HOMEMADE BLUEBERRY PIE
After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 11
Steps:
- Prepare either pie crust recipe through step 5.
- Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it's no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
- Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here's a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling's juices are bubbling everywhere, including in the center, 40-50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it's getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
EASY BLUEBERRY PIE
No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
- Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
- Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
- Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
SIMPLE BLUEBERRY PIE
Make and share this Simple Blueberry Pie recipe from Food.com.
Provided by abigler_06
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and grease a pie pan.
- Place one of the pie crusts in the pan, making sure to prick the bottom with a fork.
- In a large bowl, mix blueberries (rinsed) and sugar.
- Combine corn starch and lemon juice together in a small container by whisking until blended.
- Add the starch/lemon mixture to the blueberries and sugar.
- Pour the mixture into the awaiting pie crust and spread.
- Dab the top of the blueberry mixture with pieces of butter.
- Place the other pie crust on top of the mixture (you can do a lattice design if you wish).
- Make sure there are holes in the top of the pie crust to allow for ventilation.
- Bake in the oven for at least 50 minutes until the crust is browned
- Let cool before serving.
Nutrition Facts : Calories 369.1, Fat 16.7, SaturatedFat 4.7, Cholesterol 3.8, Sodium 247.7, Carbohydrate 53.5, Fiber 3.7, Sugar 27.2, Protein 3.4
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.
LAZY DAY BLUEBERRY PIE
Mom found this recipe in a local blab sheet. We've been making it for years, it is absolutely WONDERFUL, especially when it's slightly warm, served with ice cream. (Or fat free Cool Whip) Don't be afraid about the blueberries on top, they will 'sink' a little. You can use 1 cup sugar instead of 1/2 sugar 1/2 Splenda. I have known people to double the recipe and put it in a 9 x 13 pan.
Provided by SaneeBrat
Categories Pie
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in 8x8 square baking dish.
- Set oven temperature to 350º and put baking dish in oven.
- While oven is pre-heating, and butter is melting, combine flour, sugar, baking powder and milk.
- Pour onto melted butter in baking dish, sprinkle blueberries on top.
- DO NOT MIX!
- Bake at 350º for 45 minutes or until a toothpick inserted in the center comes out clean.
- DO NOT UNDERBAKE!
- After baking, sprinkle 1 TBS sugar on top.
Nutrition Facts : Calories 213, Fat 8, SaturatedFat 4.9, Cholesterol 20.9, Sodium 205.6, Carbohydrate 33.9, Fiber 1.4, Sugar 19.2, Protein 2.9
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4.4/5 (44)Total Time 50 minsServings 8Calories 306 per serving
- Heat oven to 350. Melt butter in oven in a 2 quart, 8x11 baking dish. (Yes! Just do it!) Or melt butter over stovetop and pour into baking dish.
- Mix flour, 1 cup sugar, salt, and baking powder. Add milk gradually until a smooth batter forms. Spoon batter into baking dish on top of butter until the butter is covered with batter.
- In a separate bowl sprinkle lemon juice on blueberries. Top the batter evenly with blueberries mixture.
- Bake at 350 for 35-45 minutes or until cobbler is light brown across the entire dish. Serve warm with a scoop of ice cream.
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