BLUEBERRY PIE RECIPE
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BLUEBERRY TAPIOCA PIE RECIPE BY TASTY
Here's what you need: sugar, all-purpose flour, tapioca granules, fresh blueberry, lemon juice, premade pie crusts, milk, vanilla ice cream
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
- Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
- Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
- Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
- Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
- Cool the pie on a wire rack for at least 2 hours to let the filling set.
- Slice and serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams
FRESH BLUEBERRY PIE I
Mom made this pie when blueberries were in season.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Prepare pastry for two crust pies. Pick over and wash blueberries.
- Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
- Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g
BLUEBERRY TAPIOCA
Time 29m
Yield 5
Number Of Ingredients 4
Steps:
- In a 2-quart saucepan combine all of the ingredients and mix well. Let stand for 5 minutes. Bring mixture to a full boil stirring constantly. Remove from heat and ladle into 1-cup individual dessert bowls. Serve warm or chilled. Garnish with whipped cream.
Nutrition Facts :
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
BLUEBERRY CRUMBLE
Got a bounty of blueberries? Then this easy, nut-sprinkled Blueberry Crumble should be in your future. Try this Blueberry Crumble this week!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Mix pudding mix and 1/4 cup sugar. Place berries in large microwaveable bowl. Microwave on HIGH 1 min. Stir in pudding mixture and water; spoon into 8-inch square baking dish.
- Mix flour, remaining sugar and cinnamon. Cut in butter with pastry blender or 2 knives until crumbly. Stir in nuts; sprinkle over berries.
- Bake 25 to 30 min. or until berry mixture is bubbly and topping is golden brown. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
BLUEBERRY PIE
Perfect Blueberry Pie made with fresh blueberries and a few other simple ingredients, that isn't runny, holds together when cut, and tastes juicy-sweet delicious!
Provided by Lauren Allen
Categories Dessert
Time 4h20m
Number Of Ingredients 9
Steps:
- *This recipe nicely fills a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and 1/2 cup tapioca flour.
- Preheat oven to 400* F.
- In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.
- After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).
- Cover with chilled top crust. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
- Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
- Cool this pie for at least 3-4 hours before cutting, (and for best results, refrigerate for another hour after it cools, before cutting).
Nutrition Facts : Calories 344 kcal, Carbohydrate 59 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Sodium 181 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
COCONUT TAPIOCA PIE
This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time.
Provided by PanNan
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
- Mix thoroughly and let rest 5 minutes.
- Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
- Pour onto a plate to cool.
- Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
- Remove from heat and mix in vanilla and coconut extracts.
- Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
- Whip cream in a medium bowl until stiff.
- Carefully fold filling into whipped cream until mixed.
- Spoon into pie shell and sprinkle edges with toasted coconut.
- Cover and refrigerate 30 minutes, then serve.
Nutrition Facts : Calories 317.3, Fat 21.7, SaturatedFat 16.4, Cholesterol 77.1, Sodium 90.8, Carbohydrate 30, Fiber 0.3, Sugar 25.1, Protein 3.2
EASY BLUEBERRY PIE
This easy Blueberry Pie recipe is packed with fresh (or frozen!) blueberries and is perfect for baking this summer!
Provided by Sarah Bond
Categories Desserts
Time 2h25m
Number Of Ingredients 11
Steps:
- Make Dough: Combine flour and salt. Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture. Slowly drizzle in water while mixing until the dough can be formed into a loose ball. Divide into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
- Filling: Mix together your blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Bottom Crust: Preheat oven to 400 degrees Remove one of the pie crust disks from the fridge and roll into a large circle (at least 1 inch larger than your pie pan, I recommend a 9 inch pie pan). Transfer the crust into the pie pan, leaving ½ inch overhang on all sides.
- Fill It: Spoon blueberry filling into the crust, gently evening out the top.
- Top Crust: Remove the other pie crust from the fridge and roll into an equally large circle. Cut dough into 1 inch wide strips. Lay a row of dough strips going one direction (horizontal). Fold half of the strips back over themselves, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the horizontal strips to repeat, weaving the dough strips to form a lattice pie topping.
- Bake: Brush dough with whisked egg, optionally sprinkling with a bit of sugar. Set pie in the oven, with a baking sheet below it to catch drips. Bake for 20 minutes at 400 degrees F, then reduce temperature to 350 degrees F and continue baking for 35 minutes, or until filling is bubbling at the edges. If you notice crust beginning to brown too much, cover the edges with aluminum foil.
- Serve: Allow pie to cool before serving to allow blueberry filling to thicken.
Nutrition Facts : ServingSize 1 serving, Calories 304 kcal, Carbohydrate 37.1 g, Protein 3.9 g, Fat 16.3 g, SaturatedFat 9.9 g, Cholesterol 56 mg, Sodium 263 mg, Fiber 2.5 g, Sugar 11.5 g
RHUBARB-STRAWBERRY PIE WITH TAPIOCA
Number Of Ingredients 7
Steps:
- Mix fruit, apioca, sugar in bowl. Let stand while rolling out pie crust for 9-inch pie plate.
- Fill crust with fruit mixture.
- Dot with butter, cover with top crust, seal. Cut slits in top.
- Brush top crust with milk and sprinkle with a little sugar.
- Place pie plate on a cookie sheet and slide into preheated 400 degree oven. Bake 45-50 minutes.
BLACKBERRY PIE IV
This is the easiest and yummiest pie recipe. Handed down from my granny!
Provided by boz123
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.
- Bake in the preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 42.5 g, Cholesterol 7.6 mg, Fat 18.2 g, Fiber 5.3 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 255.1 mg, Sugar 15.9 g
TART CHERRY PIE
An old-fashioned Tart Cherry Pie made easy by using tapioca! Topped with a gorgeous lattice this homemade pie is perfect for summer!
Provided by Lauren's Latest
Categories Dessert
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
- In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
- Pour into the prepared pie crust.
- With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
- Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
- Cool completely before cutting and serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 58 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Sodium 174 mg, Fiber 3 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving
KRAFT BLUEBERRY PIE WITH TAPIOCA RECIPE - FOOD.COM
Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and u
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
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