EASY BLUEBERRY PIE
In 2001 I moved from Ontario to Newfoundland with my Newfie husband. As most people know, Newfoundland has an abundance of delicious blueberries. I needed a few recipes to use up all the berries we pick. I asked around and this was one of the recipes I received from a co-worker. This recipe is very good because the filling stays thick and luscious. Enjoy!
Provided by Pamma Lamma
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a saucepan, mix 1 cup of the blueberries with sugar, cornstarch, salt and water.
- Cook over low until thickened.
- Add the remaining 3 cups of blueberries and margarine.
- Stir until combined.
- Pour into pie shell and cool until no longer hot.
- Serve and enjoy!
- *Preparation and cooking times are estimated.
Nutrition Facts : Calories 2207.3, Fat 73, SaturatedFat 17, Sodium 1371.4, Carbohydrate 388.1, Fiber 20.7, Sugar 257.9, Protein 15.5
BLUEBERRY MINI PIES
These Mini Pies are totally adorable and super easy to create in your own kitchen. Top with blueberries and you'll have a beautiful dessert that is perfect for pleasing a crowd!
Provided by Michelle
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
- pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
- circle in a muffin tin.
- In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
- your blueberry mixture and dot it with butter.
- Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
- before taking them out of the muffin tin.
Nutrition Facts : Calories 95 kcal, Carbohydrate 15 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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.
THE BEST BLUEBERRY PIE
From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman's and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.
Provided by Pismo
Categories Pie
Time 3h50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For The Pie Dough:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
- Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
- Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
- Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture.
- With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
- Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
- Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
- Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
- Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
- For The Filling:
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
- Place 3 cups berries in medium saucepan and set over medium heat.
- Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
- Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
- Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
- Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
- Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
- Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
- Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
- Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
- Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
- Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
- Flute edges using thumb and forefinger or press with tines of fork to seal.
- Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
- Place pie on heated baking sheet and bake 30 minutes.
- Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
- Transfer pie to wire rack; cool to room temperature, at least 4 hours.
- Cut into wedges and serve.
Nutrition Facts : Calories 635.6, Fat 34.4, SaturatedFat 16.8, Cholesterol 76.7, Sodium 341.2, Carbohydrate 75.4, Fiber 4.3, Sugar 38.4, Protein 5.9
MIMI'S DOWN EAST BLUEBERRY PIE
Anything that is "of Maine" takes my eye. This did and I tried it years ago and it was delicious. I use the frozen Maine wild blueberries, as I think that they are the very best in the world.
Provided by Mimi in Maine
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Line an 8" pie plate with crust.
- Pour in the blueberries.
- Mix together the rest of the ingredients and scatter over the blueberries.
- Dot with pieces of the butter.
- Put the top crust on.
- Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.
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.
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.
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