.9 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 6.9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 195 milligrams sodium, Sugar 3.1 grams sugar
4-INGREDIENT BLUEBERRY PIE
Standing at attention, the decorative stars on this patriotic pie look like they're pledging allegiance to the flag.
Provided by Food Network Kitchen
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
- Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
- Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
- Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
- Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.
KETO BLUEBERRY PIE
This keto blueberry pie is a gooey and thick filling covered in a buttery and flaky low carb crust! Simple ingredients and sure to impress!
Provided by Arman
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
- In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
- Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
- Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
- In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
- Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
- Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.
Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 12 g, Protein 6 g, Fat 22 g, Sodium 140 mg, Fiber 8 g
HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 4.1 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 22.7 g
EASY-AS-PIE BLUEBERRY PIE FILLING
I usually like fresh fruits rather than frozen but make an exception for raw blueberries-- I actually prefer frozen because they are usually bigger, sweeter, and don't have any moldy/rotten ones in the mix. Being cheaper than fresh is a nice added bonus. Plus, they work awesome for pie filling! Forget the canned stuff or straining yourself with fresh berries-- this comes out tart but big on blueberry flavor, I like to use 1/8 cup Sun Crystals in place ofthe sugar. Arrowroot thickens quicker than cornstarch and aids digestion. Prep time does not account for defrosting the berries. This makes enough for one 9" pie.
Provided by the80srule
Categories Pie
Time 30m
Yield 8 pie slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- The easiest way to defrost the blueberries is to simply leave the bag in the fridge overnight or for a couple hours. But you can also do it in the microwave for about 5-6 minutes on your microwave's defrost setting.
- However you defrost them, empty the bag's contents-- blueberry juice included, that's important for flavor and consistency-- into a heavy-bottom saucepan.
- Stir the blueberries with the sugar on high heat for a minute or two.
- Lower the heat and stir in the cinnamon, and let simmer for about another 5 minutes.
- Add the arrowroot until thickened and let simmer until a thick and syrup-y consistency happens.
- Pour into a 9" pie crust, a premade or homemade one, and let chill in the fridge for about an hour unless you like to eat it warm.
Nutrition Facts : Calories 83, Fat 0.1, Sodium 0.8, Carbohydrate 22.1, Fiber 1.7, Sugar 18.6, Protein 0.3
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