GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
GRANDMA'S BLUEBERRY CREAM PIE
My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.
Provided by Lex
Categories Custard and Cream Pies
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
- Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
- Transfer filling into the pie crust and freeze until set, about 2 hours.
- Thaw for 1 1/2 hours before topping with blueberry filling and serving.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g
GRANDMA'S FRESH BLUEBERRY PEACH PIE
Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today!
Provided by Cleanfreshcuisine
Categories Dessert
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
- Prepare the pie crust:.
- Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
- Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
- Evenly spoon the fruit mixture into the pie plate.
- Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
- In a small bowl, beat egg and brush over the top of the pie.
- Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.
Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.1, Sodium 103.3, Carbohydrate 67, Fiber 4.7, Sugar 29.6, Protein 7.6
GRANDMA'S BANANA CREAM PIE
My grandmother was a wonderful cook, made great pies, and this was my favorite. She always used a homemade pie crust and served it with a dollop of Cool Whip or whipped cream on top. She didn't give me any idea how many bananas to use...so I guessed. She would also use the same custard, making a half batch, for the filling in cream puffs.
Provided by karen
Categories Pie
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE FILLING: Mix flour and constarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
- In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
- In a medium saucepan, scald remaining milk, stirring constantly.
- While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture.
- Pour both mixtures into the pot with the scalded milk and stir well.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Add butter and vanilla, and stir well.
- TO ASSEMBLE PIE: Pour a layer of custard filling in in the pie shell.
- Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
- Refrigerate once the custard has cooled.
- Serve with whipped cream or Cool Whip.
Nutrition Facts : Calories 449.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 115.3, Sodium 283.8, Carbohydrate 61.5, Fiber 3.1, Sugar 27.5, Protein 8.3
BLUEBERRY SOUR CREAM PIE
Make and share this Blueberry Sour Cream Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
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.
OLD-FASHIONED BLUEBERRY PIE
I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
- In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
- Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
- Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.
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