BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
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
Juicy blueberries shine in this state fair-winning pie that couldn't be easier to make! The crust is super simple when you start with Pillsbury™ pie crusts, and the filling only requires a few ingredients. Plus, our quick instructions for cute decorative pie cutouts will help you impress every guest at your next party-only you'll know how easy it really is!
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell. Set aside. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie. Bake 7 minutes; set aside.
- In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes. Add cinnamon, lemon juice and lemon peel. Stir. Add remaining blueberries. Stir. Pour into cooled, baked pie shell.
- Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 0 g
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.
FRESH BLUEBERRY PIE
Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers
Provided by Steve_G
Categories Pie
Time 1h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 425 degrees f. for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 minutes.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 minutes.
- Brush entire crust with egg white.
- Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
- Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
- when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat, gently stir in remaining blueberries.
- Spoon into prepared pie crust.
- Let sit at room temperature for at least 2 hours before serving with whipped cream.
- Store at room temperature for 2 days.
Nutrition Facts : Calories 285.6, Fat 10.3, SaturatedFat 2.5, Sodium 192.8, Carbohydrate 47.2, Fiber 3.5, Sugar 26.6, Protein 3.2
FRESH BLUEBERRY PIE
As a sweet finale to Father's meal, surprise him with this dessert-it'll remind him of the pies his mother used to make. "He doesn't have to know how simple it is!" says Nellie VanSickle of Silver Bay, New York.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. , Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 2g protein.
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.
BLACKBERRY PIE III
Make and share this Blackberry Pie IIi recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Combine sugar, flour, cornstarch and salt; toss with blackberries.
- Line 9-inch pie plate with pastry.
- Add black- berry mixture.
- Adjust top crust; cut slits to allow steam to escape.
- Bake for 40 to 45 minutes.
Nutrition Facts : Calories 410.9, Fat 16, SaturatedFat 3.9, Sodium 281.5, Carbohydrate 64.3, Fiber 4.7, Sugar 34.8, Protein 4.3
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.
FAMOUS FRESH BLUEBERRY PIE
I live in Florida and it is difficult to make a non-runny blueberry pie due to the humidity, but this recipe is perfect. I got this recipe through trial and error of 5 different published recipes. The filling is dense enough so that little loose liquid is present, but you still feel like you are biting into whole berries when you eat it. This fixed my problem of getting a pool of liquid in the bottom of my pie shell. I recommend using only fresh blueberries. Use a 9-inch deep-dish pie plate. Regarding the crust, the store-bought frozen crusts did not work properly for me. They either didn't bake on the bottom or resulted in an overflow of pie liquid into the bottom of my oven. I recommend the Pillsbury brand rolled pie crust dough found in the refrigerator section of the grocery store (by the biscuits/crescent rolls). These bake nicely, are easy to work with, and have an appropriate amount of moisture. Of greatest inspiration for the filling was from http://www.pickyourown.org/blueberrypie.php
Provided by MerryD
Categories Pie
Time 1h20m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF.
- Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.
- Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.
- Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.
- Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
- Add the berries to the bowl, lightly fold them into the syrup to coat them.
- Line the bottom of the 9" deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.
- Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.
- Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.
- Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.
- Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
- Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".
Nutrition Facts : Calories 376.2, Fat 15.2, SaturatedFat 3.7, Sodium 288.4, Carbohydrate 58.8, Fiber 3.5, Sugar 31.4, Protein 3.3
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
- In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
- Place 2 cups of fresh blueberries in baked pie shell.
- In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
- Pour filling over berries in pie shell and allow to cool.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
FRESH & FLAKY BLUEBERRY PIE
When it comes to preparing fresh fruit, the simpler the better. This pie is an anticipated summer treat every year. Prep time does not include making pie crust.
Provided by sugarpea
Categories Pie
Time 1h5m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom of 9" pie plate with crust.
- Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
- Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
- Place top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
- Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
Nutrition Facts : Calories 501.6, Fat 23.1, SaturatedFat 6.4, Cholesterol 5.1, Sodium 369.3, Carbohydrate 70.9, Fiber 3.5, Sugar 35, Protein 5
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
OPEN-FACED FRESH BLUEBERRY PIE
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.
Provided by Rose Levy Beranbaum
Categories Dessert Bake Picnic Blueberry Summer Family Reunion Chill Potluck Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make the crust:
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- Make the filling:
- Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- Store:
- Room temperature, up to 2 days (without the whipped cream).
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
- In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
- Place 2 cups of fresh blueberries in baked pie shell.
- In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
- Pour filling over berries in pie shell and allow to cool.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
FRESH BLUEBERRY PIE III
Delicious blueberry pie made with a combination of fresh and cooked blueberries and a pre-baked pie shell.
Provided by gary graham
Categories Blueberry Pie
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
- In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar. Add oil and milk and mix together. Roll out and line a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
- Place 2 cups of fresh blueberries in baked pie shell.
- In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
- Pour filling over berries in pie shell and allow to cool.
Nutrition Facts : Calories 296 calories, Carbohydrate 48.9 g, Cholesterol 4 mg, Fat 11.1 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 158.1 mg, Sugar 30.9 g
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